Tuesday, March 12, 2013

Sous Vide Chicken Thigh with Pea Puree and Roots Vegetables




I was ransacking the fridge, searching for inspirations on what to make for our Sunday dinner, when the boneless chicken thighs caught my attention. Chicken thighs are one of our favourite ingredients   for they are budget-friendly and pack more flavour than other chicken parts such as breasts.

Since I have some time in the afternoon, I decided to sous vide the thighs before browning them. The thigh were vacuum-packed with a blended spice paste made up of ginger, garlic, rosemary, mixed herbs, paprika, pepper and olive oil before going to the sous vide machine for 1.5 hours.

For the sides to go with the chicken, I made a garden peas puree and some roasted roots vegetables - onions, potato and sweet potato. The browned chicken skin was super crispy and the meat so juicy, tender and infused with the flavour from the marinade. Super super yummy!

I thoroughly enjoyed myself preparing this dinner for the family. That's my way of expressing my love.


Ingredients (Serves 4)

4 Boneless Chicken Thighs (Phong Hong, you can double the number :D)
1 big yellow onion (peeled and cut into inch thick)
1 sweet potato (washed and cut into inch thick)
2-3 potato (washed and cut into inch thick)
Olive oil
Sea Salt
40g butter (cut into 4 small blocks)

Marinade (You can use any spices or sauce that you like)
1 pc inch-thick ginger
4-6 cloves garlic
2 long sprigs rosemary (just the leaves)
1 tsp freshly grounded black pepper
1/2 tsp paprika
1/2 mixed spice powder
1/2 tsp lemongrass powder
1/2 tsp sea salt
1 tbsp olive oil

Pea Puree
200g Garden Pea
1-2 clove(s) garlic (minced)
1 tbsp butter
2 tbsp white wine
100g broth (or water)
2 tbsp sour cream 


Method

Blend all the marinade ingredient in a food processor to form a paste.

Wash and pat dry the chicken thighs. Spread the marinade paste on the meat side of the chicken thighs and vacuum pack with butter in sous vide bags.

Cook meat in Sous Vide machine at 65C for 1.5 hours.

While the thighs are in the water bath, heat up sauce pan over medium heat. Melt butter and saute garlic, carefully not to brown it. Add green pea and stir fry for a minute. Add wine and continue frying for another minute.

Add broth/water and bring to boil. Simmer for another 1-2 minutes. Add salt to taste if using water.

Transfer the pea and liquid into a food processer. Add sour cream. Blend into puree. Put aside and keep warm.

Lay the onions, potato and sweet potato on a baking tray. Drizzle olive oil and sea salt over the roots vegetables. Bake in oven at 180C for 25-30 minutes. (You want to time this so that the roots vegetables are cooked when the chicken thighs are ready)

After 1.5 hours in the water bath, remove chicken from bags and pat dry. Filter and keep the chicken liquid for the sauce.

Heat up a non-stick pan on medium high heat with olive oil. Sprinkle little salt on the skin side and sear the chicken skin side down until skin is golden brown and crispy. Let it rest.

In the same pan, bring the chicken liquid to boil. Add 1 tsp of balsamic vinegar and 0.5 tbsp sugar. Keep boiling until sauce becomes thick.

Plating
Scoop a big tbsp of pea puree and spread diagonally across a square plate. (or horizontally if using a rectangular plate)

Cut each chicken thigh into 2 and stack them right at the center of plate. Erect a tower of roasted onion, potato and sweet potato by the side.

Garnish with thyme leaves and drizzle sauce around. Serve immediately.














56 comments:

  1. Hi Alvin
    The golden brown chicken thigh looks real appetizing. Of course this delicious flavourful tasty dish sure to makes your family enjoyed the meal together. It is good to have a good chef at home!

    ReplyDelete
    Replies
    1. Thanks Mel! It is good to have a helper at home too to help my with the dishwashing! I love cooking but hate dishwashing! :D

      Delete
  2. Hw nice it is to have a "chef in the making" for a daddy - gourmet meals on a regular basis, when we mere common folks are packing wanton mee and chicken rice, sigh. I must try your marinade for a roast chicken one day, sounds yummy.

    ReplyDelete
    Replies
    1. C'mon Esther! :D

      I pack wanton mee and chicken rice too. Just that I don't feature them here! :P

      Delete
  3. Another Michelin star worthy dish , Alvin ;D You cooked that chicken beautifully ! Even the peas look appetizing . I need some tissue here lol

    ReplyDelete
    Replies
    1. Thanks Anne! Tissue for your saliva or your tears? Haha...

      Delete
  4. This definitely don't looks like a homemade dish! Looks like from a classic restaurant, the chicken thigh and the side dish are so well prepared. Thumbs UP for it!!!

    ReplyDelete
  5. Send some of that love over here please! Another beautifully plated dish, Alvin :)

    ReplyDelete
    Replies
    1. Ok Yen! I'll send it over through DHL! Thanks!

      Delete
  6. the chicken's done so beautifully, chef! ^^ i'm drooling over here! makes me regret the meatless dinner i just had! i so want some meat now! ^^

    ReplyDelete
    Replies
    1. Huh Hui? Meatless again? I can only go meatless for my breakfast!

      Delete
  7. wow, not only it sounds super delicious, very impressive looking too! now chef, dont tell me it's camera tricks again :D

    ReplyDelete
    Replies
    1. Haha... Just say that I have a decent camera! :P

      Delete
  8. I thought your food was on your dinner table!

    ReplyDelete
    Replies
    1. Hi Luan! Nice to hear from you in this space!

      Ha... The super flat plates create that effect. These plates are perfect for serving dessert and dishes with no sauce... :D

      Delete
  9. I love how your mind works, chef! The presentation is spot on and I'm positively drooling over the images...perfection!

    ReplyDelete
    Replies
    1. Thank you, Angela! I'm still learning the art of plating... I thoroughly enjoy the thought and planning process ... and firmly believe that how food is plated and presented is just as important as how it tastes.

      Delete
  10. Oooooo...that looks so good! Masterchef stuff! Michelin class!!! I would love that pea puree to9o, I'm sure. Slurpsss!!!!

    ReplyDelete
    Replies
    1. Haha... Thanks Arthur! I'll try to incorporate your favourite peanut sauce into my cooking one of these days... I already had some idea when I read your latest post just now. :D

      Delete
  11. I love your marinade and pea puree... restaurant standard!

    ReplyDelete
  12. Ahah! I saw my name in your ingredients list :) Yah, I probably need two pieces of chicken heh..heh...I suppose this could work by grilling too, right? Love the colour of the chicken and as always, the presentation is beautifully done.

    ReplyDelete
    Replies
    1. Haha... PH! I always think of you when it comes to my serving portion!

      Yes, grilling would do the job too but I assure you the result using sous vide method is a different level all together.

      Thanks for your kind words!

      Delete
  13. Look exactly like a good dish serve in fine dining restaurant !!

    ReplyDelete
  14. Just curious, Chef... you must have been trained with the Le Cordon Bleu? You're a real pro when it comes to cooking:) Really!!

    ReplyDelete
    Replies
    1. Hi Annie! That's my retirement dream - to enroll myself into Le Cordon Bleu and learn the finest art of culinary!

      Way to go, my friend! Really! But good enough for my loved ones!

      Delete
  15. This is like a meal out of a high class restaurant ! Unfortunately I do not have a sous vide machine but this is inspiration enough for a fancy weekend dinner at home. Thank you!

    ReplyDelete
    Replies
    1. Hi! Thanks. You might want to consider getting a SV machine if you are really into cooking fine dining food at home... actually SV is not just about fine dining... I had experimented with the SV method to cook some of our traditional dishes and they all turned out well... very well in fact!

      Delete
  16. Alvin, I'm still new to your blog, did you cook this type of "high standard" food very often? I thought you were having this from a restaurant by the judge of the pictures! I always saw the Masterchef contestants used this "sous vide" thing & you are the 1st "normal" person who used in a family cooking! Great dish! One plate of this is certainly not enough for me, haha!

    ReplyDelete
    Replies
    1. Hi Jessie! By "high standard" you mean the SV method? Or the plating?

      Actually yes, I like to pretend I'm a restaurant chef at home! :D

      Delete
  17. I was in the Sous Vide supreme office this afternoon and felt the strong urge to just walk out with one of the machines. Now I have intense jealousy looking at your dish! Lol. The pea purée is gorgeous too, perfect with the chicken thighs. I like your attention to details even to now you plate the spuds! :D Awesome work.

    ReplyDelete
    Replies
    1. Hi Kelly! What made you changed your mind about the SV supreme? It has really been a marvelous addition to my kitchen so far... U shd really get one... We can then exchange recipes and learnings.

      Thanks for your kind words!

      Delete
  18. Oh my! That does looks really yummy! I wish my sons to be back and start cooking delicious food for me:P They have a lot to learn about plating! You have perfected yours! Visual impact is so tempting!

    ReplyDelete
  19. WOW! Another classy dish from you! Looks irresistible and gorgeous!

    ReplyDelete
  20. A lovely dish with beautiful presentation !!!! Simply love it :)

    ReplyDelete
  21. It is nice! I can almost taste the goodness of the chix dish. I'm back from hotel reviews in Penang! So glad to be home cause it's super hot there. The food is very oily there, so it's really nice seeing your dish.

    Pardon me if I'm slow in going thru your posts the next few weeks as I'll be tied up with my reviews; but I'll be back to catch up. Thks for visiting while I was away!

    ReplyDelete
    Replies
    1. Hi Shirley! So you tried lots of Penang street food?

      No worries about that... really. We all have our own schedule and other commitment besides blogging. But it's nice to hear from you again.

      Delete
  22. We use chicken thighs very often too! Your marinade looks really good with lots of goodies inside. I'm also interested in pea puree too. I've never made a fancy food like you (normally) do! ;) My husband will be confused if it's a birthday/anniversary/special occasion if I serve a dish like this! HAHA.

    ReplyDelete
    Replies
    1. Haha... You should surprise your hubby this weekend, Nami!

      Delete
  23. Wow! You transform plain jane chicken thighs into a work of culinary art! I don't know what else to say, except, when you open your restaurant, I hope you will give your blogger buddies a discount because I think I will be a regular customer ;) I hope you will give wonton mee the special Chef and Sommelier treatment and put it on your menu too LOL

    ReplyDelete
    Replies
    1. Hi Denise! Thank you! Thank you for such kind comments. I'm keen of starting something... but not a restaurant. A home chef for hire. Are you interested? :D

      Is that a challenge? C&S Wonton Mee... Hmmmm haha!

      Delete
  24. Hi Alvin,
    Nothing can beat a daddy who cooks like a chef..:p
    Your wife and kids sure enjoy such scrumptious meal.
    Do you need a part time helper to do the washing after you cook?
    I don't mind to do the washing for a delicious meal ...lol
    mui

    ReplyDelete
    Replies
    1. Thanks Mui!

      Haha... come come... just eat ... leave the dish washing to my helper... :D

      Delete
  25. Hi Alvin, wah... envy ley you got SV machine at home. Very delectable gourmet meal, better than 5 star restaurant. You sure is an excellent chef, go your house for dinner must wear kaftan dress cannot wear jeans or else wait the button snap off. LOL

    Have a nice week ahead.

    ReplyDelete
    Replies
    1. Haha Amelia! You sure know how to make me laugh... Thanks!

      Delete
  26. Hi there. The current Food on Friday on Carole's Chatter is collecting links to dishes using peas and/or green beans. I do hope you link this in. This is the link . Please do check out some of the other links – there are some good ones already. Cheers

    ReplyDelete
    Replies
    1. Hi Carol! Thanks for the invitation. Linked! :D

      Delete
  27. Alvin, thanks for linking up with Food on Friday. I have signed up to follow you and hope you will follow back. See you again soon

    Cheers

    ReplyDelete
  28. Hi Alvin,
    I'm a newbie in SV - hope u can advise.
    If I marinate the chicken/ vacuum seal / freeze first - can I cook Sous vide from frozen n just add 1/2 hr to your 1.5 hrs cooking time ? Or do I have to thaw 1st in the fridge?

    Regards,
    Susanna, Perth

    P/s love ur blog especially the Sous vide recipes, they look amazing like those in classy restaurants! I've already tried ur Peach coffee glazed pork belly - my Dd 's new favourite and she is a picky eater! :)

    ReplyDelete
    Replies
    1. Hi Susanna! Thanks for following my blog.

      No, I would not suggest that you SV the frozen meat directly from the freezer. You need to thaw it.

      One good thing about the SV technique is that it allows you to cook and prepare before hand. You just need to perform the final step - to reheat and/or sear/brown the outer surface.

      I usually SV beef short ribs, beef cheek etc days before actual dinner, bring the temperature down using an ice bath and freeze them in the freezer. On the day of the dinner, thaw the meat, reheat in SV machine and sear/brown and you are ready to serve!

      Delete
    2. Hi Alvin,
      Thks for the quick reply!
      I'm concern abt the correct times for chilling the cooked SV food in the ice bath.
      For 1 inch thick ckn thigh fillet/ pork belly /steak / - is the chilling ice bath time 1/2 hr adequate?
      How much ice bath ( I know it's supposed to be 1:1 ratio for ice:water ) needed for different weight of meats ie 1 kg cooked SV meat needs to chill in 1 kg ice bath ?

      Regards,
      Susanna

      Delete

There was an error in this gadget
Related Posts Plugin for WordPress, Blogger...