Sous Vide Chicken with Comté Cheese Gnocchi | Recipe by sousvidetools.com
Sous Vide Chicken with Comté Cheese Gnocchi, Girolle Mushrooms and Sauce Vin Jaune
Chris Holland Sous Vide Chicken with Comté Cheese Gnocchi, Girolle Mushrooms and Sauce Vin Jaune Poultry
- COOK TIME: 2 hours
- PREP TIME: 1 hour
- DIFFICULTY: Difficult
- SERVES: 2
- 1 chicken, free range, approx. 1.2kg
- 100g of unsalted butter
- 20g of fresh tarragon
- 1 bulb of garlic, halved
- 500g of baking potatoes
- 80g of 00 flour
- 30g of egg
- 50g of Comté cheese, grated
- plain flour, for dusting
- 10g of Chives, chopped – to serve
Sauce Vin Jaune
- 1 carrot, finely diced
- 50g of button mushrooms, finely diced
- 10g of unsalted butter
- 250ml of vin jaune
- 200ml of chicken stock
- 600ml of double cream
- 50g of unsalted butter
- 200g of girolles mushrooms
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Recipe courtesy of Martin Wishart from www.greatbritishchefs.com
- Preheat the water bath to a temperature of 65⁰C. Also preheat the oven to a temperature of 180⁰C/gas mark 4.
- Strip off the legs and wings of the chicken so that you are left with only the crown. The legs and wings are not required for this recipe but may be frozen for use at another time. Carefully take out the wishbone and place the butter, the tarragon, the garlic and a pinch of salt inside the cavity of the chicken.
- Seal the crown inside a large vacuum bag and leave to cook in the water bath for 1 hour 10 minutes.
- While the chicken is cooking, prepare the gnocchi. First, place the potatoes in the oven and bake until very soft. This should take approximately 1 hour.
- Halve the cooked potatoes. Scrape out the soft flesh and discard the skins. Leave the flesh to rest for 2 minutes, then press through a fine sieve to make a smooth mash.
- Place the mashed flesh in a large bowl and add the 00 flour, the egg, the Comté cheese and a little salt to season. Remember to sift the flour before you add it to remove any clumps. Combine the ingredients to form a soft dough. You should mix with a fork at first then gently knead with your hands until smooth.
- Lightly flour the work surface. Place the dough on the surface and split it into four even pieces. Gentle roll each piece with floured hands until it forms a long cylinder with a diameter between 1 and 1.5cm. Cut each cylinder of dough into pieces 3cm in length.
- Create a ridged impression on one side of each gnocchi by pressing down gently with the back of a fork.
- Carefully curl the gnocchi into crescent shapes. Cover and chill in the fridge until needed.
- Heat some salted water in a large saucepan. When the water begins to boil, gently add the gnocchi and simmer until they float. Drain off the water and spread the gnoochi out on a plate. Leave to steam dry.
- For the vin jaune sauce, place the butter, carrot and mushroom in a large saucepan and fry over a very gentle heat for five minutes. Do not let the vegetables brown. Pour in the vin jaune and stir to deglaze the pan. Mix in the chicken stock and add salt to taste. Bring to boil and cook until the sauce reduces to a glaze-like consistency.
- Mix in the double cream, stirring thoroughly to combine. Return the sauce to the boil and reduce by half. The sauce is ready when it is thick enough to coat the back of a spoon. Pass through a fine sieve to strain, then keep warm until needed. Just before serving, whip into a foam with a hand mixer.
- To prepare the girolles, heat the butter in a large sauté pan until foaming. Mix in the girolles and fry over a medium heat until tender. When all the water from the mushrooms has evaporated, tip the gnocchi into the pan and cook until golden brown and puffy.
- To plate, peel the skin off the cooked chicken and remove the breasts from the crown. Place one breast on each plate and spoon over the foamed vin jaune sauce. Top with the girolles and gnocchi and finish with a sprinkling of chopped chives. Serve straight away.