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Sauce Chicken Recipe Cooked with Vacuum Sealing Technique

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Sauce Chicken Recipe Cooked with Vacuum Sealing Technique
SERVES HOW MANY
for 2 person
PREPARATION TIME
20 minutes
COOKING TIME
1 hour

We all love chicken dishes because they are economical, nutritious and very delicious. When cooked by trying different cooking techniques, its taste almost doubles or triples. We chose the vacuum cooking method in this recipe because we can say that it has the highest flavor enhancing feature among all other techniques. Moreover, now you can easily apply this method at home, thanks to Turkey's first and only refrigerator with vacuum technology, Vestel Vacuum.

Don't you think it's great that we can now use this method, which is used in restaurants with the "sous vide" technique, at home with a similar technique?

Since the chicken cooked with the vacuuming technique is in the bag and therefore does not come into direct contact with water or fire, it keeps all its water inside. The sauce that we prepare and put in the bag is blended with the chicken's own juice while cooking, and the result is a soft chicken that melts in your mouth and a legendary taste. This way, we make the sauce extra flavorful.

If you want to increase the taste of your meals and make a difference on your table, be sure to check out the Vestel Puzzle Vacuum refrigerator by clicking the link below!

http://bit.ly/2Y7Gvwt

 

 
Ingredients for Chicken Sauce Recipe Cooked with Vacuum Sealing Technique
  • 2 chicken breasts
  • 1 glass of mineral water
  • 4-5 drops of lemon juice
  • 2 cloves of garlic (crushed)
  • 3 sprigs of fresh thyme
  • 1 sprig of rosemary
  • 1 tea glass of olive oil
  • 1 teaspoon of salt
  • 1 teaspoon black pepper

When vacuuming:

  • 2 sprigs of fresh thyme
  • 2 sprigs of fresh rosemary
  • 2 slices of lemon

For the Sauce:

  • 3 tablespoons of oil
  • 1 tablespoon flour
  • 1 cup of cream
  • 1 teaspoon of salt
  • 1/2 teaspoon black pepper

How to Make Sauce Chicken Recipe Cooked with Vacuum Sealing Technique?

  • In a bowl, add chicken breasts, mineral water, lemon juice, garlic, thyme, rosemary, olive oil, salt and pepper and mix.
  • Put each chicken in a separate vacuum bag, add thyme, rosemary, lemon slice and half of the mixture you prepared for marination and vacuum seal it.
  • Add 2-3 fingers more water than half of a deep pot and bring it to boiling point.
  • Transfer the chicken into the water that has reached boiling point and let it cook for about 1 hour.
  • After the chicken is cooked, fry the oil and flour in a saucepan until it smells.
  • Add cream on top. Then drain the remaining chicken broth in vacuum bags and transfer it into the pot.
  • After adding salt and pepper, stir constantly, cook over medium heat until it reaches the consistency of sauce and remove from the stove.
  • Heat the grill pan and watch the chicken, back to front.
  • Place the chicken on a serving plate and pour the sauce you prepared on it. Sprinkle with lemon peels and fresh thyme and serve.