APPROX. 45 MIN.
- 2 corn-fed chicken breast fillets (approx. 250 g each)
- 100 g roll of herb butter
- 2 sprigs of flat-leaf parsley
- 2 slices of untreated lemon
- 1 onion
- 1 small apple
- 15 g clarified butter
- 300 g mild wine sauerkraut
- 125 g white wine (or light grape juice)
- 100 g apple jelly
- 25 g butter
Wash the corn-fed chicken, pat dry and cut down the middle (do not cut through!) so that it looks like a butterfly. Cut the roll of herb butter into slices, place some of the slices inside the chicken and fold it back together. Only lightly salt. Place 1 washed sprig of parsley and 1 slice of lemon on each fillet. Place the remaining herb butter in a vacuum bag, such as from ZWILLING FRESH & SAVE, and vacuum seal.
Attach the ZWILLING ENFINIGY sous-vide stick to a suitable pot and place the sous-vide rack in the pot if necessary. Fill the pot with water, observing the maximum fill level on the stick. Heat the water to 60 °C, add the bag and cook the chicken breast fillets sous-vide for 2 hours.
For the sauerkraut, peel and slice the onion. Cut the apple into quarters, remove the core and slice. Heat the clarified butter in a pot and sauté the onion and apple slices in it for about 2–3 minutes while stirring. Drain the sauerkraut and add it along with the white wine and stir in the apple jelly. Season with salt and pepper and simmer with the lid on for about 15 minutes. Season again and stir in the butter to bind.
Remove the chicken breasts from the vacuum bag, cut into slices and serve on the sauerkraut with a little butter sauce.
Serves well with small potatoes.
Corn-fed chickens get their yellowish coloration of the meat and skin by feeding corn. This makes the meat particularly aromatic in taste. However, "normal" chicken can also be used for the recipe.
To keep the bag sufficiently covered with water during the cooking process, it is recommended to use the ZWILLING ENFINIGY sous-vide rack.