Chicken with pistachio sous vide, poached cherries, fig and rocket salad

This sous vide chicken recipe is the perfect semi formal summer lunch.  It can be served hot or cold and through the magic of sous vide all the work can be done the day before.

To prepare the poached cherries.

Wash and pit 500 gms of large cherries then place in a dehydrator for 6 hours at 54°C.

Place 500 gms of well washed cherries in a pot with a cinnamon stick, scraped vanilla pod, cardamon pod and clove.  Heat over a very low heat till reduced to a soft pulp.  Rub the cooked cherry through a sieve to achieve a smooth puree, add the cinnamon and vanilla pod to the puree then discard remaining pits and spices.  Add 2 tablespoons of sugar and 1 of balsamic vinegar, bring to a gentle simmer then add the dehydrated cherries.  Simmer for ten minutes then transfer to sterile jars.

For the chicken breast

Remove the tender loin from 2 large chicken breast and blend them to a rough paste.  Add 1 tablespoon of thick cream, a pinch of allspice, salt and pepper and blend to a smooth paste.

Pipe the mousse onto a square of clingfilm and then roll to form a neat cylinder, tie off the ends then vacuum pack on low and cook at 60°C using your Sous Vide Professional for 30 minutes.  Remove all wrapping from the cooked mousse cut into 2 pieces the length of your chicken breasts.  Roll the cylinders in roughly chopped, blanched pistachio’s to coat.

Using a sharp knife carefully butterfly the breasts from the thickest part towards the thinnest part to create a even thickness.  Season well and place each breast on a square of clingfilm.  Place the cylinder on the breast and roll into a firm cylinder using the clingfilm and tie off the ends.  Vacuum seal the rolls with a little chicken stock and a few sprigs of thyme, cook at 63.5°C  for one hour.

The chicken can then be served immediately, sliced to show your work of coarse.  Serve with a salad of dried figs, rocket leaves and pistachio halves lightly dressed with a balsamic dressing and a few cherries.

The cooked chicken rolls can also be chilled in an ice bath and served cold, reheated in the sous vide bath and served hot or cut into thick slices and pan fried to reheat.