Chicken breast with onion and peas

Written by Published on in Poultry, Recipes

It's a bit of a neglected child: chicken. And then a whole chicken breast. I doubt I'll ever see it on the map anywhere. Chicken satay does not count…

The ad says that chicken is a versatile piece of meat and really I just agree. I tried something new with this recipe.

The chicken is cooked sous vide to allow the herbs to absorb into the meat optimally. If you don't have the tools, you can also marinate the chicken for at least an hour and then just fry it in the pan.

With the chicken you make a pea cream, a caramelized red onion and a biscuit with black garlic. To finish it off with a bang: onion gravy with soy sauce. Are you hungry yet? To work!

Kipfilet met ui en doperwt
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Chicken breast with onion and peas

0.0 from 0 votes
Course: Main dishDifficulty: Average
Portions

2

persons
Preparation time (indication)

1

hour 

30

minutes

Tools:
– Sous vide set

Ingredients

  • pea cream

  • Krokantje met zwarte knoflook

  • For the chicken

  • 1 chicken breast

  • 1 tsp spices (Five Spices)

  • 1 hand cashew nuts, roughly chopped

  • Coarse sea salt

  • For the caramelized red onion

  • 1 small red onion

  • 1 el soy sauce

  • 0,5 el olive oil

  • 0,5 tsp honey

  • For the onion gravy

  • 3 onions, coarsely chopped

  • 2 el neutral oil

  • 1 knife point cayenne pepper

  • 0,5 el sugar

  • 1 splash soy sauce

  • 250 ml chicken bouillon

Preparation

  • Chicken breast
  • Clean the chicken breast and cut into two nice, equal pieces.
  • Sprinkle the pieces with the herbs and rub in well.
  • Put together with a dash of olive oil in a vacuum bag.
  • Cook for 1 hour at 64°C.
  • Remove from bag, pat dry and cut fillets lightly on one side. Make sure the distance between the cuts is as even as possible.
  • Fry the fillets in a little olive oil over high heat until golden brown.
  • Remove from the pan and sprinkle the cut side with some coarsely chopped cashew nuts and coarse sea salt.
  • onion gravy
  • Preheat the oven to 180°C.
  • Mix the chopped onions with the oil and bake in the oven for 45 minutes. Stir every 10 minutes.
  • Mix the sugar and cayenne pepper into the onions and cook for a further 10 minutes.
  • Heat the chicken stock and add the onions to it. Let it cook gently for 1 hour.
  • Strain out the onions, add a dash of soy sauce and reduce the gravy by about half.
  • Caramelized red onion
  • Mix the soy sauce with the olive oil and honey.
  • Peel the red onion and cut into 2 slices of about 1 – 1.5 cm thick.
  • Heat olive oil in a frying pan and fry the onion until it starts to colour.
  • Pour the soy mixture into the onion when it begins to color. Tip, remove the pan from the heat to prevent your entire kitchen from being covered in sauce.
  • When the onion has a nice caramelized edge, set the pieces aside. On the side that is not caramelized, otherwise it will stick.
  • layout
  • Place the chicken to the left of center on your plate.
  • In addition, the red onion is allowed at the top.
  • Diagonally under the onion, place a dab of pea cream that is about the same size as the onion.
  • Place the cookie on this.
  • At the table, pour 2-3 tablespoons of gravy in the middle of the plate.
  • Enjoy your meal!

Tip

  • I used the Five Spices spice mix I got from Fyre Spices.
  • You can store the cookie dough in the freezer, you make much more than you need now.
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