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Balsamic Strawberry Chicken using a SousVide Supreme

 

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Making a juicy grilled chicken is not an easy undertaking, even by someone with some serious grilling skills. It’s not difficult getting some great grill marks, but keeping the inside tender while the grill marks are forming often makes for a fairly dry chicken breast. This is where sous-vide cooking can add a guaranteed juiciness to your chicken grilling.

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Sous-vide cooking is a French method that slowly cooks vacuum sealed meat or vegetables in a water bath. It keeps meat nice and tender plus it allows for a wide range of cooking time to so the food can cook while you carryon about your day.  This worked really well for me this weekend as I spent most of the day at work. To come home to most of my meal already done was a nice way to enjoy the rest of my Saturday.

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The chicken and strawberries came from the South Pasadena Farmers’ Market. The strawberries are perfect right now full of rich redness and  I found an organic Fragaria Virginiana variety. These sweet, smaller species of strawberries have a much better flavor than what you find at most grocery stores.

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This is my second dish using the SousVide Supreme and I really do like how tender everything is that comes of out of it. The slow cooking water bath technique is simple. Cutting into tonight’s chicken, even after putting it on the grill to get some nice grill marks, I could see the juices run down the chicken after slicing each bite.  Combined with the rich flavors of the balsamic strawberry sauce the meal was easy to make after a long unusual Saturday at work.

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It only took about 20 minutes to sear the chicken and prepare the sauce. It looked like I spent a lot of time on the dish, but it didn’t take away time I want to spend with my wife and boys.

Later this month, I’m competing with several other BBQ bloggers at http://www.sousvidesupreme.com/sousvidebbq.htm. Check back after June 25 to see what recipe I decide to enter and send me a vote if you want. As a bonus, each person who casts a vote for their fan favorite will be entered to win a $200 gift certificate to www.sousvidesupreme.com.

DISCLAIMER: I was sent the SousVide Supreme to try as part of a blogger outreach program from the company.  The opinions are my own.

Balsamic Strawberry Chicken

Prep Time: 20 Mins Cooking Time: 6 Hours 30 Mins Total Time: 4 Hours 50 Mins

Ingredients:

  • 4 bone-in chicken breasts, skinless
  • 2 cups strawberries, halved
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 shallot, mined
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons balsamic vinegar
  • 1/2 cup red wine, Chianti or Cabernet work best
  • 3/4 cup chicken stock
  • Salt and pepper

Directions:

  1. Seal chicken breasts in vacuum bag. Heat the vacuumed chicken in a SousVide Supreme at 146 degrees for 4-6 hours. 
  2. Heat the grill on high.
  3. In a small sauce pan on medium-high heat add olive oil, garlic and shallot and cook for about 4 minutes, careful not to burn. Add 1 cup of strawberries, thyme, bay leaf and balsamic vinegar for about 3 minutes reducing vinegar by half. Add red wine and chicken stock and reduce by half for about 7 minutes. Smash the strawberries in the pan using a potato masher or fork to crush strawberries while leaving some small chunks. Reduce pan heat to low.
  4. Remove chicken from SousVide Supreme and pour a small amount of balsamic strawberry sauce over breasts to coat before placing on grill.
  5. Grill chicken on each side for about 7 minutes each side to get some nice grill marks.
  6. While on grill, add the rest of the strawberries to the sauce and cook on medium heat for about 3 minutes before serving.
  7. Plate the chicken adding the rest of the sauce to the chickens.