Shitake Marinated Amish Sous Vide Chicken Recipe

Ingredients

Chicken Marinade:

4 Amish chicken breasts
1/4 C low-sodium organic soy sauce
1 Tbsp olive oil
8 garlic cloves, chopped
1/2 C dried shiitake mushrooms
1 C warm water
4 sprigs thyme
Pinch of ground black pepper

Shiitake Duo:

4 C shiitake mushrooms, cleaned and sliced
4 tsp chopped garlic
4 Tbsp chopped cilantro
4 Tbsp butter

Sauce:

3 Tbsp butter
1½ C roasted chicken stock plus the chicken marinade

Asparagus Fritter:

20 large green asparagus spears, trimmed
10 layers of phyllo from 1 package of defrosted phyllo dough
½ C melted butter
3/4 C grated Parmesan

Overview

Equipment

Sous vide pouch or zip-top bag
Vacuum sealer
Sous vide circulator
Saucepot
Fine sieve or coffee filter

Timing

Prepping time: 40 minutes / Cooking time: 50 minutes (excludes sous vide cooking)

Servings

4 servings

Directions

For the Chicken Marinade:

Soak the dry shiitake in warm water for 3 hours, drain, and keep water for the jus in a sous vide pouch or zip-top bag. Put together the drained shiitake, chopped garlic, soy sauce, olive oil, and the raw chicken breast. Pull the vacuum and reserve in the fridge overnight.
The next day, place the sous vide bag in a water bath for 37 minutes at 159°F/71°C.
Remove the sous vide chicken breasts from the pouch and set aside; reserve the liquid. Bring the chicken stock to a boil, add the shiitake water, sprig of thyme, and the reserved liquid from the sous vide pouch, and let it simmer for 45 minutes at low heat to reduce by one-third. The combination of these reserved liquids will create a delicate raft over the top of the pot, leaving a clear liquid; do not stir, because it will make the sauce cloudy. Once it’s reduced, strain with a sieve, or a coffee filter if available, and whisk in 3T of butter and set aside.

For the Shiitake Duo:

Saute the fresh shiitake with butter and chopped garlic and finish with chopped cilantro.

For the Asparagus Fritter:

Preheat the oven to 400°F. Flash-blanch and chill the asparagus. Place between paper towels to dry them.
Spread out a single layer of phyllo dough and cut in half. Brush the phyllo dough with melted butter and sprinkle it with grated Parmesan. Leaving the tips out, roll one asparagus spear at a time, using almost the entire length of the phyllo sheet. Brush the rolled phyllo with butter and sprinkle it with more Parmesan.
Place the asparagus fritters on baking sheets in the oven for about 10 to 15 minutes until golden brown.