| Recipe: |
2 big or 4 smaller skin-on boneless chicken breasts (I buy bone-in, cut out the bones and stew them for broth for soup)
1 T honey
2 T sriracha
juice of 1/2 lime, about 1 T
3 + 1 T cold butter, cut into small cubes
salt & pepper to taste
Preheat water bath to 60 C (140 F).
Place chicken breast into bag. Whisk together honey, sriracha, & lime juice; add to bag and squish it around so chicken is covered. Add 3 T butter. Vacuum or use water displacement and seal. Put chicken in water bath for at least one hour (recipe says up to 5 hours... I've never gone much past one).
Remove bag from water. Remove chicken to plate (SAVE LIQUID) and pat dry. Salt and pepper chicken. Place large saute pan over medium heat and add last 1 T butter. Swirl until foam subsides. Add chicken breasts, skin side down, and cook until the skin is deeply browned and crisped, about 3 minutes. The sugar makes it brown quickly, so keep an eye on it. Flip over and cook another 30 seconds before transferring to cutting board.
Raise the skillet heat to high and add the liquid from bag. Cook, scraping up tasty bits. You can add a little flour or cornstarch mixed with a bit of water to thicken it a little (but you don't want to go gravy thick).
Slice chicken and drizzle with sauce. Salt to taste (it'll probably need some).
VERY tasty over cheesy polenta (see Side Dishes)! |
