I met Paul Palop on twitter (@theothercook) the other day and I was immediately captivated by his blog, called That Other Cooking Blog. His passion for photography is evident in his photos as much as his passion for food is. We really eat with our eyes, and mine had a feast. I asked if I could share a recipe of his with you, and I have chosen a classic. Chicken Marsala with a bit of a twist, Sous Vide Chicken Marsala! Please enjoy.
Sous Vide Chicken Marsala with pasta
2 large chicken breasts
1 pound of fresh cremini mushrooms
1 large shallot finely diced
1 cup of AP flour for coating the chicken
1/2 Tsp AP flour to thicken the sauce
1 Tbsp of unsalted butter (to get that sauce silky)
1/2 Tsp crushed/minced garlic
1 cup of chicken stock
1 cup of dry marsala wine
250g long pasta of your choice (that’s about half the box)
2 Tbsp chopped garlic (1 for the sauce and 1 for garnishing)
Salt and pepper to taste.
- Salt the chicken breasts generously. Bag and Vacuum. Cook sous vide for 2 hours @ 140F
- Remove the chicken from the bags. Dry with paper towels. Reserve.
- Heat some oil over medium high heat. Brown the mushrooms. Work in batches. Reserve.
- Prepare the flour in a container. Add about 1/2 Tsp of salt and 1/2 Tsp of black pepper.
- Dust the chicken breasts with the flour mix. Shake off any excess. Sear in the same pan.
- Reduce the heat to medium. Cook the shallots for 2-3 mins.
- Deglaze the pan with the chicken stock and the marsala wine.
- Reduce until about half. Add the mushrooms, garlic and 1 Tsp of parsley.
- Add the butter. Add the 1/2 Tbsp of flour. Reduce until syrupy.
- Cook the pasta in salty water until just about al dente. Strain. Reserve.
- Add the pasta to the mushroom sauce and cook for a couple more minutes.
- Serve the pasta. Slice the chicken and serve next to the pasta. Top with some chopped garlic. (I mixed them together!)
There’s a significant number of steps but with some organization should be fairly straight forward. Just try to have things ready when you find downtime. You could cook the pasta first and reserve it in the fridge until you’re ready. The chicken also can be cooked a few days before you’re ready, just don’t take the meat out of the baggies until then. You do need the chicken searing step in order to make a rich mushroom sauce.
Will it Vacuum Seal?
If there is any left, yeah! Put it right into a pouch, pasta and all. Freeze it for a little while to keep the sauce from getting sucked out when you remove the air and you have yourself a meal ready to go.