Boneless chicken sous vide

  • Entbeintes Sous Vide Hühnchen
Danilo Ange
Cooking time:
6 hours
Level of difficulty:

For 6 servings

1 boneless chicken breast
200 g minced veal
150 g sausage
50 g Parmesan cheese
200 g carrots
200 g zucchini
Thyme, 1 small bunch
200 g cooked chestnuts
30 g acacia honey
40 g butter
120 g red currants
Salt and pepper


Fill and preheat your fusionchef water bath to 64 °C.
Mix the veal with the sausage, after removing the skins, add the Parmesan cheese, season with salt and pepper and add the finely diced carrots and zucchini.

Stuff the chicken with the meat and vegetable compote, place it in a vacuum bag with the thyme. Seal and submerge the pouch completely into the sous vide water bath and cook for 6 hours.

Vacuum seal with the honey and cook for 10 minutes at 64 °C.
Remove the meat from the vacuum bag, brown in a frying pan with the butter, cut into slices and serve with the chestnuts and red currants.