Chicken Stroganoff sous view

Description

Chicken Stroganov. This recipe builds on the recipe "Chicken Stroganoff "chicken Stroganoff"" which, in turn, was made on the basis of Ilya Lazerson recipe - "beef Stroganoff". However, cooking chicken Breasts in this recipe is made using the technology of sous View - instead of Browning them in the pan. That is, the cooking of the breast in their own juice in a sealed bag in a water bath at low temperature. Read more about sous View and different ways of implementation can be read here: http://www.povarenok .EN/blog/show/57756/ due to the technology of sous View chicken turns out tender, juicy and loaded with flavor. And the sauce is prepared in the usual way. The result is a combination of melt in your mouth chicken with a creamy sauce.

Ingredients

Chicken breast

2.5 кг
Onion

1 шт
Milk

500 мл
Butter

60 г
Flour

50 г
Sour cream

200 г
Tomato paste

4 ч. л.
Peppers red hot chilli

1 ч. л.
Black pepper

1 ч. л.
Salt

Cooking

I buy the chicken already packaged in sealed plastic bags - makes it a little easier life. If there are no packages, you just put Breasts in large ziplock bags for the freezer. Then partially closing the zipper to immerse package in water so that the water does not burst into open zipper. The water will squeeze the air from the bag and it stuck to the breast - you can now close the zipper to the end. Now in a saucepan, add hot water from the tap (to su View of the circulator was less work on the heat) Drop the packets in the water (if ziplock bags, then leave the zipper above the water - you can pin a pin) Drop in a pan sous View the circulator and turn it to 63 degrees Celsius. Set the timer for 2 - 3 hours. If the thickness of the Breasts in large packages, it is better for 3 hours. While preparing the chicken you can do other dishes. About alternate ways of implementing technology su View - more available methods, read my diary on the link in the "Quick description" of this recipe

When the chicken is ready, remove it from the packet, pour out the juice, and the breast cut into slices. I have pretty thick pieces - about 1 cm, but due to the softness of the chicken they eat is very easy. If You want to dish resembled beef Stroganoff - can be cut into smaller wedges.

Put the chopped chicken in a pan or bowl. I put in a pot, where the dish will be kept (as it is prepared for several days) if served and eaten all at once, then just use any container where you can mix the chicken with the sauce, which we now prepare

Cut the onion into cubes of about 5 mm

Fry the onion with the chilli pepper in olive oil. Periodically pour boiling water and let it evaporate - two or three times. The onions should soften and gain color jelloway

When onion is ready, temporarily arrange the onion in the support plate to stop the cooking process.

Prepare the Bechamel sauce. Take butter and melt it in a saucepan on medium heat - not burned

When the butter melt, add flour and stir

Stirring constantly heat over the butter and the flour over medium heat until the appearance of the characteristic nutty aroma. The flour should get yellowish-creamy hue. It is important not to burn through the flour

When the flour is warmed and lost the raw taste of the flour, pour her milk

Stirring constantly the sauce with a whisk, bring it to the state of yogurt. Add sour cream stirring and heated for a few minutes. It is important that the sauce had no lumps - stir harder to destroy them

Add to the sauce the tomato paste, continuing to stir with a whisk. The color of the sauce should be not red but slightly pinkish. Pepper and salt the sauce.

Add fried onions to the sauce, constantly stirring it. The color of the sauce should turn a slightly yellowish pink.

Pour the sauce over sliced chicken Breasts and thoroughly, but gently, not to mash the chicken (because it is very soft) stir so that the sauce coated all the chicken pieces

Served with a side dish. Garnish can be any, suitable for chicken, but most of all I like with buckwheat. It is a combination of melting chicken with a creamy sauce and fluffy buckwheat... Bon appetit!

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