Sous Vide Mustard Chicken with Sautéed Kale Recipe

Imagine coming home to this juicy, flavorful, perfectly cooked chicken, then whipping up some sautéed kale and a drool-worthy sauce you'll want on everything. We're sold!

You can make the sous vide process even more appealing by making it plastic-free with Stasher bag. Grab a half-gallon size, designed with sous vide in mind! 

Chicken with Mustard Sauce and Sautéed Kale Recipe

Sous Vide Chicken Thighs (serves 2)

• 4 boneless, skinless chicken thighs 
• Juice and slices from 1/2 a lemon, 
• 1 tbsp thyme
• 1 tsp sea salt
• 2 tbsp extra virgin olive oil

Turn on your sous vide machine and set your water temperature to 150 degrees Fahrenheit. 

Add chicken thighs, lemon juice, thyme, salt and olive oil to a half-gallon stasher bag. Massage the ingredients inside the bag until the chicken is evenly coated in seasoning. 

Remove as much air from the bag as possible before sealing.

Submerge the chicken into the water bath and let it cook for at least 1.5 hours. If it needs to go longer, it's no problem. The chicken will not over cook. 

Remove the bag from the water, open it, and remove the chicken.

Heat more oil in a skillet on high, and sear thighs for 30 seconds on each side. Then set chicken aside to rest. 

Mustard Sauce

• 1/2 cup sliced shallots
• 2 tbsp ghee
• 1 tbsp lemon thyme leaves
• 3 tbsp mustard
• 3 tbsp white wine vinegar
• Pinch of sea salt
• Drip of honey
• 7 oz chicken stock

Caramelize shallots with thyme & 2 tablespoons of ghee in a skillet on medium heat.

Stir in vinegar, sautée for one minute, then stir in mustard and sautée for another minute. Season with a pinch of salt and a drip of honey.

Slowly stir in chicken stock - let it simmer and reduce slightly. Remove from heat and blend until smooth.

Sautéed Kale

• 10 oz lacinato kale, de-stemmed and cut into strips
• 3 oz green onion
• 1 clove garlic
• 2 tbsp extra virgin olive oil
• Sea salt to taste
• Juice from 1/2 a lemon

Add oil to a skillet on medium heat. Sautée scallions, then add garlic. Sautée for another minute then add kale.

Cook til slightly crispy and finish with lemon juice and sea salt.   

Plate up and enjoy!

 

This recipe was developed by Jess Asaro. She's a wellness advocate, private chef and sous vide lover over on IG at @thymewithjess!