F&W Pairing - Sous Vide Chicken Thighs, Kale Salad, Pumpkin Purée

Updated: Apr 6, 2018


A reduplication of Chefsteps's crispy chicken thighs, simple and delicious.

When you want to make a simple healthy dinner, this is it.

Serve with a glass of sparkling or white would make a perfect night.

- Cava Mont Charell Brut Clos Vintage, Sant Sadurni d'Anoia, Spain

- 42 Degrees South Chardonnay 2010, Tasmania, Australia

- 42 Degrees South Sauvignon Blanc 2012 Tasmania, Australia

- Stefano Lubiana Sauvignon Blanc 2013 Tasmania, Australia


INGREDIENTS

Chicken thighs (skin on and boneless)

Baby kale

Pine nuts

Parmesan Cheese (grated)

Pumpkin

Lemon (zest & juice)

Olive Oil

Butter

Water

Salt & Pepper


HOW TO MAKE THIS RECIPE

For the chicken

1. Set sous vide machine / Heat water bath to 70°C

2. Skin side down and flatten the chicken thighs until they are even in thickness. Season both sides with salt & pepper.

3. Place the chicken thighs into a zipper bag/vacuum bag and add olive oil. (Do not overlap the meat)

4. Lower the bag into water bath and cook for 45 minutes.

5. Heat a pan on medium high heat, transfer the chicken thighs to a clean plate and pat dry them. Place the chicken thighs into the hot pan, skin side down and press down with a spatula.

6. Sear until the skin turn golden brown and remove from pan.

For the kale salad

1. Mix together olive oil, lemon juice, salt & pepper for a salad dressing

2. Add the baby kale, pine nuts, Parmesan cheese, lemon zest into a large bowl, with the salad salad dressing, toss the salad thoroughly .

For the pumpkin purée

1. Peel the pumpkin and cut into thinly slices.

2. Add the pumpkin slices, water, salt and butter into a stockpot. Put on medium high heat so the water starts steaming, reduce the heat to medium and continue steaming until the pumpkin are soft and little water left.

3. Transfer the pumpkin into a blender and blend until smooth. (Adjust the amount of water you put into the blender, you want it to be purée not soup) Taste and adjust the seasoning.

TO SERVE

Spoon the pumpkin purée onto a plate, top with kale salad and chicken thigh. Take a sip of the wine and enjoy your meal!


*You can replace chicken thigh with chicken breast.

In terms of pumpkin, carrot/sweet potato/cauliflower are good to use in this recipe.

If you do not have a sous vide machine, heat a pot of water on a stove, keep the water at a steady temperature and keep your eyes on it incase the temperature fluctuate (use a digital thermometer and would be fine if you keep the water within 1-2 degrees).


#foodandwine #winepairing #recipe #cava #whitewine #chicken #winegeek #winelover

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