We also adjusted the recipe so that we could make use of our new toy - George persuaded me to buy a Sous Vide wand a few weeks ago, and we've had great fun playing with it recently.
We started by preparing the chicken - I had bought supremes from the butcher, as it's impossible to buy skin on chicken breasts in supermarkets. We removed the wings, and then I wrapped them in clingfilm to keep the shape a bit more, before using a vacuum sealer
These were then cooked in the water bath (or plastic box) for two and a half hours.
While the chicken cooked, we prepared the other ingredients.
Lentils were gently cooked with carrot, onion, garlic and some smoked streaky bacon
Once cooked, the vegetables were removed, and the bacon chopped up and stirred back in - this was reheated with some parsley and a spoonful of butter when ready to serve
Celeriac was cooked in milk and water, then whizzed to a puree with some butter - again to be reheated for serving
Cubed vegetables - parsnip, butternut squash and some more celeriac were cubed and browned in oil and butter, and tiny onions boiled, halved and dry fried - I placed all these on a tray, and we finished them off in the oven to serve.
Finally a sauce - the recipe called for reduced red wine and veal jus - I used red wine and beef stock (out of a tin!), but it was a bit thin, so whisked in some cold butter at the end.
Once the chicken was ready, we removed it from the water bath, and browned the skin in bit of oil and butter, before slicing up to serve.
To serve, the puree was plated up and topped with the lentils and sliced chicken. The veg and onions were dotted round the plate, and it was finished with the sauce.
