Cooking With Rania: Chicken & Pork Chops
This week, Rania Harris is serving up two delicious recipes perfect for any dinner! She whips up tender chicken with Dijon sauce and pork chops with bread stuffing.
Sous Vide Chicken
4-8 ounce chicken breasts – prepared Sous Vide style (see directions below)
Clarified butter (using some for browning the chicken and some for making the sauce
Directions:
Preheat the water bath to 140 degrees.
Season the chicken breasts with salt and pepper to taste and vacuum seal each breast in a separate pouch.
Put the sealed pouches into the preheated water bath. Cook the chicken for 2 ½ hours.
Please note: It is always advised that you refer to the Sous Vide cooking charts for cooking times and internal temperatures
Remove the chicken from the pouches and pat them dry. Melt the clarified butter in a heavy skillet and brown the chicken over high heat for about 30 seconds per side.
Dijon Sauce:
4 tablespoons chopped shallots
4 ounces white wine
2 tablespoons Dijon mustard
4 ounces heavy cream
3 tablespoons chopped fresh dill
Sea salt and freshly ground black pepper to taste
Directions:
Remove the chicken from the skillet and keep warm while making the sauce:
In the same pan, melt a small amount of butter and cook the shallots until soft and translucent. Deglaze the pan with the white wine and cook for a few minutes. Add the Dijon Mustard, heavy cream and cook until reduced and slightly thickened. Add the fresh dill and season with salt and pepper to taste. Spoon over the browned chicken and serve immediately.
Serves: 4
Pork Chops
4 – 10 – 12 ounce bone in pork chops
Directions:
Preheat the water bath to 140 degrees.
Season the pork chops with salt and pepper to taste and vacuum seal each chop in a separate pouch.
Put the sealed pouches into the preheated water bath. Cook the pork for 6 – 7 hours.
Remove the chops from the pouches and pat them dry. Melt the clarified butter in a heavy skillet and brown the pork over high heat for about 30 seconds per side.
Please note: It is always advised that you refer to the Sous Vide cooking charts for cooking times and internal temperatures.
Serve Pork Chops with Bread Stuffing
Bread Stuffing:
1 stick melted unsalted butter
1 large onion – chopped
3 large celery ribs – diced
10 cups stale bread cubes
2 eggs ~ beaten
½ cup parsley
2 teaspoons sage
2 teaspoons poultry seasoning
1 cup dried cherries
Salt and pepper to taste
Chicken stock to moisten the stuffing
Directions:
Melt the butter in a skillet and cook the onion and the celery until soft and translucent - about 10 minutes. Scrape the vegetable mixture into a large bowl and add the bread cubes, eggs, parsley, sage, poultry seasoning, dried cherries and salt and pepper to taste. Toss well.
Drizzle the chicken stock over top and toss lightly. Spoon the stuffing into a greased baking 3-quart dish and bake covered for 40 minutes at 350 degrees - serve hot.
Serves: 10 - 12
