the Breville Test Kitchen
Turbo Chicken Breast with Gnocchi and Mushroom Ragu
In the time it takes for the chicken to sous vide, you can whip up our one-pot mushroom ragu. Add some fluffy little pillows of gnocchi and your Tuscan forest feast is ready to go.
This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.
This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.
the Joule® Turbo Sous Vide
45 mins total time
30 mins active time
Easy
Serves 2
Ingredients
Measurements:
2 chicken breastsboneless, skinless, approximately 300g each
1 tsp Coarse salt
4 tsp olive oil
2 tbsp unsalted butter
2 tbsp coarsely chopped parsley leaves
1 tbsp chopped chives
For the mushroom ragu
2 tbsp extra-virgin olive oil
2 eschalotsfinely diced
2 cloves garliccrushed
1 tsp thyme leaves
500 g mixed mushroomssliced or quartered to equal size
½ tsp tomato sauce
1 tbsp tomato paste
3 tbsp white wine
200 ml chicken stock
3 tbsp thickened cream
1 tbsp butter
340 g gnocchi
For the mushroom ragu
Sea salt and freshly ground black pepperto taste
Instructions
- 1Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered. Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel.
- 2Place the chicken breasts, flat, side by side in a microwave-safe, zip-lock freezer bag, then sprinkle with salt and add the oil, ensuring the breasts are separated.
- 3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your chicken. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo, then continue to the next step.
- 4Place a large heavy-based frying pan or cast iron skillet over medium-high heat. Once hot, add the extra-virgin olive oil, then the eschalots, garlic and thyme leaves. Sauté for 2 minutes, or until the eschalots have softened. Stir in the mushrooms and cook for 5 minutes, or until any liquid released has evaporated.
- 5Add the tomato sauce and tomato paste and cook for 1 minute. Stir in the wine and cook, stirring, for 2 minutes to allow the alcohol to evaporate. Add the chicken stock and bring to a gentle boil. Stir in the cream and butter and return to a gentle boil. Season with salt and pepper to taste. Set aside, covered until ready to serve. Bring a large saucepan of salted water to the boil for the gnocchi.
- 6When the timer signals that the chicken is done, heat a heavy-based frying pan or cast iron skillet over medium-high heat. Carefully remove the bag from the water. Place the chicken on a paper towel lined cooling rack set over a tray and pat dry.
- 7Once hot, add the butter to the pan and allow it to go nut-brown. Add the chicken and cook for 30 seconds on each side or until lightly coloured. Transfer the chicken to a cooling rack set over a tray and rest for 2 minutes. Meanwhile, continue to the next step.
- 8Cook the gnocchi according to packet instructions, then drain. Add the gnocchi to the mushroom ragu and stir to combine.
- 9Thinly slice the chicken breasts, then stir the chicken through the gnocchi and ragu.
- 10Serve the chicken, gnocchi and mushroom ragu sprinkled with parsley and chives.