Chicken Breast with Gnocchi and Mushroom Ragu

the Breville Test Kitchen

Chicken Breast with Gnocchi and Mushroom Ragu 

Name: Chicken Breast with Gnocchi and Mushroom Ragu
Cook time: 1800 s
Total time: 2700 s
Yield: Serves 2
Ingredients: 2 chicken breasts - boneless, skinless, approximately 300g each; 1 tsp kosher salt; 4 tsp olive oil; 2 tbsp unsalted butter; 2 tbsp coarsely chopped parsley leaves; 1 tbsp chopped chives; 2 tbsp extra-virgin olive oil; 2 shallots - finely diced; 2 cloves garlic - minced; 1 tsp thyme leaves; 500 g mixed mushrooms - sliced or quartered to equal size; ½ tsp tomato ketchup; 1 tbsp tomato paste; 3 tbsp white wine; 200 ml chicken stock; 3 tbsp heavy cream; 1 tbsp butter; 340 g gnocchi; Sea salt and freshly ground black pepper - to taste

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. 

The HydroPro™

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45 mins total time

30 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 chicken breasts
boneless, skinless, approximately 300g each
1 tsp kosher 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 shallots
finely diced
2 cloves garlic
minced
1 tsp thyme leaves
500 g mixed mushrooms
sliced or quartered to equal size
½ tsp tomato ketchup
1 tbsp tomato paste
3 tbsp white wine
200 ml chicken stock
3 tbsp heavy cream
1 tbsp butter
340 g gnocchi
Sea salt and freshly ground black pepper
to taste

Instructions

1
Attach the HydroPro to the side of a pot or large vessel (max 45 liters). Fill with warm tap water halfway between the minimum and maximum lines.
2
Place the chicken breasts, flat, side by side in a microwave-safe, zipper-lock freezer bag, then sprinkle with salt and add the oil, ensuring the breasts are separated. You can either place the bagged chicken breasts in the water bath or refrigerate until the water has preheated.
3
To customise the cook: Place the chicken in a microwave-safe, zipper-lock freezer bag, then sprinkle with salt and add the oil. If cooking 2 breasts, place flat, in the bag side by side, ensuring the breasts are separated. If cooking more, use multiple bags. You can either place the bagged chicken breasts in the water bath or refrigerate until the water has preheated.
4
Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.
5
To make the mushroom ragu, place a large heavy-based frying pan or cast skillet over medium-high heat. Once hot, add the extra-virgin olive oil, then the shallots, garlic and thyme leaves. Sauté for a couple of minutes until the shallots have softened. Stir in the mushrooms and cook for 5 minutes or until any liquid released has evaporated.  
6
Add the ketchup 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 simmer. Stir through the cream and butter and return to a simmer. Season with salt and pepper to taste. Set aside, covered until ready to serve.
7
Bring a large saucepan of salted water to a boil for the gnocchi.
8
When 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. 
9
Once hot, add the butter to the pan and allow it melt and continue to heat until it separates and a nut-brown sediment forms. Add the chicken and cook for 30 seconds on each side or until lightly colored. Transfer the chicken to a cooling rack set over a tray and rest for 2 minutes. Meanwhile, continue to the next step. 
10
Cook the gnocchi in the salted, boiling water according to packet instructions, then drain. Add the gnocchi to the mushroom ragu and stir to combine.
11
Thinly slice the chicken breasts, then stir the chicken through the gnocchi and ragu. Season with sea salt and freshly ground pepper.
12
Serve the chicken, gnocchi and mushroom ragu sprinkled with parsley and chives.