the Breville Test Kitchen
Turbo Chicken Breast with Gnocchi and Mushroom Ragu
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 kosher salt
4 tsp olive oil
30 g unsalted butter
2 tbsp coarsely chopped parsley leaves
1 tbsp chopped chives
For the mushroom ragu
- 2 tbsp extra-virgin olive oil
2 shallotsfinely diced
2 cloves garlicminced
1 tsp thyme leaves
500 g mixed mushroomssliced 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
15 g butter
340 g gnocchi
Sea salt and freshly ground black pepperto taste
Instructions
- 1
Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 liters) 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 countertop from direct contact with the hot pot or vessel. - 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.
- 3
In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customize 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.
- 4
To start the mushroom ragu, place a large heavy-based frying pan or cast iron skillet over medium-high heat. Once hot, add the extra-virgin olive oil, then the shallots, garlic and thyme leaves. Sauté for 2 minutes, or until the shallots have softened. Stir in the mushrooms and cook for 5 minutes, or until any liquid released has evaporated.
- 5
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. Bring a large saucepan of salted water to a boil for the gnocchi.
- 6
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.
- 7
Once hot, add the butter to the pan and allow it to go nutbrown. 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.
- 8
Cook the gnocchi according to packet instructions, then drain. Add the gnocchi to the mushroom ragu and stir to combine.
- 9
Thinly slice the chicken breasts, then stir the chicken through the gnocchi and ragu.
- 10
Serve the chicken, gnocchi and mushroom ragu sprinkled with parsley and chives.