Chicken Thighs with Honey Mustard Glaze and Coleslaw

the Breville Test Kitchen

Chicken Thighs with Honey Mustard Glaze and Coleslaw

Name: Chicken Thighs with Honey Mustard Glaze and Coleslaw
Cook time: 900 s
Total time: 2400 s
Yield: Serves 2
Ingredients: 2 tsp oil; 2 tsp salt; 4 chicken thighs - boneless, skinless, approximately 1½ lb; Lime wedges - to serve, optional; 3 tbsp honey; 2 tbsp light soy sauce; 2 tbsp yellow mustard; 1 tbsp cider vinegar; ¼ tsp paprika; 1 tsp cornstarch; ¼ cup chopped flat-leaf parsley; 2 cups (5 oz) shredded red cabbage; 1 shallot; 1 jalapeño pepper; ¼ tsp kosher salt; 2 tbsp fresh lime juice; 2 tbsp extra-virgin olive oil

A quick sweet n’ savory, a sous vide hug, infuses the chicken with some serious honey mustard love. Max flavor in minimum time and a quick broil at the end gives a rich caramelized finish.

The HydroPro™

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40 mins total time

15 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 tsp oil
2 tsp salt
4 chicken thighs
boneless, skinless, approximately 1½ lb
Lime wedges
to serve, optional

For the honey mustard glaze

3 tbsp honey
2 tbsp light soy sauce
2 tbsp yellow mustard
1 tbsp cider vinegar
¼ tsp paprika
1 tsp cornstarch

For the coleslaw

¼ cup chopped flat-leaf parsley
2 cups (5 oz) shredded red cabbage
1 shallot
1 jalapeño pepper
¼ tsp kosher salt
2 tbsp fresh lime juice
2 tbsp extra-virgin olive oil

Instructions

1
To make the honey mustard glaze, combine the honey, soy sauce, mustard, cider vinegar, paprika and cornstarch in a small saucepan. Place over medium heat for approximately 2 minutes and bring to a simmer, stirring occasionally. Cool to room temperature. Meanwhile, continue to the next step.
2
Attach the HydroPro to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.
3
Combine the oil, salt and 2 teaspoons of the glaze in a large bowl and mix to combine. Add the chicken thighs and toss to coat in the marinade. Place 2 chicken thighs in each microwave-safe, zipper-lock freezer bag, ensuring the chicken thighs are separated. You can either place the bagged chicken thighs in the water bath or refrigerate until the water has preheated.
4
To customise the cook: Select Sous Vide Toolbox from the main menu. Select Poultry, then select Tender Cut, followed by the cut shape that best matches your chicken thigh(s). Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.
5
Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.
6
To make the coleslaw, place the parsley in the bowl of a food processor, and process until coarsely chopped. Remove the blade, add the slicer attachment and slice cabbage on setting 2. Change the setting to 1 and slice the shallot and the jalapeño. Transfer to a large bowl and add the salt, lime juice and oil. Stir to combine and set aside while the chicken cooks.
7
When the timer signals that the chicken is done, carefully remove the bags from the water. Place the chicken on a cooling rack set over a roasting pan lined with foil and brush with the remaining glaze. Broil for 5 minutes on high heat or until the glaze is lightly caramelized.
8
Transfer the chicken to a serving plate and serve with the coleslaw and a wedge of lime, if desired.