Recipe for: Sous-vide Chicken Breast with Rhubarb Chutney and Fresh Thyme - photo 1
← Recipes

Recipe for: Sous-vide Chicken Breast with Rhubarb Chutney and Fresh Thyme

Dishes for Special Occasions Main dishes 120 min Medium 0 views ~50.58 PLN - (0)
Rate:
(0)
Start Cooking

Description

A light, summery composition that combines the tenderness of chicken breast prepared using the sous-vide method with an intensely tangy-sweet rhubarb chutney and the aroma of fresh thyme. A dish in the style of modern fusion: Polish seasonal rhubarb meets the restaurant technique of sous-vide, resulting in juicy, evenly cooked meat and a glossy, slightly sticky jam that complements the flavor. Perfect for special occasions, it presents elegantly on the plate — sliced breast next to a spoonful of chutney, fresh thyme leaves, and lightly browned skin achieved through a quick sear. Serve with roasted buckwheat or young potatoes with dill and a seasonal salad.

Ingredients Used

Ingredients (14)

Servings:
4
  • Chicken breast 720 g
  • Rhubarb 400 g
  • Sugar 80 g
  • Onion 1 pcs (~150 g)
  • Apple cider vinegar 50 ml
  • Rapeseed oil 30 g
  • Lemon 0.4 pcs (~30 g)
  • 🌿 Spices
  • Ginger 20 g
  • Thyme 30 g
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Butter 20 g
  • Honey 30 ml
  • Papryczka chili 0.3 pcs (~5 g)
💰 Estimated dish cost: ~50.58 PLN (12.64 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Rhubarb chutney

1

Prepare the ingredients. Wash the rhubarb, trim the woody ends, and cut the stalks into pieces 1–1.5 cm long. Peel and finely dice the onion. Peel the ginger and grate it on a fine grater or chop it finely. If using chili pepper, slice it, remove the seeds (for a milder version), and chop it finely.

Ingredients: Rhubarb, Onion, Ginger, Papryczka chili
Use a cutting board with a non-slip surface and a sharp knife. If the rhubarb is very fibrous, the skin can be removed with a thin peeler.
2

Heat a wide saucepan over medium heat, pour in 15 g of rapeseed oil (1 tablespoon). Add the chopped onion and sauté for 4-5 minutes, stirring, until it becomes translucent and soft (it should be semi-transparent). Add the grated ginger and optionally the chili pepper, sauté for another 30-60 seconds until the aroma is released.

Ingredients: Rapeseed oil, Onion, Ginger, Papryczka chili
Use a saucepan with a diameter of 20–24 cm with a thick bottom. Stir with a wooden spoon to prevent the onion from burning on the edges.
3

Add the chopped rhubarb, sugar, and lemon juice to the saucepan. Stir with a wooden spoon, increase the heat to medium-high, and bring to a gentle boil. Once boiling, reduce the heat to low and cook for 12–18 minutes, stirring occasionally, until the mixture thickens and reaches a jam-like consistency (it should cling to the spoon).

Ingredients: Rhubarb, Sugar, Lemon, Honey
If you are using honey instead of part of the sugar, add it after removing from heat. Check the density as follows: a shiny layer of chutney remains on the spoon, not a watery liquid.
4

At the end of cooking, add the thyme leaves (removed from the stems) and apple cider vinegar. Cook for another 2 minutes, taste, and season with salt and possibly an additional tablespoon of sugar or honey to taste. Set aside to cool — the chutney will thicken further as it cools.

Ingredients: Thyme, Apple cider vinegar, Salt, Sugar
Use a teaspoon or a small measuring cup for precise vinegar addition. Adding thyme at the end will preserve its fresh aroma.

Sous-vide

5

Prepare the sous-vide bath: set the circulator to 65°C and heat the water. While it heats up, pat the chicken breasts dry with a paper towel, lightly salt them (season with the remaining salt after searing), and pepper both sides.

Ingredients: Chicken breast, Salt, Black pepper
Use a container large enough for the bags to be completely submerged without touching the bottom. The circulator should be secured in a stable manner. If you don't have a sous-vide, an alternative method: baking in the oven at a low temperature (160°C) requires a different technique — contact us for instructions.
6

Place each breast in a separate vacuum bag or in a zip-top bag for the water displacement method. You can add 1-2 sprigs of thyme to the bag for flavor. Remove the air using a vacuum sealer or submerge using the water displacement method: place the bag in the bath until the edge of the bag is just above the water surface and then seal the closure.

Ingredients: Chicken breast, Thyme
If you are using ziplock bags, make sure the seal is almost above the water surface before you close it completely — the water will push out the air. Use a heavy dish or clips to keep the bag from floating.
7

Submerge the vacuum bags in a water bath at 65°C and cook for 60 minutes. Maintain a constant temperature — this is key to achieving an even texture of the meat. After 60 minutes, remove the bags from the water.

Ingredients: Chicken breast
Time 60 minutes gives juicy, tender meat. Do not exceed 90 minutes for the breast significantly, as the texture may become too soft. Use a circulator with good temperature precision (±0.1°C).

Finishing and serving

8

Remove the breasts from the bags, carefully dry them with a paper towel — this is very important, as a dry surface will brown better. Heat a pan (preferably cast iron or with a thick bottom) over high heat, pour in 15 g of rapeseed oil (1 tablespoon). When the oil starts to lightly smoke, add the breasts and fry for 20–30 seconds on each side until you achieve a golden crust. 10 seconds before the end, add butter (optional) and baste the meat with it using a spoon to achieve shine and aroma.

Ingredients: Rapeseed oil, Butter, Chicken breast
The best is a well-heated pan — then you can quickly sear without cooking the inside. Use tongs to turn the meat, do not pierce it with a fork to avoid losing juices.
9

Set the seared chicken breasts aside on a board for 3 minutes, allowing the meat to "rest" — the juices will distribute evenly. Slice the breasts into 1–1.5 cm thick pieces diagonally for a nice presentation. On a plate, place a serving of buckwheat or young potatoes, next to it add 1–2 tablespoons of rhubarb chutney, arrange the chicken slices, and garnish with fresh thyme leaves.

Ingredients: Chicken breast, Thyme, Rhubarb
Resting the meat is the key to a juicy texture. When cutting, keep the knife very sharp and make smooth diagonal cuts.
10

Taste and season with salt or a pinch of freshly ground pepper directly on the meat if needed. If the chutney seems too sour, add a bit of honey (optional) and mix well before serving. Serve immediately — best when the meat is warm and the chutney is slightly warm or at room temperature.

Ingredients: Salt, Black pepper, Honey
For an elegant effect, you can use tweezers to precisely arrange the thyme leaves and drops of balsamic reduction for plate decoration.

Fun Fact

💡

Sous-vide is a technique that originates from culinary laboratories and was popularized by high-end restaurants; combining it with traditional Polish ingredients like rhubarb yields modern and seasonal results.

Best for

Przyjęcie domowe Rocznica Letnia kolacja

Tips

🍽️ Serving

Serve the chicken slices arranged slightly in a fan shape next to 1–2 tablespoons of chutney. Roasted buckwheat makes a great addition for a contrast of textures, or young potatoes with dill. For a more elegant effect, finish the plate with a drizzle of reduced balsamic vinegar and a few fresh thyme leaves.

🥡 Storage

Store chutney in a sealed jar in the refrigerator for up to 5 days. Cooked sous-vide chicken breasts can be stored in the refrigerator for up to 48 hours in a closed container; when reheating, it's best to use a sous-vide bath at 60°C for 20–30 minutes or quickly heat in a pan, being careful not to dry them out. Do not freeze already seared slices with the prepared sauce if you want to maintain the crispiness of the skin — it's better to freeze before searing.

📸 Cooked by the community

Log in to add a photo
Add a photo of the finished dish

After moderator approval, you will receive 10 experience points.

🍲

No one has added a photo yet. Be the first!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Buttermilk Cake with Rhubarb and Almond Crumble with a Hint of Cardamom 90 min

Buttermilk Cake with Rhubarb and Almond Cr...

Cakes and Bakes
Seasonal quiche with chanterelles, spinach, and feta cheese 90 min

Seasonal quiche with chanterelles, spinach...

Takeaway Dishes
Agata's Royal Cake with a Hint of Orange and Cardamom 120 min

Agata's Royal Cake with a Hint of Orange a...

Cakes and Bakes
Carrot cake 90 min

Carrot cake

Cakes and Bakes
Trout fillet with green pea puree and cranberry sauce 60 min

Trout fillet with green pea puree and cran...

Dishes for Special Occasions
Creamy Parsnip and Pear Soup with Toasted Almonds and Cranberry Oil 45 min

Creamy Parsnip and Pear Soup with Toasted ...

Christmas Eve Soups

Recipe Categories

Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Main dishes
Main dishes in: Easter

Main dishes for Easter are a true feast for the palate. Traditionally, the table must include meat as well as vegetarian dishes.

See all recipes in this category
Advertisement