Recipe Vanilla chicken
Preparation time:
20 min
Heat treatment time:
1h30
Ingredients
Number of persons: 2 servings
Preparation
- Slice the chicken escalopes. Remove the seeds from 1/2 vanilla pod and brush over the escalopes.
- Brown the chopped onion in a little oil, then add the chicken and sear the cutlets on all sides.
- In a bowl, mix the semi-thick cream, the remaining 1/2 seeded vanilla pod, the garlic, ginger, salt, crumbled chicken stock, 1/2 tsp turmeric, cane sugar and aromatic herbs.
- Fill the LPS jar or terrine, packing down if necessary to reduce the vacuum as much as possible, then cover with the sauce to within 2cm of the rim.
- Close the jar and heat for 90 minutes at 100°C. Just before serving, add a few cubes of pineapple and serve with rice cooked with turmeric.