I think we can all agree, there is nothing worse than dry, rubbery chicken. Whether you accidentally set the timer on the oven for 10 minutes too long or walk away from the stovetop, dried out chicken is never something you’re proud to put on the table.
Overcooking chicken is something that happens more often than I’d like to admit and even the most delicious sauce can’t save the dish. Thanks to the Hamilton Beach Professional Sous Vide/6 QT Slow Cooker, overcooking my main protein is now a problem of the past.
For our sous vide chicken and asparagus with brown butter, both the chicken and the asparagus are cooked in the temperature-controlled water bath. Not only are your main and side dishes cooked together (leaving everything conveniently ready to be served at the same time), the results will make you rethink the next time you put your chicken in the oven.
The sous vide chicken is moist and tender while the asparagus maintains a bright green color and crisp texture.
Submerge your chicken and asparagus in the water bath, set the temperature and time, and walk away. Put your feet up while you wait or run a few errands. Cooking sous vide gives you maximum flexibility because once the desired internal temperature of the chicken is met, the temperature doesn’t fluctuate. Whether you come back in an hour or three, your meal will be ready and waiting – not over or undercooked.
Give the chicken a quick sear in a hot pan and drizzle the reserved brown butter over top. Finish with some cracked black pepper and fresh herbs and your delicious dinner is served. Trust me, everyone at the table (at least at mine) will enjoy eating perfectly done chicken (for once).