I love braising meats. It’s how I made them juicy and flavorful before I discovered sous vide. But you can’t directly convert many braises into sous vide recipes, because the temperature for the meat isn’t high enough to cook the vegetables.
Thankfully, you can do both! It shaves off quite a bit of actual cooking time …
6 chicken thighs
2 tbsp olive oil
2 tbsp minced garlic
1 cup white wine
1 lb mushrooms, sliced
2 red peppers
1 tbsp oregano
1 bunch fresh basil
1 can tomato sauce
Sous vide chicken thighs at 145 degrees. This can be conveniently started well in advance, even if they are frozen, allowing you to quickly finish the dish whenever is convenient.
Heat oil and saute mushrooms. When almost done, add garlic and cook for a minute. Deglaze with white wine. Add chicken (with juices) and the rest of the ingredients. Cook for 2-3 minutes, or until the peppers reach the desired doneness.
Very tasty and done in about five minutes!