For the past month or so, I’ve been cooking almost exclusively with my new SousVide machine. Mostly, that’s due to the fact that I was participating in a Paleo Recipe Showdown utilizing the SousVide and Tx Bar Organics beef. While I have loved learning the method of SousVide, after a month, I’m a little tired of beef to be honest. So, recently I tried my hand at making a chicken instead.
I’ve always been a fan of honey mustard chicken, but recently I started replacing honey here and there with coconut sugar. The reason for that is coconut sugar is much lower on the glycemic index than honey and because of a presentation I saw at this past year’s Ancestral Health Symposium from Dr Elizabeth Thiele about the use of low glycemic index foods for epilepsy therapy, I’ve made the switch. Because of this, I have been experimenting with coconut sugar in recipes and I decided what better time to try and make a sweet mustard chicken.
The result was amazing and because I cooked it in the SousVide and the chicken essentially was poaching in it’s own juices at a precise temperature, it came out delicious and moist throughout, from the breast meat to the thigh meat.
- Preheat SousVide to 165 F
- In a large mixing bowl, combine dijon mustard, coconut sugar, herbs, salt and pepper.
- Add chicken pieces to bowl and using your hands, coat evenly with mustard mixture.
- Seal chicken in a 1 gallon food grade bag and place in SousVide. Cook 2-4 hours.
- After desired cook time, remove chicken from bag and place on a sheet pan. Make sure you retain juices from bag for serving.
- Put sheet pan in oven and broil for 5 minutes until chicken skin is browned. See Note.
- Remove and serve.
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