Orange Danish Sunny Sous Vide Chicken

Steps

How to make it

Prep 20 min · Cook 18 min

1. Arrange orange Danish pastry 2 portions on a baking sheet; bake at 350°F for 3–5 minutes until the outside is crisp and the inside stays soft. Portion honey mustard 2 Tbsp into a small bowl.
2. Pat sous vide chicken 180 g dry with paper towels; season with sea salt 1/6 tsp and a pinch of black pepper. Heat olive oil ½ Tbsp in a skillet over medium heat; sear skin-side down 3 minutes until golden, flip and cook 2 minutes more until cooked through; slice and keep warm.
3. In another skillet over medium heat, pan-fry potato hash 250 g until golden and crisp at the edges; set aside and keep warm.
4. Add a little butter to a skillet over medium heat; crack sunny-side eggs 2 and cover; fry 2–3 minutes until the whites are set and yolks runny (sunny side up); keep warm.
5. On a large round plate, arrange sections of baked orange Danish, sous vide chicken, potato hash, and 2 sunny-side eggs.
6. Drizzle honey mustard 2 Tbsp over the chicken and eggs, then olive oil 1 Tbsp; sprinkle sea salt 1/3 tsp and black pepper ¼ tsp.
7. Check that the sauce is evenly distributed and serve immediately while hot.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins