Low-temperature chicken breast with carrot sote

Carrot sauté with chicken breast at low temperature

Who doesn't fondly remember the lavish meals lovingly prepared by grandparents? This carrot sauté with chicken breast at low temperature is a tribute to those moments. It is a comforting dish, full of flavor, that combines simple yet nutritious ingredients in a way that will bring a smile to your face. This recipe is not only delicious but also easy to prepare, turning meal preparation into a true pleasure.

Preparation time: 15 minutes
Cooking time: 2 hours
Total time: 2 hours and 15 minutes
Servings: 4

Ingredients:
- 2 pieces of chicken breast (approximately 600 g)
- 50 g of salt (for brining)
- 1 teaspoon of turmeric
- 700 g of carrots
- 3 cloves of garlic
- 3 tablespoons of oil (preferably olive or sunflower)
- 1 teaspoon of grated lemon zest
- 2 slices of lemon
- 1 tablespoon of flour
- 2 teaspoons of sugar
- Salt to taste
- Chopped fresh parsley (for garnish)

Preparing the chicken breast:
1. Start by preparing the brine for the chicken breast the night before. Mix 50 g of salt in 1 liter of water and marinate the chicken for 12-24 hours. This step will help keep the meat juicy and add a pleasant flavor.
2. The next day, remove the chicken breast from the brine and pat it dry with a paper towel. Rub it with a mixture of oil and turmeric, or, if you prefer, you can use a soft butter for added flavor.

Cooking the chicken breast:
3. Preheat the oven to a low temperature, between 90-100 degrees Celsius. Place the chicken breast on a baking tray and place a slice of lemon under each piece of meat. This detail will give a fresh aroma and a pleasant acidity.
4. Let the chicken breast cook slowly for about 2 hours. This low-temperature cooking method will ensure a tender and juicy texture.

Preparing the carrot sauté:
5. Start by peeling the carrots and grating them. This will help the vegetables cook evenly and quickly. In a large skillet, heat 2 tablespoons of oil and add the grated carrots. Sauté them over medium heat, stirring occasionally, until they start to soften (about 5-7 minutes).
6. Add the crushed garlic to the carrots and continue to cook for another 1-2 minutes, being careful not to burn the garlic. This will give a special flavor to the sauté. After that, sprinkle a tablespoon of flour over the carrots and mix well to incorporate.
7. Pour a glass of water (approximately 250 ml) over the carrots and let it simmer on low heat. Cover the skillet with a lid to allow the steam to help cook the vegetables.
8. With 5 minutes left to go, add the sugar, salt to taste, and grated lemon zest. These ingredients will balance the sweetness of the carrots and add a fresh flavor to the dish. Don't forget to stir occasionally to prevent sticking.

Finishing the dish:
9. When the chicken breast is cooked, remove it from the oven and let it rest for 10 minutes. This step is essential as it allows the juices in the meat to redistribute, resulting in juicier chicken.
10. If desired, you can increase the oven temperature to maximum to achieve a crispy crust on the chicken breast. Put it back in the oven for 5-10 minutes, watching carefully to prevent burning.
11. Before serving, add a teaspoon of chopped fresh parsley over the carrot sauté for an extra touch of color and flavor.

Serving:
This carrot sauté with chicken breast pairs wonderfully with baked potatoes, but I chose to serve it with potato dough dumplings, fried in butter. This combination offers a complete meal, full of taste and varied textures.

Helpful tips:
- If you don't have turmeric on hand, you can use paprika or other preferred spices, but turmeric adds a special note of flavor and a vibrant color.
- You can substitute the chicken breast with chicken thighs for a juicier and more flavorful option.
- The carrot sauté can also be served as a side dish for other types of meat, not just chicken.

Nutritional benefits:
Carrots are an excellent source of beta-carotene, which converts to vitamin A in the body, essential for eye and skin health. Chicken breast is an excellent source of lean protein, contributing to the maintenance of muscle mass.

Frequently asked questions:
1. Can I use other vegetables instead of carrots?
Yes, you can try zucchini, broccoli, or cauliflower, adjusting the cooking time according to the chosen vegetables.
2. How can I make this dish spicier?
Add a bit of chili pepper or cayenne pepper during cooking for a more intense flavor.

This carrot sauté with chicken breast at low temperature is not just a healthy choice, but also an opportunity to recreate pleasant childhood memories. Whether you prepare it for a family dinner or a special occasion, its taste will delight everyone. Enjoy your meal!