Vindija

1. Season the chicken breast with salt and pepper and put in a sous vide bag. Toss in a sprig of thyme, a few rosemary leaves, and a crushed garlic clove.
2. Securely seal the sous vide bag and place in a pot of water at 75°C for 45 minutes.
3. Take out the bag and let it cool. (This can be prepared a day ahead).
4. Prior to serving, remove the chicken breasts and cook them in 30 g of butter until both sides are nicely browned.
5. Take the chicken breasts out of the pan and deglaze the pan with red wine. Combine the cooking broth from the sous vide bag.
6. Let the sauce reduce until thick, then switch off the stove and add a few cubes of cold butter (about 20 g).
7. To prepare the cauliflower, start by washing it and slicing it into strips.  Put it to boil in 0.3 l of milk and water completely covering the cauliflower. Cook in salted water until fully softened, for around 15 minutes. Remove the excess liquid, then mix in the remaining butter. Season with a touch of salt and a hint of nutmeg. Using a hand blender, make the cream.
8. Prepare the carrots by peeling them and cutting them in half lengthwise. Next, tear the Brussel sprouts into strips and halve the radishes.
9. In a saucepan with a sieve or steamer, first boil the carrots. As they cook, add the broccoli florets and radishes. Finally, add the Brussel sprouts. Keep the vegetables crisp, don't overcook them.
   
   

Lightly salt before serving, possibly brush with some melted butter.