Garlicky Anchovy Chicken
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Pro-level cooking techniques made simple.
Ingredients for 1
Chicken breasts, skin on (large 250gm slice nicely)
6 Anchovy fillets
2 Tbsp Capers patted dry
6 Cloves garlic-smashed
1 Clove garlic minced
Juice from 1/2 lemon
1/4 cup Olive oil
Pinch of chilli flakes
1 tsp coarse salt
Freshly ground pepper
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 64.5ºC / 148.1ºF
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Step 2
Roll back top of bags and slide in the breasts. Remove the air using the immersion process and seal the bags. Add to the cooker and set timer for 2-4 hrs
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Step 3
Make the sauce just prior to removing the chicken
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Step 4
Add the olive oil , anchovies, smashed garlic & chilli flakes to hot pan and stir with wooden spoon until garlic browns and anchovies dissolved. Then remove from heat
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Step 5
Just prior to chicken being removed from bag, reheat and add the minced garlic and lemon juice
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Step 0
When time is up remove chicken from bag and pat dry.
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Step 1
Sear chicken skin side down in very hot pan, until golden brown
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Step 2
Cut into thick slices, serve and spoon over the sauce