Garlicky Anchovy Chicken

Author

Roger K

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 148.1F / 64.5C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 64.5ºC / 148.1ºF
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
3. Make the sauce just prior to removing the chicken
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
5. Just prior to chicken being removed from bag, reheat and add the minced garlic and lemon juice

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1. When time is up remove chicken from bag and pat dry.
2. Sear chicken skin side down in very hot pan, until golden brown
3. Cut into thick slices, serve and spoon over the sauce