Sous Vide Chicken Cacciatore

Long cooking with plenty of tomato sauce guarantees tender chicken filled with flavor. This classic Italian dish is great to make ahead of time, before a group dinner.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:20

Recipe Time: 03:00

Temperature Options:

Medium - 1 1/2” - 2” - Tender and juicy - Extra meaty, succulent and tender

145F / 62.8C

Ingredients

• 4 chicken breasts, bone-in, skin on (about 1.5 pounds or .75 Kilo)
• 1 ½ cups (155 ml) canned chopped tomatoes
• 1 onion, sliced thin
• 1 carrot, peeled and cut into thin rounds
• 1 red bell pepper, seeded, cored and cut into strips
• 1 sprig rosemary
• Salt and pepper to taste
• 1 tablespoon (15 g) olive oil
• 2 tablespoons flour
• ½ cup (118 ml) red wine

Directions

1. Heat water to 145ºF/63ºC using Anova Precision Cooker.
2. Place chicken, tomatoes, onion, carrot, red bell pepper, rosemary, salt and pepper into zip-close plastic bag. Seal using water immersion method to create vacuum. Place into hot water and cook 2 to 3 hours.

Finishing Steps: Stovetop

1. When chicken is done, remove chicken from bag, carefully reserving all vegetables and cooking juices in bag. Gently pat chicken breasts dry.
2. Heat oil in large skillet over high heat. Sear chicken, skin side down, 2 minutes, taking care not to burn skin. Remove chicken from skillet, slice and keep warm.
3. Stir flour into remaining oil in skillet. Cook 1 minute, stirring so this does not burn. Deglaze skillet with red wine. Bring all to boil, reduce heat and cook 3 minute, stirring to make sure there are no lumps and that this flour mixture doesn't burn. Pour contents of bag into skillet. Bring to boil, cover, reduce heat to medium and cook 5 minutes, letting sauce thicken. Return sliced chicken to skillet with sauce. Serve with plenty of cooked pasta to catch the delicious sauce.