Tomato Chicken Casserole

This is a favourite in our house, now adapted (and improved) by making it sous vide friendly. We cooked this many times in the oven, but using the Anova we have retained so much flavour and juice in the chicken. It’s superb. Give it a try!

Author

The Kitchen Guy

This guy is all about the kitchen and cooking. With an extensive background in the home appliance industry, he found sous vide thanks to Anova, and cooks classic British dishes, sous vide style, from his home in London.

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 165.2F / 74C

Ingredients

• 1kg chicken thighs
• 1 onion
• 2 tins chopped tomatoes in tomato juice
• Salt
• Ground black pepper
• Thyme
• Paprika
• Crushed chillies
• 1 bay leaf
• 40mp of oil

Directions

1. Season the chicken with salt, ground pepper, thyme and paprika
2. Sear the chicken in a pan
3. Add the chopped onions to the pan
4. Add the chopped tomatoes and crushed chillies and mix well
5. Add the chicken and sauce to a zip lock or vacuum sealed bag
6. Add a bay leaf
7. Put in the Anova at 74 degrees for 2 hours
8. Serve

Finishing Steps

1. Serve with mashed potatoes and vegetables