Sous Vide Clementine and Fennel Chicken Breasts

Ingredients for 2

• 1 1/2 tablespoons freshly squeezed orange juice

• 1 1/2 tablespoons freshly squeezed lemon juice

• 1 1/2 tablespoons light brown sugar

• 1 tablespoon Pernod

• 1 tablespoon extra virgin olive oil

• 1 tablespoon whole grain mustard

• 1 teaspoon fennel seeds

• 1 teaspoon kosher salt

• 3/4 teaspoon freshly ground black pepper

• 2 bone-in, skin-on chicken breasts

• 1 medium fennel bulb, trimmed and thinly sliced, fronds reserved for serving

• 2 clementines, unpeeled and sliced horizontally into 1/4-inch thick slices

• Chopped parsley, for serving

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 146ºF (63.3ºC).

• Step 2

  Combine orange juice, lemon juice, brown sugar, Pernod, olive oil, mustard, fennel seeds, salt, and pepper in a small bowl. Mix well.

• Step 3

  Place chicken breasts, sliced fennel, and sliced clementines in a large zipper lock or vacuum seal bag. Pour orange juice mixture over chicken and vegetables. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

• Step 4

  Place the bag in the water bath and set the timer for 2 1/2 hours. If using the immersion technique to seal the bag, you may need to weigh down the bag to keep it submerged.

• Step 5

  About 5 minutes before the chicken is finished, heat broiler to high. Line a broiler-safe baking sheet with aluminum foil.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Place the chicken and vegetables on prepared baking sheet. Reserve the juices accumulated in the bag.

• Step 1

  Broil chicken and vegetables until chicken skin is well browned and vegetables are slightly charred, 3 to 6 minutes. You may need to remove the chicken and continue to broil the vegetables if they need more time.

• Step 2

  Meanwhile, transfer juices in bag to a small saucepan. Bring to a simmer and cook until mixture has reduced by one-third, 5 to 10 minutes.

• Step 3

  Place chicken and vegetables on a serving platter. Drizzle with sauce and sprinkle with fennel fronds and parsley. Serve.

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