Sous Vide Clementine and Fennel Chicken Breasts
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
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
Set the Anova Sous Vide Precision Cooker to 146ºF (63.3ºC).
Combine orange juice, lemon juice, brown sugar, Pernod, olive oil, mustard, fennel seeds, salt, and pepper in a small bowl. Mix well.
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.
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.
About 5 minutes before the chicken is finished, heat broiler to high. Line a broiler-safe baking sheet with aluminum foil.
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.
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.
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.
Place chicken and vegetables on a serving platter. Drizzle with sauce and sprinkle with fennel fronds and parsley. Serve.