Sous Vide Clementine and Fennel Chicken Breasts

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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 ...

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Recipe Temp 146 F / 63.3 C
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One of my favorite fall chicken dishes comes from the Jerusalem cookbook by Yotam Ottolenghi. It combines a whole chicken with sliced clementine oranges, fennel wedges, grainy mustard, and a generous pour of anisey Pernod. It is an easy recipe to adapt to a Sous Video precision cooker for delicious, flavorful results.
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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 1

      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 2

      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 3

      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 4

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

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146 F / 63.3 C Recipe Temp
Recipe Time
Prep Time