Sous Vide Gourmet Chicken

Recipe of Sous Vide Gourmet Chicken

Pro-level cooking techniques made simple.

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Step 1

Set the Anova Sous Vide Precision Cooker to 150ºF (65.5ºC).
Step 2

Season the chicken with salt, pepper, and herbs de Provence. Place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 2 hours.
Step 3

Season the asparagus with salt and pepper and place in a separate zipper lock or vacuum seal bag. Add 1 tablespoon butter. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

Finishing Steps
Step 0

When the timer goes off, remove the bag from the water bath. Turn up temperature to 183ºF (84ºC). (Add boiling water to the water bath to heat rapidly.) Add the bag with the asparagus and set the timer for 15 minutes.
Step 1

Meanwhile, remove the chicken from its bag. Pat dry with paper towels.
Step 2

Melt the remaining tablespoon butter in a large skillet over medium-high heat. When the butter stops foaming, add the chicken, skin side down, and sear until well-browned on both sides, about 3 minutes total. Remove from heat and let rest until asparagus is finished.
Step 3

When the timer goes off, remove the bag from the water bath. Remove the asparagus from the bag and divide between 2 serving plates.
Step 4

Slice the chicken into medallions and serve with the asparagus and mashed potatoes.