Pollo Toscano Recipe
sous vide chicken breast, honey roasted carrots
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Ingredients
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Pollo Toscano
Method
Preparation
- 1
Prepare the Sous Vide Chicken
Season the chicken breasts with salt, black pepper, and thyme. Place each breast in a separate sous vide bag, add a drizzle of olive oil, and a crushed garlic clove. Seal the bags using a vacuum sealer.
- 2
Sous Vide Cooking
Preheat the sous vide water bath to 140°F (60°C). Submerge the sealed chicken bags in the water bath and cook for 1.5 to 2 hours.
- 3
Prepare the Honey Roasted Carrots
While the chicken is cooking, preheat the oven to 400°F (200°C). Peel and cut the carrots into sticks. In a mixing bowl, toss the carrot sticks with olive oil, honey, salt, and black pepper until well coated.
- 4
Roast the Carrots
Spread the carrots on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until tender and caramelized, stirring halfway through.
- 5
Finish the Chicken
Once the chicken has finished cooking, remove it from the sous vide bags and pat dry. Heat a skillet over medium-high heat and add a little olive oil. Sear the chicken breasts for 1-2 minutes on each side until golden brown.
- 6
Serve
Plate the sous vide chicken breasts alongside the honey roasted carrots. Squeeze fresh lemon juice over the top and garnish with lemon zest and extra thyme if desired.