Sous Vide Chicken Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Season the halved chicken with salt, pepper, minced garlic, and rosemary. Place in a sous vide bag with olive oil and lemon juice. Seal the bag using a vacuum sealer.

2. 2

   Sous Vide Cooking

   Preheat the sous vide water bath to 165°F (74°C). Submerge the sealed chicken in the water bath and cook for 1.5 to 2 hours.

3. 3

   Make the Mashed Potatoes

   While the chicken cooks, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter and milk, then mash until creamy. Season with salt to taste.

4. 4

   Prepare the Asparagus

   Steam or blanch the asparagus in boiling water for 3-5 minutes until bright green and tender. Drain and season with a pinch of salt.

5. 5

   Sear the Chicken

   Once the chicken is done sous vide, remove from the bag and pat dry. Heat a skillet over medium-high heat and sear the chicken skin-side down for 3-4 minutes until crispy.

6. 6

   Serve

   Plate the chicken with a drizzle of lemon jus, alongside the mashed potatoes and asparagus.