Sous Vide Garlic & Herb Chicken

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Y’all, this is my first attempt at using my Anova Sous Vide appliance.  I decided to start with a protein that might be a bit forgiving if I didn’t get it exactly right.  Well guess what?  I had nothing to worry about.  Cooking sous vide is nothing like traditional cooking methods.  As long as you set the temperature and time correctly, you can’t over cook your food.

So I decided to begin with a flavorful garlic and herb chicken.  I even threw in a bit of fresh herbs directly from the garden.  But this isn’t about the ingredients as much as it is about the process this time.  So let’s begin.

Ingredients:

• 2 large chicken breasts
• Salt and freshly ground black pepper
• 3 tsp chopped fresh rosemary leaves, divided
• 2 tsp chopped fresh thyme leaves, divided
• 2 Tbsp butter
• 2 Tbsp olive oil
• 1 Tbsp garlic powder
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup chicken stock
• 1/4 cup heavy cream

Process

1. Fill large container capable of holding enough water to completely cover your bagged chicken breasts.  I used a large stock pot this time.
2. Attach and set your sous vide device to 146.5°F and allow to heat to temperature.
3. While your water bath is heating clean any fat from your chicken breasts.
4. Combine in small bowl salt, pepper, 1 teaspoon rosemary, 1 teaspoon thyme and garlic powder.
5. Sprinkle mixture over both sides of the chicken breasts.
6. Place chicken breasts in zip top bag .  I also added a sprig of fresh rosemary and a sprig of oregano.
7. Partially seal the zip top bag and then slowly immerse in water bath to push all the air out.  Finish sealing the zip top once are is removed.
8. Remove from water bath and set aside until it comes to temperature.
9. Once the water reaches 146.5° slide the bagged chicken back into the water bath and attach with clips to the side of the vessel.  Make sure that it is placed so water can completely circulate around it.
10. Set timer for 1.5 hours, up to 2 hours.
11. Once chicken has cooked for desired length of time, remove from water bath.  Open bag and place chicken on plate and pat dry of any moisture.

Finishing

1. Add olive oil to skillet and heat on high.
2. Once oil just starts to shimmer and smoke, add the chicken.  Cook for about 1 minute on each side.  You are only browning the chicken.
3. Remove from pan and place back on plate.
4. Add the remaining herbs and butter to the pan and reduce to medium-high and cook till butter is melted.
5. Add wine and reduce by half.
6. Add chicken stock, heavy cream and minced garlic.  Cook over medium heat to thicken.  4-5 minutes.
7. Add chicken back to pan, spoon sauce over chicken.  Remove from heat and serve.