Sous-Vide Chicken with Sun-Dried Tomato Vinaigrette

About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, KA Cuisine, and co-writes the blog about sustainable food enjoyment. Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments.

The science behind sous-vide is fascinating. Check it out here.

Sous-Vide Chicken with Sun-Dried Tomato Vinaigrette


  • 4 bone-in, skin-on chicken breasts, 6 to 8 ounces each
  • Kosher salt and freshly cracked black pepper
  • 1 poblano pepper
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped into 1/4-inch pieces, 2 tablespoons of oil reserved
  • 1 teaspoon honey
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon hot sauce (optional)
  • 2 teaspoons fresh lemon juice from 1 lemon
  • 1 tablespoon minced fresh mint leaves
  • 1 medium shallot, finely minced (about 1 medium)
  • 1 tablespoon canola or vegetable oil


  1. 1

    Season chicken generously with salt and pepper. Place chicken in zipper-lock bags or vacuum bags. Remove air from zipper-lock bags by closing the bags, leaving the last inch of the top un-sealed. Slowly lower into a pot of water, sealing the bag completely just before it fully submerges. If using a vacuum bag, seal according to manufacturer instructions.

  2. 2

    If Cooking in a Sous-Vide Precision Cooker: Preheat a sous-vide cooker to 145°F. Add chicken and cook for at least 1 hour and up to 4.

  3. 3

    Meanwhile, make the vinaigrette. Set burner to high heat and place poblano pepper directly on flame. Cook until completely blackened, turning as needed with tongs, about 5 minutes total. Place in covered container or paper bag until skin is loosened, about 3 minutes. Carefully peel skin under cool running water. Remove stem, ribs, and seeds if desired (see note). Cut into 1/4-inch dice and combine with sun-dried tomatoes and their oil, honey, soy sauce, hot sauce, lemon juice, mint leaves, and shallot. Whisk to combine.

  4. 4

    When ready to eat, remove chicken from bag and carefully pat dry on paper towels. Add oil to heavy-bottomed non-stick or cast iron skillet large enough to hold chicken comfortably in single layer. Heat over medium-high heat until oil shimmers. Carefully add chicken to hot oil skin-side down and cook until brown and crisp, about two minutes. Transfer to large plate, top with vinaigrette, and serve.


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