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 GoodEater.org 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
About This Recipe
|This recipe appears in:||Equipment: We Test the $199 Sous-Vide Circulator From Anova The New $199 Sansaire Sous-Vide Circulator is the Solution We've Been Waiting For Sous-Vide 101: Low-Temperature Chicken|
- 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
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.
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.
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.
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.