As the weather warms up, and the sun shines longer, our taste buds start craving foods inspired by the outdoors. This Sous Vide Chicken Recipe from Serious Eats is a perfect recipe to ring in the change in seasons with your SousVide Supreme! See Recipe on Serious Eats
- 4 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
- Preheat water oven to 140°F.
- Season chicken generously with salt and pepper. Place in sous vide cooking pouches and seal.
- Cook in water oven for at least 1 hour 35 minutes and up to 10 hours. Meanwhile, make the vinaigrette.
- While chicken is cooking, 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 poblano pepper 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, 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.
- Remove chicken from bag and pat dry on paper towels.
- Carefully add chicken to hot oil skin-side down and cook until brown and crisp, about 2 minutes.
- Transfer to large plate, top with vinaigrette, and serve.