Last night’s dinner comes compliments of The Daring Gourmet where I tweaked her Slow Cooker Greek Chicken recipe by making it sous vide. Using her Greek Seasoning as the flavor driver, I figured making this dish sous vide would create a vibrant result. As suggested in the original recipe, I served this dish with rice, but not just any rice dish. I went fully international and paired this dish with a Caribbean rice – Puerto Rican Arroz con Gandules. Sounds crazy, huh?  I had a feeling the flavors would compliment each other rather than compete, which they did! So setup the water bath and get cooking – this tasty Greek inspired chicken dish is simple to prepare and uniquely flavorful to enjoy!

 

Heat the water bath to 146 degrees. In a small bowl, combine the sauce ingredients. Fold the mouth of the bag over by 1 to 1 1/2 inches to keep a clean seal area. Place the chicken breasts into the vacuum bag and add the sauce. Massage the sauce around the chicken to coat it evenly. Fold the mouth back over and vacuum seal.

TIP: For bags with liquids, place the bag lower than the vacuum seal and use the manual vacuum mode to draw the air out of the bag and not the liquid. Use the Moist seal setting to ensure a solid seal in case some liquid reaches the seal line.

Here is my set-up, I pull open a drawer and place a cutting board across it to give me a nice platform.

Here are the results when using my Vesta Vac ‘n Seal.

Place the bag into the water bath and cook for 1 1/2 to 4 hours. When ready to serve, remove the bag from the water bath, open and drain the liquid into a shallow pan.

Bag out of the bath, sauce into the sauce pan to reduce!

Add the zest, olives, and capers to the pan and cook the sauce over Medium-High heat to reduce by 1/2, stirring regularly, approximately 5 to 8 minutes. Serve the chicken breast with sauce over top, placing olives, zest and capers on top.

Enjoy!