Sous Vide Greek Chicken
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 2 chicken breasts, boneless and skinless
  • ½ cup sliced Kalamata olives
  • 1½ tbsp capers
  • zest of a lemon
For the sauce:
  • 2 tbsp chicken broth
  • 1½ tbsp Greek Seasoning
  • 1½ tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • ½ tbsp red wine vinegar
  • 1 small clove garlic, minced
  • 1½ tsp preserved lemon, chopped
Instructions
  1. Heat the water bath to 146 degrees.
  2. In a small bowl, combine the sauce ingredients.
  3. Fold the mouth of the bag over by 1 to 1½ inches to keep a clean seal area.
  4. Place the chicken breasts into the vacuum bag and add the sauce.
  5. Massage the sauce around the chicken to coat it evenly.
  6. Fold the mouth back over and vacuum seal.
  7. Place the bag into the water bath and cook for 1½ to 4 hours.
  8. When ready to serve, remove the bag from the water bath, open and drain the liquid into a shallow pan.
  9. Add the zest, olives, and capers to the pan and cook the sauce over Medium-High heat to reduce by ½, stirring regularly, approximately 5 to 8 minutes.
  10. Serve the chicken breast with sauce over top, placing olives, zest and capers on top.
Notes
This recipe is based on The Daring Gourmet's slow cooker recipe.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2020/04/12/sous-vide-greek-chicken/