Sous Vide Chicken and Artichokes

Tonight my experiment was to make a simple chicken and artichoke meal sous vide – something with tender and juicy chicken and a delicious sauce. This dish does just that – flavorful sous vide chicken with a silky, savory, citrus tinged sauce. I like this type of dish in various other incarnations – chicken piccata, chicken marsala, etc. And I enjoy the subtle flavors added by the artichokes and sun dried tomatoes into this simple sherry and lemon sauce. I paired it with orzo and roasted Brussels sprouts, a delightful combination all around and the sides are just as simple to prepare as the main dish. Give it a try and enjoy this tasty chicken dish – easily prepared using your sous vide cooking device!

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Prep time: 15 mins

Cook time: 1 hour 15 mins

Total time: 1 hour 30 mins

Serves: 1

Ingredients

1 chicken breast, thinly sliced across the grain
1 jar of quartered marinated artichoke hearts (approximately 6.5 oz)
½ oz sun dried tomato, sliced into strips
1 tbsp capers
½ tsp garlic, minced
2 tbsp lemon juice
½ lemon, sliced thinly and halved
1 tbsp butter
1 tbsp flour
½ cup chicken stock
¼ cup dry sherry
salt and pepper to taste
2 tsp olive oil
Italian parsley for garnish

Instructions

Preheat the water bath to 150 degrees F.
In a medium bowl, add the chicken and sprinkle with salt and pepper, tossing to distribute.
Drizzle with olive oil and toss to distribute.
Layer the artichokes, chicken, lemon slices and sun dried tomato strips into a vacuum bag.
Vacuum seal the bag using the Moist setting.
Place the bag into the water bath for 1 to 2 hours.
When ready to complete the dish, heat a skillet over Medium/Medium-High heat.
Melt butter in the skillet, sprinkle flour over, and whisk to combine.
Cook the flour and butter mixture for 1 to 3 minutes to remove the raw flour taste.
Add the lemon juice, chicken stock, and sherry, stirring to combine.
Reduce heat to Medium/Medium-Low and cook for 1 to 2 minutes.
Remove the bag from the water bath and empty the contents into the pan.
Add the capers and gently stir to combine the bagged juices with the sauce.
Cook the sauce to thicken slightly before serving over pasta, rice, orzo, couscous, vegetable purees, etc.
Garnish with chopped Italian parsley, if desired.

Preheat the water bath to 150 degrees F. In a medium bowl, add the chicken and sprinkle with salt and pepper, tossing to distribute. Drizzle with olive oil and toss to distribute. Layer the artichokes, chicken, lemon slices and sun dried tomato strips into a vacuum bag. Vacuum seal the bag using the Moist setting.

Place the bag into the water bath for 1 to 2 hours. When ready to complete the dish, heat a skillet over Medium/Medium-High heat. Melt butter in the skillet and sprinkle flour over and whisk to combine. Cook the flour and butter mixture for 1 to 3 minutes to remove the raw flour taste. Add the lemon juice, chicken stock, and sherry, stirring to combine. Reduce heat to Medium/Medium-Low and cook for 1 to 2 minutes. Remove the bag from the water bath and empty the contents into the pan.

Add the capers and gently stir to combine the bagged juices with the sauce.

Cook the sauce to thicken slightly before serving over pasta, rice, orzo, couscous, vegetable puree, etc. Garnish with chopped Italian parsley, if desired.

Enjoy!

2 COMMENTS

erin | 30th Apr 18

This looks amazing! Are you able to freeze and cook with the sous vide from frozen at a later date?
- Kent | 30th Apr 18
  
  Thanks Erin! I don’t see any reason why you couldn’t freeze the pouch then cook it sous vide later. I would probably start the water bath 10 to 15 degrees F higher then set it to the cooking temperature when I place the frozen packet in. That way the frozen item will reduce the higher temperature water to close to the cooking temperature but not reduce it too far below the actual desired cooking temperature. If you give it a try, let me know how it works out!