Sous vide chicken breasts, orange chickpeas and fennel - Oh My Chef

Ingredients

• 2 chicken breasts
• 100 g dried chickpeas (soaked in water for at least 2 hours or overnight)
• ½ fennel
• ½ onion
• 2 cloves of garlic
• skin of one orange
• 200 ml orange juice
• 20 ml red wine vinegar
• 1 tsp cumin
• 500 ml chicken stock
• 50 g butter
• 20 ml olive oil
• lemon salt
• pepper