Sous Vide Chicken Breast Recipe with Gnocchi - Great British Chefs

Ingredients

• 6 chicken breasts, skin-on
• 6 slices of garlic
• 7 sprigs of thyme
• 10g of butter, plus extra to finish cooking the chicken
• 600g of Maris Piper potatoes
• 100g of pasta flour
• 50g of semolina, fine
• 10g of flaky sea salt, finely ground
• 20g of egg yolk
• 3 courgettes
• olive oil
• chilli, chopped
• garlic, chopped
• sea salt
• black pepper
• 1 banana shallot, sliced
• 1 garlic clove, sliced
• 150ml of Noilly Prat vermouth
• 75g of passata
• 6 Queen olives, 3 crushed, 3 diced
• 1l brown chicken stock
• 2 tomatoes
• 1 handful of flat-leaf parsley, chopped
• cornflour, to thicken