Sous Vide Chicken Breast Recipe with Gnocchi
This sous vide chicken breast recipe by Russell Brown ensures tender, moist meat every time.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Vacuum bag
- Plastic wrap
- Chef's knife
- Airtight container
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
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