Sous Vide Clementine and Fennel Chicken Breasts

Name: Sous Vide Clementine and Fennel Chicken Breasts
Total time: 150 min
Ingredients: 1 1/2 tablespoons freshly squeezed orange juice; 1 1/2 tablespoons freshly squeezed lemon juice; 1 1/2 tablespoons light brown sugar; 1 tablespoon Pernod; 1 tablespoon extra virgin olive oil; 1 tablespoon whole grain mustard; 1 teaspoon fennel seeds; 1 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper; 2 bone-in, skin-on chicken breasts; 1 medium fennel bulb, trimmed and thinly sliced, fronds reserved for serving; 2 clementines, unpeeled and sliced horizontally into 1/4-inch thick slices; Chopped parsley, for serving

recipes.anovaculinary.com

One of my favorite fall chicken dishes comes from the Jerusalem cookbook by Yotam Ottolenghi. It combines a whole chicken with sliced clementine oranges, fennel wedges, grainy mustard, and a generous...

Keywords

Sous vide
Sousvide
water bath
immersion circulator

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