Your First Sous Vide Recipe

Ingredients

Chicken Breast
Extra virgin olive oil

Recipe

Heat a water bath to 65˚C. (I use the Sansaire immersion circulator, but I know a lot of folks who use and love the Anova.)

Put the chicken breast into a Ziploc freezer bag with a few glugs of olive oil. The amount doesn’t matter; you’re just lubing the chicken so it doesn’t stick to the bag.

Cook sous vide for 75 minutes.

If you’re going to eat it immediately, remove the bag from the water, remove the chicken from the bag, pat it dry, then sear in a pan over medium heat for 30 seconds per side. Serve immediately.

If you’re saving it for later, chill the chicken—still in the bag—in an ice bath, and then refrigerate.

See How To Do It!

Note: In the video I cook the chicken at 63˚C, but I’ve since changed my preference to 65˚C.