Sous-Vide Chicken with Sun-Dried Tomato Vinaigrette

Sous-Vide Chicken with Sun-Dried Tomato Vinaigrette
Sous-Vide Chicken with Sun-Dried Tomato Vinaigrette
Ingredients
  • 4each chicken breastskin-on, 6-8 ounces each
  • a/n coarse salt
  • a/n black pepper
  • 1each poblano pepper
  • 1/2cup sun-dried tomatoesoil-packed, drained and chopped into 1/4-inch pieces, 2 tablespoons of oil reserved
  • 1teaspoon honey
  • 1/2teaspoon soy sauce
  • 1/2teaspoon hot sauce
  • 2teaspoons lemon juice
  • 1tablespoon mint leavesminced
  • 1medium shallotsfinely minced
  • 1tablespoon vegetable oil
Yield:
Instructions
  1. Preheat water bath to 140°F. Season chicken generously with salt and pepper. Place in vacuum-sealed bags Cook in water bath for at least 1 hour 35 minutes and up to 10 hours.
  2. Meanwhile, make the vinaigrette. Set burner to high heat and place poblano pepper directly on flame. Cook until completely blackened, turning as needed with tongs, about 5 minutes total. Place in covered container or paper bag until skin is loosened, about 3 minutes. Carefully peel skin under cool running water. Remove stem, ribs, and seeds. Cut into 1/4-inch dice and combine with sun-dried tomatoes and their oil, honey, soy sauce, hot sauce, lemon juice, mint leaves, and shallot. Whisk to combine.
  3. When ready to eat, add oil to heavy-bottomed non-stick or cast iron skillet large enough to hold chicken comfortably in single layer. Heat over medium-high heat until oil shimmers. Meanwhile, remove chicken from bag and carefully pat dry on paper towels. Carefully add chicken to hot oil skin-side down and cook until brown and crisp, about two minutes. Transfer to large plate, top with vinaigrette, and serve.