Sous Vide Chicken Gremolata

We finally broke down and added a Joule Sous Vide immersion circulator to our kitchen equipment. Penny did the reading and checked in with some of her more modernist cooking connections to be sure this one was the right one for a beginner at the method. 

You can see the juice seeping from this boneless chicken breast that was vacuum sealed and cooked for 55 minutes in a 149-degree water bath. 

Gremolata Flavor Component

Penny made a batch of gremolata by chopping together lemon zest, garlic, and parsley until finely minced. (If you would like a real recipe, try this one from Epicurious.)  

The chicken breasts were patted dry, rubbed with olive oil, seasoned with salt and pepper, then sprinkled with the gremolata and vacuum sealed. After their bags had spent the prescribed time in the sous vide bath, the breasts were patted dry again and quickly seared in a blazing hot cast iron skillet to add some color and caramelized flavor. 

Since the garlic was still in an almost raw state after the low-temperature cooking, it didn't burn during the very quick searing process. 

Simple chicken breasts were the first thing we tried after our new Joule arrived. They just had olive oil, salt and pepper. We seared one to have for supper and used the unseared, white meat for a great, moist chicken salad the next day.

With simple cooking methods, you want to showcase the product, so for the first batch Penny bought Bell & Evens chicken. We both agreed it was one of the best "poached style" chicken breasts we had ever made. The batch shown above was made with Halal chicken. 

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Words: Penny & Ed Cherubino
Photos: ©2016 Penny & Ed Cherubino 

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