salt, divided
1 ⁄ 2 teaspoon freshly ground black pepper
4 (4-ounce) boneless, skinless chicken breasts
2 tablespoons olive oil
1 medium yellow onion, diced
1 medium red bell pepper, cored and diced
3 cloves garlic, minced
4 cups marinara sauce
1 cup pitted green olives
1 tablespoon granulated sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 1 ⁄ 2 –2 pounds dry pasta (penne, rotini, spaghetti, etc.)
Grated Parmesan cheese (optional)
Sprinkle 1 teaspoon of the salt and pepper on the chicken breasts. Place the chicken breasts in a food-safe bag and vacuum seal it. Make sure the chicken is lined up side by side and not stacked or piled. Use multiple bags if necessary.
Fill the water bath with water. Set your sous vide machine temperature to 146°F.
Place the chicken in the water bath and cook sous vide for 1 1 ⁄ 2 –4 hours.
In a large skillet, heat the oil over medium heat. Add the onion, pepper, and garlic and sauté until tender, about 4–6 minutes. Add the marinara sauce, green olives, sugar, basil, oregano, and salt. Bring to a boil and then lower the heat. Let the sauce simmer for about 45 minutes.
Cook the pasta according to the directions on the package. Drain.
Take the chicken out of the water bath and cut into 1 ⁄ 4 "-thick slices.
To serve, spoon some of the cacciatore sauce over a bed of cooked pasta. Place some sliced chicken on top of the sauce, and spoon a little more sauce over the chicken. If desired, sprinkle some Parmesan cheese on top.
Barbecue Chicken on a Bun
There is no need for a grill to make an awesome chicken sandwich and this sous vide version is tender and coated with plenty of barbecue sauce.
Ingredients
Serves 4
4 (4-ounce) boneless, skinless chicken breasts
1 1 ⁄ 2 cups barbecue sauce, divided
4 crusty kaiser rolls, cut in half
4 slices cheese (Cheddar, Swiss, mozzarella, etc.)
1 large tomato, sliced
1 large red onion, sliced
4–8 large lettuce leaves
Carefully slice the chicken breast in half horizontally so that it is 2 flat pieces of chicken. Do this with the remaining chicken breasts. In a medium bowl, toss the sliced chicken breasts in 1 cup of the barbecue sauce.
Place the barbecue-coated chicken breast slices in a food-safe bag and vacuum seal it. If necessary, use a spatula to scrape all the sauce out of the bowl and into the bag. Make sure the chicken slices are lined up side by side and not stacked or piled. Use multiple bags if necessary.
Fill the water bath with water. Set your sous vide machine temperature to 146°F.
Place the chicken in the water bath and cook sous vide for 1–2 hours.
Take the chicken out of the water bath.
Assemble the sandwiches by placing 2 slices of the cooked chicken breast on each bun. Spread a little bit of the remaining 1 ⁄ 2 cup barbecue sauce on the chicken of each of the 4 sandwiches. Top each with a slice of cheese, tomato, onion, and 1–2 leaves of lettuce.
Crispy Hoisin-Glazed Chicken Drumsticks
This Asian glaze is sweet and sticky with a hint of spice. The toasted sesame seeds stick to the sauce and add a nice flavor to the chicken.
Ingredients
Serves 4–6
6 tablespoons hoisin sauce, divided
5 tablespoons soy sauce, divided
1 ⁄ 4 cup rice vinegar, divided
2 tablespoons sesame oil, divided
12 chicken drumsticks
2 tablespoons honey
1 teaspoon sriracha sauce
Vegetable oil, as needed
2 tablespoons toasted sesame seeds
Twice Cooked
The combination of sous vide and a deep fryer can ensure that the chicken drumstick is juicy and perfectly cooked while the skin it crispy and delicious! This method is also used to create some of the best chicken wings around.
In a large bowl, whisk together 3 tablespoons hoisin sauce, 3 tablespoons soy sauce, 2 tablespoons vinegar, and 1 tablespoon sesame oil. Toss the drumsticks in the marinade mixture.
Place the coated chicken drumsticks and the marinade in a food-safe bag and vacuum seal it. Make sure the chicken is lined up side by side and not stacked or piled. Use multiple
1 ⁄ 2 teaspoon freshly ground black pepper
4 (4-ounce) boneless, skinless chicken breasts
2 tablespoons olive oil
1 medium yellow onion, diced
1 medium red bell pepper, cored and diced
3 cloves garlic, minced
4 cups marinara sauce
1 cup pitted green olives
1 tablespoon granulated sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 1 ⁄ 2 –2 pounds dry pasta (penne, rotini, spaghetti, etc.)
Grated Parmesan cheese (optional)
Sprinkle 1 teaspoon of the salt and pepper on the chicken breasts. Place the chicken breasts in a food-safe bag and vacuum seal it. Make sure the chicken is lined up side by side and not stacked or piled. Use multiple bags if necessary.
Fill the water bath with water. Set your sous vide machine temperature to 146°F.
Place the chicken in the water bath and cook sous vide for 1 1 ⁄ 2 –4 hours.
In a large skillet, heat the oil over medium heat. Add the onion, pepper, and garlic and sauté until tender, about 4–6 minutes. Add the marinara sauce, green olives, sugar, basil, oregano, and salt. Bring to a boil and then lower the heat. Let the sauce simmer for about 45 minutes.
Cook the pasta according to the directions on the package. Drain.
Take the chicken out of the water bath and cut into 1 ⁄ 4 "-thick slices.
To serve, spoon some of the cacciatore sauce over a bed of cooked pasta. Place some sliced chicken on top of the sauce, and spoon a little more sauce over the chicken. If desired, sprinkle some Parmesan cheese on top.
Barbecue Chicken on a Bun
There is no need for a grill to make an awesome chicken sandwich and this sous vide version is tender and coated with plenty of barbecue sauce.
Ingredients
Serves 4
4 (4-ounce) boneless, skinless chicken breasts
1 1 ⁄ 2 cups barbecue sauce, divided
4 crusty kaiser rolls, cut in half
4 slices cheese (Cheddar, Swiss, mozzarella, etc.)
1 large tomato, sliced
1 large red onion, sliced
4–8 large lettuce leaves
Carefully slice the chicken breast in half horizontally so that it is 2 flat pieces of chicken. Do this with the remaining chicken breasts. In a medium bowl, toss the sliced chicken breasts in 1 cup of the barbecue sauce.
Place the barbecue-coated chicken breast slices in a food-safe bag and vacuum seal it. If necessary, use a spatula to scrape all the sauce out of the bowl and into the bag. Make sure the chicken slices are lined up side by side and not stacked or piled. Use multiple bags if necessary.
Fill the water bath with water. Set your sous vide machine temperature to 146°F.
Place the chicken in the water bath and cook sous vide for 1–2 hours.
Take the chicken out of the water bath.
Assemble the sandwiches by placing 2 slices of the cooked chicken breast on each bun. Spread a little bit of the remaining 1 ⁄ 2 cup barbecue sauce on the chicken of each of the 4 sandwiches. Top each with a slice of cheese, tomato, onion, and 1–2 leaves of lettuce.
Crispy Hoisin-Glazed Chicken Drumsticks
This Asian glaze is sweet and sticky with a hint of spice. The toasted sesame seeds stick to the sauce and add a nice flavor to the chicken.
Ingredients
Serves 4–6
6 tablespoons hoisin sauce, divided
5 tablespoons soy sauce, divided
1 ⁄ 4 cup rice vinegar, divided
2 tablespoons sesame oil, divided
12 chicken drumsticks
2 tablespoons honey
1 teaspoon sriracha sauce
Vegetable oil, as needed
2 tablespoons toasted sesame seeds
Twice Cooked
The combination of sous vide and a deep fryer can ensure that the chicken drumstick is juicy and perfectly cooked while the skin it crispy and delicious! This method is also used to create some of the best chicken wings around.
In a large bowl, whisk together 3 tablespoons hoisin sauce, 3 tablespoons soy sauce, 2 tablespoons vinegar, and 1 tablespoon sesame oil. Toss the drumsticks in the marinade mixture.
Place the coated chicken drumsticks and the marinade in a food-safe bag and vacuum seal it. Make sure the chicken is lined up side by side and not stacked or piled. Use multiple
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