Sous Vide Chicken with Sun Dried Tomato Vinaigrette

By Dottiejk

Ingredients

• 4 chicken breast
• kosher salt
• pepper
• 1 poblano pepper
• 1/2 cup oil-packed sun-dried tomatoes; drained and chopped 1/4
• 2 tablespoon oil, reserved
• 1 teaspoon honey
• 1/2 teaspoon soy sauce
• 1/2 teaspoon hot sauce (optional)
• 2 teaspoon fresh lemon juice
• 1 medium shallot; finely minced
• 1 tablespoon canola or vegetable oil

Preparation

Step 1

Preheat oven to 140°F.

Season chicken generously with salt and pepper. Place in bags and seal.

Cook for at least 1 hour 35 minutes and up to 10 hours. Meanwhile, make the
vanaigrette.

While chicken is cooking, 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. (Can do under broiler).

Carefully peel skin under cool running water. Remove stem, ribs and seeds
if desired. Cut into 1/4 inch dice and combine with sun-dried tomatoes and
their oil, honey, soy sauce, hot sauce, lemon juice and shallot. Whisk to
combine.

When ready to eat, add oil to pan. Heat over medium-high heat until oil
shimmers.

Remove chicken from bag and pat dry on paper towels.

Carefully add chicken to hot oil and cook until brown and crisp, about 2
minutes.

Transfer to large plate, top with vinaigrette and serve.