Sous Vide Chicken and Asparagus with Brown Butter

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Keyword: asparagus, chicken, sous vide
Servings: 4
Author: Sarah DiPeppe

Equipment

  • Small saucepan
  • Large skillet
  • Sous Vide Immersion Circulator
  • Cooking Container

Ingredients

Brown Butter

  • 1 cup unsalted butter 2
  • 2 tbsp fresh thyme leaves
  • 2 tbsp fresh rosemary
  • 2 tbsp fresh sage leaves chopped
  • 4 cloves garlic minced

Chicken

  • 4 skin-on chicken breast halves deboned
  • 2 tbsp Kosher salt
  • 1 tbsp sugar
  • 1 tbsp vegetable oil

Asparagus

  • 1 lb asparagus trimmed
  • 1 tbsp olive oil
  • 1/4 tsp Kosher salt

Instructions

  • Select sous vide mode and set the temperature to 145°F and time for 1 hour.
  • Prepare the brown butter. In a small saucepan over medium, heat butter and cook until lightly browned - 3 to 4 minutes.
  • Add the herbs and garlic, reduce heat to low and cook for an additional 2 minutes. Strain about 4 tablespoons of the butter into a small bowl and reserve. Strain the remainder into a separate container to reserve for serving.
  • Prepare the chicken. In a small bowl, combine kosher salt and sugar. Season chicken breasts generously with the salt mixture.
  • Using the reserved 4 tablespoons of brown butter, brush each chicken breast with about 1 tablespoon of butter. Place each chicken breast in a sous vide-safe bag. Vacuum tightly and seal.
  • Prepare the asparagus. Place all of the asparagus, olive oil and salt to a sous vide-safe bag. Vacuum tightly and seal.
  • When the water reaches set temperature, add chicken and asparagus to the water bath and press start.
  • When the cooking time has ended, remove bags from water bath and open.
  • Pat the chicken breasts dry with paper towels
  • In a large skillet over medium-high, heat vegetable oil. When oil begins to shimmer, add chicken to pan skin-side down. Sear chicken until skin is crispy and browned. Turn chicken and sear the other side until browned. If desired, slice chicken before plating.
  • To serve, warm the reserved brown butter. Place asparagus on plates and top with chicken. Drizzle with brown butter.