Ingredients

  • 4 bone-in, skin-on chicken breasts
  • 24 new (red) potatoes, rinsed and dried
  • 4 lemons
    • 1 quartered to go in with the chicken
    • 1 to be zested then juiced for the broth
    • 1 to be juiced for the broth
    • 1 to be sliced into thin rounds for garnish
  • Olive oil
    • 2 tablespoons for the chicken
    • 2 tablespoons for the potatoes
    • 1/4 cup for the broth
  • 3 tablespoons unsalted butter
  • 1 cup chicken stock
  • 2 tablespoons grated Romano or Parmesan cheese
  • 4 garlic cloves, finely chopped
  • 1 tablespoon chopped parsley, for garnish
  • Dry oregano
    • 1 teaspoon for the chicken
    • 1 teaspoon for the broth
  • 3 sprigs thyme
  • Salt and pepper

Instructions

Whisk together the broth — zest of 1 lemon, juice of 2 lemons, 1/4 cup olive oil, chicken stock, grated cheese, 2 cloves chopped garlic, and 1 teaspoon oregano. Rub the chicken with 2 tablespoons of olive oil, then sprinkle both sides generously with salt and pepper and 1 teaspoon oregano. Place chicken, broth and quartered lemon in sous-vide circulator at 142 degrees fahrenheit for 2 hours.

Cut potatoes in half. Place face-down in a single layer in a large skillet. Add 2 cups of water, 3 sprigs thyme, 2 whole cloves garlic, 3 tablespoons unsalted butter. Heat over medium high until it simmers, then reduce to medium and cover for 15 minutes. Remove garlic and thyme. Turn heat up to medium high 15-20 minutes until butter begins to sizzle. Allow to cook for an additional 4-6 minutes. Mince garlic, add 1 tsp lemon juice and 1/4 tsp black pepper. Turn heat off potatoes. Add garlic mixture to potatoes.

Heat 2 tablespoons of olive oil over medium-high in a stainless steel skillet until it just begins to smoke. Place chicken skin side down and sear until nicely browned.

For each person, place 4 potato halves and a chicken breast into a bowl, then spoon or pour in the sauce from the chicken pan.

Garnish with chopped parsley and thin slices of lemon.

Source

Adapted from: