The Everything Guide to Cooking Sous Vide by Cylka Steve

Author:Cylka, Steve
Language: eng
Format: epub
Publisher: F+W Media
Published: 2015-05-07T16:00:00+00:00

Chicken Cacciatore

This hearty tomato-based chicken recipe is a classic hunter-style Italian dish and is great served on a bed of fresh pasta.

Ingredients

Serves 4–6

2 teaspoons sea 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

11⁄2–2 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 11⁄2–4 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.

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