1. Preheat oven to 200c

2. Remove chicken from vacuum seal bag and
   pat dry. 

3. The chicken has been cooked Sous-Vide 

4. Heat pan with oil until smoking 

5. Add chicken skin side down (it will spit a little so be careful)

6. Turn heat to medium and brown chicken, carefully rotating it every few minutes to avoid burning

7. Remove chicken from pan and place in hot oven to continue cooking for 10 minutes, then take out to rest

8. Add caponata to a small saucepan to heat, check seasoning if needed

9. Add jus to a separate saucepan and heat, don’t reduce

10. To finish, plate the caponata, add chicken on top, and pour over jus. 

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This meal can be frozen.
Freeze immediately, consume within 3 weeks.