top of page
Chicken
-
Preheat oven to 200c
-
Remove chicken from vacuum seal bag and
pat dry. -
The chicken has been cooked Sous-Vide
-
Heat pan with oil until smoking
-
Add chicken skin side down (it will spit a little so be careful)
-
Turn heat to medium and brown chicken, carefully rotating it every few minutes to avoid burning
-
Remove chicken from pan and place in hot oven to continue cooking for 10 minutes, then take out to rest
-
Add caponata to a small saucepan to heat, check seasoning if needed
-
Add jus to a separate saucepan and heat, don’t reduce
-
To finish, plate the caponata, add chicken on top, and pour over jus.
This meal can be frozen.
Freeze immediately, consume within 3 weeks.
bottom of page