Directions
For the Chicken:
- Season chicken with salt and pepper and spread a generous amount of truffle butter underneath the skin.
- Place the chicken in a sous vide pouch, being careful that the breasts are not touching, and vacuum seal.
- Cook the chicken in a water bath at 165°F (74°C) for 60 minutes. Remove the pouches from the circulator and place it in an ice bath until ready to serve.
- To finish the breasts before serving, heat 1/8 C of grapeseed oil in a skillet. Cut open the sous vide pouches, and dab the breasts dry with a paper towel.
- Add olive oil to a hot pan to coat and sear the breasts, skin side down, until golden brown, about 2-4 minutes.
- Add the rosemary and thyme sprigs, the bay leaves, and 1/8 C of butter and swirl around in the pan. Flip the breasts over and, using a spoon, baste the chicken with the herbed brown butter.
- Transfer the pan to a 425° oven for 4 to 6 minutes. Remove and allow to rest for at least 8 minutes.
- If desired, place extra chicken skin on a lightly oiled baking sheet and crisp in a 350° oven until golden brown and crisp. Drain on paper towels and reserve for garnish.
For the Vegetables of the Season:
- To ensure that turnips cook evenly, cut them to be the same size—into wedges or leave whole, depending on size.
- Add the turnips to a sous vide pouch with sliced kombu, butter, and salt; seal.
- In a separate pouch, add the asparagus and season with olive oil and salt. Vacuum seal, ensuring that the asparagus is one layer, flat in the pouch.
- In a third, separate pouch, seal the pearl onions with bay leaves, duck fat, and salt.
- Heat the water bath to 190°F (88°C). Add the turnips and pearl onion pouches and cook for 10-12 minutes, adding the asparagus pouch about halfway through.
- Remove the turnips and onions from their pouches and combine, draining them of most of their juices but keeping the kombu.
- Add olive oil to a hot pan to coat and add the turnips and pearl onions. Caramelize, moving and turning the vegetables just occasionally to allow them to brown.
To Serve:
Sear the gnocchi in butter until golden. Slice the chicken breast. Serve with a potato purée, the vegetables, prepared jus, and the crispy chicken skin garnish, if desired.
Developed by Chef Jeremy Ford exclusively for Sous-Vide magazine.