Brad Kilgore’s Citrus Confit Chicken & Hollandaisewith Japanese Sweet Potato and Asparagus


Prepare this simple sous vide dish by Chef Brad Kilgore for a comforting home meal.


Chicken Breast

6-oz. chicken breast, skin on
Maldon sea salt, to taste
1 lime
1 lemon
1 orange
1/4 garlic clove, thinly sliced
1/4 shallot, thinly sliced
1 sprig rosemary
Fresh dill and celery leaves, to garnish


4 egg yolks
1/2 lb. unsalted butter
1 tarragon sprig
60 g water
40 g red wine vinegar
Dried tarragon
6 g sea salt

Sweet Potatoes

1 small sweet potato (preferably Japanese), boiled


2 large green asparagus shoots, raw



  • Sous vide circulator
  • Container for water bath
  • Sous vide pouches
  • Vacuum sealer
  • Microplane grater
  • Blender
  • Fine mesh strainer


Prepping time: 10 minutes / Cooking time: 1 hour / Sous vide cooking time: 1 hour




For the Chicken Breast:

  1. Preheat water bath to 145.4°F (63°C).
  2. Season chicken breast with salt, to taste.
  3. With a microplane grater, zest lime, lemon, and orange over chicken, tapping lightly on the grater to release the citrus oils.
  4. Place sliced garlic and shallots on chicken. Top chicken breast with rosemary sprig.
  5. Place chicken in sous vide pouch, add oil, and vacuum-seal.
  6. Cook chicken in water bath for 30 minutes.
  7. When done cooking, remove chicken from water bath and sous vide pouch.
  8. Heat oil in sauté pan on medium-high heat. Place chicken breast in pan and cook until golden brown, applying gentle pressure with a spoon. Flip and then remove from pan.

For the Hollandaise:

  1. Preheat water bath to 167°F (75°C).
  2. Add all ingredients to a sous vide pouch and vacuum-seal.
  3. Cook in water bath for 30 minutes.
  4. Remove pouch from water bath and remove tarragon sprig. Pour remaining contents in blender and blend at medium speed until emulsified.
  5. Strain mixture through a fine mesh strainer.

To Serve:

  1. Slice chicken breast in half diagonally. Stack the two halves on the plate.
  2. Slice boiled sweet potato lengthwise but not all the way through. Gently push the ends together to open up the middle of the potato. Place on plate next to chicken.
  3. Fill the middle of the sweet potato with the hollandaise. Drizzle on chicken and on plate.
  4. Top with asparagus shoots and garnish with fresh dill and celery leaves.