Matt Lambert’s Roasted Sous Vide Chickenwith a Medley of Sides

For the Chicken and Chicken Sauce:

1. Lightly season the chicken with about 1 tsp salt on both sides. Roll the chicken, skin sides down, into a tight cylinder in plastic wrap and tie up the ends so the chicken is sealed in the plastic wrap. Place the wrapped chicken into a sous vide pouch and vacuum seal.
2. Place ½ cup of chicken jus, whole grain mustard, pickled mustard seeds, and diced shallots in a sous vide pouch and seal. Make sure the jus is cold; this way the liquid will not boil and escape the pouch. Prep the enoki mushrooms below, so that the chicken, sauce, and the mushrooms can all be cooked sous vide at the same time.

For the Enoki Mushrooms:

1. Add mushrooms, a sprig of rosemary, 5 Tbsp of chicken jus, and a scant amount of salt to a sous vide pouch, and vacuum seal.
2. Add the chicken, sauce, and mushroom pouches to a 141°F (60.1°C) water bath. Cook the mushrooms for 45 minutes and the chicken and sauce for 60 minutes. If you prefer a softer mushroom, cook for 60 minutes.

To Finish the Chicken:

1. Remove the pouches after 60 minutes. Remove the rolled-up chicken from the pouch. Cut one end off to remove the chicken from the plastic and pat the chicken dry.
2. Pan roast the chicken in a medium hot pan with oil to achieve a nice golden brown sear on the skin. Remove the chicken and allow to rest on a rack.
3. Then add 6 Tbsp butter and bring to a brown foamy stage, adding garlic, salt, and rosemary. Add the chicken back to the pan, and spoon the brown butter sauce liberally over the chicken.
4. Remove the chicken and let stand on a rack.

For the Kale:

1. Increase heat in the pan slightly, and add kale to the brown butter from the roasted chicken. Sauté until just slightly wilted. You may not need to season given the seasoning in the baste. Remove from heat.
2. Plate, including the garlic from the pan. Sprinkle with flaky salt.

For the Squash:

1. Score the cut sides with a sharp knife in a cross-hatch pattern.
2. Heat olive oil in a new skillet and add the squash, flesh side down. Once cooked and golden brown, remove to a plate.
3. Drizzle with a small amount of olive oil, minced chives, and salt.
4. Plate the squash, arranging the pieces in a stack.

For the Peas with Black Sesame Yogurt:

1. Mix the yogurt and sesame paste in a small bowl and set aside.
2. Heat a skillet to very high heat. Add a small amount of olive oil and add the peas, tossing until peas are blistered. Season with a bit of flaky salt and remove from heat. Serve on top of the yogurt.

For the Tomato Salad:

1. Arrange the tomatoes in a bowl. Toss with olive oil and salt and pepper to taste. Drizzle with the fig balsamic, and place basil leaves on top.

To Serve:

1. Chicken: Place the chicken on a cutting board and slide into ½-inch-thick slices. Arrange in a row on a plate. Garnish the chicken with chive flowers or other edible flower or tender herb, if desired. Cut open the sauce pouch and drizzle the sauce around the chicken.
2. Enoki Mushrooms: Sprinkle the mushrooms with minced chives, breaking up the mushroom clumps at the base so there are individual portions. Add the mushrooms to a serving plate.
3. Serve with the plates of Tomato Salad, Kale, Squash, and Peas with Black Sesame Yogurt.

Developed by Chef Matt Lambert, and shared with Sous-Vide magazine.