Sous Vide Chicken Rouladewith Au Jus and Grilled Asparagus

For the Chicken:

1. Add 1 tablespoon olive oil and the chopped garlic to a 6-inch sauté pan and roast in the oven at 350°F for 5-6 minutes; allow to cool. Reserve.
2. Place the thyme, rosemary, sea salt and whole black pepper in a grinder and grind to desired consistency. Prepare the water bath and set the circulator to 145°F (63°C).
3. Carefully cut the wings from the chicken and reserve. To remove the skin, cut along the spine, from top to bottom. Using your finger, gently remove the skin from each side, and reserve, placing the skin on a cutting board.
4. Next, remove the breasts. Pound the chicken breasts to ⅛-inch thickness. Sprinkle the chicken breast with salt, pepper, and herbs from the grinder, plus the parsley.
5. Roll out a piece of plastic wrap and place the skin, exterior side down, in the middle of the plastic wrap. Place one breast on top of the skin, and the other on top of the first breast. Roll tightly, then wrap the entire roll in plastic wrap tightly. Tie the ends with kitchen string.
6. Place the chicken roulade in a plastic pouch, vacuum seal, and cook sous vide in a water bath to 145°F (63°C) for 1 hour.

For the Asparagus:

1. While the chicken is cooking, toss the asparagus with ½ teaspoon olive oil, lemon zest, salt, and pepper and grill until just tender.

For the Au Jus:

1. Season the reserved chicken pieces with salt and pepper. Make a mirepoix: dice the celery, carrot, and onions and sauté in the vegetable oil in a large, oven-safe skillet until slightly softened.
2. Top the mirepoix with the chicken pieces and roast at 375°F for 20-40 minutes, or until the chicken pieces are brown. Don’t worry about overcooking the chicken, as the pieces will be discarded later. 
3. In a different sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Sauté the shallots until transparent, add the roasted garlic and the white wine and allow to reduce.
4. Add the lemon juice, the chicken mirepoix mixture, extra thyme, and 8 cups of water and let reduce to about 2 cups of liquid.
5. Strain the mixture through a chinois so that only the liquid remains. Discard solids and continue to reduce the sauce to thicken if necessary.

To Finish & Serve:

1. Remove the chicken from the sous vide pouch. Wipe the first hot sauté pan dry with a towel. Over medium-high heat, add 2 tablespoons olive oil to the pan and sear the chicken on all sides, adding a few extra garlic gloves and extra sprigs of thyme and rosemary to build the flavor.
2. When the chicken is crispy, add the asparagus to the pan to reheat.
3. To serve, place the asparagus in a row on a plate or platter and add the au jus. Slice the chicken roulade into round slices and place on top.

Explore Cuisine Solutions’ Turkey Roulade with Cranberries and Apples for a special-occasion entrée when you are short on time.