Sous vide chicken and asparagus with brown butter is a flavorful and healthy meal that will leave you feeling full and satisfied. This recipe is perfect for any occasion, whether it be a date night or a family dinner.

Sous Vide Chicken and Asparagus with Brown Butter is a dish that is simple to make, yet it tastes like you spent hours in the kitchen. Read more in detail here: sauce for asparagus.

Brown Butter is a kind of butter that is brown Sous Vide Chicken with Asparagus

Brown Butter Sous Vide Chicken with Asparagus

DiPeppe, Sarah

Time to Prepare: 10 minutes

1 hour to cook

1 hour 10 minutes total time

Ingredients  

Brown Butter

  • 1 cup butter (unsalted) 2
  • 2 tbsp thyme leaves, fresh
  • 2 tbsp rosemary (fresh)
  • 2 tbsp chopped fresh sage leaves
  • 4 garlic cloves, minced

Chicken

  • 4 deboned skin-on chicken breast halves
  • 2 tbsp salt (kosher)
  • 1 teaspoon of sugar
  • 1 tablespoon of vegetable oil

Asparagus

  • 1 pound trimmed asparagus
  • 1 tablespoon extra virgin olive oil
  • a quarter teaspoon of Kosher salt

Instructions 

  • Set the temperature to 145°F and cook for 1 hour in sous vide mode.

  • Brown butter should be ready to use. Heat butter in a small saucepan over medium heat for 3 to 4 minutes, or until gently browned.

  • Reduce heat to low and cook for a further 2 minutes after adding the herbs and garlic. Reserve approximately 4 tablespoons of the butter by straining it into a small dish. Reserve the remaining liquid in a separate container for serving.

  • Get the chicken ready. Combine kosher salt and sugar in a small bowl. Season the chicken breasts with the salt and pepper mixture liberally.

  • Brush each chicken breast with approximately 1 tablespoon of the remaining 4 tablespoons of brown butter. In a sous vide-safe bag, place each chicken breast. Vacuum-seal the container firmly.

  • Asparagus should be prepared. In a sous vide-safe bag, combine the asparagus, olive oil, and salt. Vacuum-seal the container firmly.

  • When the water has reached the desired temperature, add the chicken and asparagus to the water bath and start the cooking process.

  • Remove the bags from the water bath and open them after the cooking time has passed.

  • Using paper towels, pat the chicken breasts dry.

  • Heat vegetable oil in a large pan over medium-high heat. When the oil starts to shimmer, place the chicken skin-side down in the pan. Sear the chicken until the skin is crisp and golden brown. Turn the chicken over and brown the other side. Slice the chicken before plating if desired.

  • Warm the reserved brown butter before serving. Asparagus should be placed on plates and chicken should be placed on top. Drizzle brown butter over top.

 

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