Place the chicken breast skin side down on your work surface.
Liberally season the inside of the breast with kosher salt and black pepper. Let the seasonings rain down.
Cut a 1.5 foot strip of plastic wrap. Next, apply a few tablespoons of extra virgin olive oil in a zigzag shape the size of the chicken breast.
Transfer the chicken breast to the plastic wrap. Make sure the skin is facing down and is on top of the olive oil. Then roll the chicken and tie a tight knot in both ends.
Cut off the ends of the knot so that there’s no excess plastic.
If you don’t have a sous vide thermal circulator you can create a water bath by filling a pot with warm water and keeping the flame regulated.
You’ll need a kitchen thermometer to ensure the water bath is kept at 64.5˚C / 148˚F the entire time you’re cooking. Try to stay within 1-2˚ of the target temperature.
If the water gets too hot add ice cubes to bring down the temperature.
Alternatively, if you have a sous vide thermal circulator set it to 64.5˚C / 148˚F.
Add the chicken wrapped in plastic into your water bath. Let it cook for about 35 minutes. You’ll want to watch the temperature closely if you don’t have a circulator.
After about 35 minutes, carefully take the cooked chicken out of the water bath and remove the plastic wrap.
Dry the chicken with paper towels.
Evenly season the outside of the chicken with kosher salt and black pepper, again letting the seasonings rain down on the chicken.
Coat a medium saute pan with canola oil and bring to medium/high heat.
As soon as the oil starts to ripple it’s hot enough to add the chicken.
Move the chicken across the pan as it starts to brown creating an even golden color on the skin.
Add 1 teaspoon butter, a sprig of thyme and a garlic clove to the pan. Then baste the chicken until it is uniformly golden brown.
Remove the chicken from the pan and let it rest for about 2 minutes. You want to make sure that the juices from the cooking settle before slicing.
Slice the chicken on a bias and plate.
Today we used asparagus and mushrooms to garnish our plate.