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Dale Talde’s Sous Vide Chicken


1 chicken breast 8-10oz
2 tablespoon olive oil
½ teaspoon kosher salt
1 spring oregano
2 cloves garlic
2 teaspoon red wine vinegar
1 spring thyme


1) Place chicken breast in bag, add 1 tablespoon olive oil, salt, ½ spring oregano, ½ spring thyme, 1 smashed garlic clove. Place bag in 150-degree water bath.

2) When done, open bag and put chicken on paper towel to dry off, and place in a cold pan with 1 tablespoon olive oil, 1 smashed garlic clove, bring to a medium heat, crisp skin for 4-5 minutes remove, slice .Then in oil add chopped thyme and oregano and a red wine vinegar for pan sauce and place over chicken.