Try this Sous Vide Greek Chicken recipe, or contribute your own.
Suggest a better descriptionSet Sous Vide device for 165 degrees and for 1 to 4 hours. Start your device to pre heat the bath water.
Place all of the ingredients in a seal a meal bag or a zip lock bag. Extract the air and seal. Squish it around with your hands until the chicken is well coated. Refrigerate for 30 minutes, or until water bath is ready. Place bag in water and start timer.
When time is up you have options. You may refrigerate the chicken for up to 3 days. You can ice bath until chilled then remove it from the bag, reserving and juices and gel, dry well with paper towels, either broil to crisp the skin or pan fry to crisp the skin. You may want to baste the broiling Chicken with the marinade or, remove the aromatics and cook the marinade down a little in a skillet before removing it from the heat and stirring in 4 pats of cold butter one at a time.
Serve over warm rice, cheddar grits or orzo if you like.
This recipe works well for a weeknight dinner or if multiplied for a party. It can be made ahead of time and finished just before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (376g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 867 | ||
Calories from Fat: 596 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 66.2g | 88 % | |
Saturated Fat 20.7g | 104 % | |
Monounsaturated Fat 28.9g | ||
Polyunsanturated Fat 12.5g | ||
Cholesterol 306.1mg | 94 % | |
Sodium 1169.6mg | 40 % | |
Potassium 734.5mg | 19 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.6g | ||
Protein 59.8g | 85 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 867
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