Ingredients:

  • 4 large Chicken Breasts (boneless, skinless, about 6-8 oz / 170-225 g each)
  • 1 tbsp (15 ml) Olive Oil
  • 1 tsp (5 g) Fine Sea Salt
  • ½ tsp (2.5 g) Black Pepper, freshly ground
  • 4 sprigs Fresh Thyme
  • 4 cloves Garlic, smashed
  • 2 tbsp (30 g) Unsalted Butter (for Sous Vide)
  • 1 tbsp (15 ml) Neutral Oil (e.g., grapeseed or canola)
  • 2 medium Shallots, finely minced (about 60 g)
  • 4 oz (115 g) Cremini Mushrooms, sliced thinly
  • ½ cup (120 ml) Madeira Wine (or dry Sherry)
  • 1 cup (240 ml) Chicken Stock (low sodium)
  • 2 tbsp (30 g) Unsalted Butter, chilled and cubed (for finishing)
  • Salt and Pepper to taste

Instructions:

  1. Fill your container and preheat the water using the immersion circulator to a precise 145°F (63°C).
  2. Pat the chicken breasts thoroughly dry. Season aggressively with salt and pepper. Place each chicken breast in its own vacuum bag (or zip-top bag). Add 1 sprig of thyme, 1 smashed garlic clove, and ½ tbsp of butter to each bag. Seal the bags, removing all possible air.
  3. Submerge the sealed chicken fully in the preheated water bath. Cook for a minimum of 1 hour 15 minutes (up to 4 hours maximum).
  4. Once cooked, remove the chicken from the bags and pat the breasts extremely dry with paper towels (critical for a good sear). Reserve the cooking liquid from the bags—this is liquid gold for the sauce!
  5. Heat the cast iron skillet over high heat. Add the 1 tbsp neutral oil. Once the oil is shimmering and just beginning to smoke, place the dried chicken breasts in the pan. Sear for only 60 to 90 seconds per side until a beautiful, deep golden-brown crust develops. Remove the chicken and place it on a carving board to rest.
  6. Reduce the heat to medium. Add the minced shallots and sliced mushrooms to the same pan (using the residual fat/oil). Sauté for 3–4 minutes until softened and lightly caramelised.
  7. Pour in the ½ cup of Madeira wine. Scrape up any browned bits (fond) from the bottom of the pan with a wooden spoon. Reduce the liquid by half—this will take about 2 minutes.
  8. Add the 1 cup of chicken stock and the reserved sous vide bag liquid. Bring to a simmer and reduce until the sauce coats the back of a spoon (approximately 5–7 minutes).
  9. Turn the heat off. Whisk in the 2 tbsp of chilled butter, one cube at a time, to 'mount' the sauce and create a velvety finish. Taste and adjust seasoning with salt and pepper.
  10. Slice the rested chicken breasts and spoon the controlled pan sauce generously over the top.