Cooking using the sous vide technique, makes food like you’d order in some of your favorite restaurants.
Don’t miss the giveaway for a Hamilton Beach® Professional Sous Vide and 6 Qt. Slow Cooker at the bottom of this page!
I should have invited all of you over to dinner, because there’s no way you’re going to believe how tender this chicken was. I’m going to tell you how to make this Sous Vide Rosemary Chicken recipe, but the only way you’re going to appreciate this incredible, top restaurant like experience, is by creating it at home. You’ll be a fan of this SUPER EASY technique AND you’ll want to make all your food this way. I’m totally serious. We, for real, made another dish the next night, the same way. It was amazing and easy, again.
So, What IS Sous Vide?
Sous vide is a cooking technique that literally means “under vacuum”. It’s a method of cooking where you place the food in an airtight bag and submerge the ingredients, in a precise temperature-controlled water bath. The result is evenly cooked food at the temperature you choose. Your food will cook evenly throughout which greatly reduces any risk of over or under cooking. Just like the slow cooker, you can just walk away and let the appliance do the work.
Sous vide only cooks to the precise temperature of the water. It’s awesome for cooking meats and fish, but it can also cook eggs, fruit, vegetables, and desserts. YUM!
This Makes Sous Vide Easy…
The Hamilton Beach® Professional Sous Vide and 6 Qt. Slow Cooker made this meal easy. It’s a sous vide water oven and it also doubles as a slow cooker. This means you get two convenient cooking methods in one appliance! 2 in 1 = yay!
I bought a Foodsaver so we could seal our food. My husband was thrilled. He’s wanted one for years. He had a blast sealing things and it was perfect for cooking this delicious Sous Vide Rosemary Chicken recipe.
Sous Vide Rosemary Chicken Recipe
- 2 cups of water
- 4 Tbsp salt
- 2 Tbsp brown sugar
- BUTTER MIXTURE
- 1 Stick of butter
- 2 tsp chopped rosemary
- 1 sprig per breast
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1 Tbsp olive oil
- 1/2 tsp salt maybe a tsp
- Cover 4 boneless skinless chicken breast with brine and refrigerate for 45 - 60 minutes.
- While chicken is brining, mix all ingredients into the butter. Save back 1 Tbsp of butter mixture.
- When chicken is done brining, remove and pat dry.
- Coat chicken in butter and seal using a FoodSaver or using the submerge method in a zip loc bag.
- Cook in Hamilton Beach Professional 6 Qt. Sous Vide & Slow Cooker at 150 degrees for 1.5 hours.
- Remove chicken from bags.
- Heat reserved butter with 2 Tbsp of olive oil.
- Heat until butter stops bubbling.
- Brown chicken in the pan on both sides.
- Serve and enjoy!
You’re going to want to print out that recipe, but not because this is complicated, just because the recipe rocks! I give total props to my husband, because he came up with it. He also plated the food, that’s why it looks so good. When I do it, it’s not the same. LOL!
It’s THIS EASY…
You brine the chicken. (Put it in a ziplock back with the brine from the recipe.) You’re gonna refrigerate that for 45 – 60 minutes. Next, follow the recipe for the butter mixture. Seal the butter mixture and the chicken into a bag. Cook it at 150 degrees for 1.5 hours in the Hamilton Beach® Professional Sous Vide and 6 Qt. Slow Cooker.
Now, go do other things like craft (try this), watch tv, push the dog out of your place on the couch. That kind of stuff. You’ve got an hour and a half to yourself.
After it finishes cooking, remove the cooked chicken from the bags.
Take it over to the stove and brown the chicken on both sides in the reserved butter and olive oil.
The browning adds flavor and makes it look pretty.
You can serve your AMAZING chicken any way you like, but my husband sliced it and served it over a pretty salad. It was soooo good!!
Hey, you know you want one of these Hamilton Beach® Professional Sous Vide and 6 Qt. Slow Cooker’s, right? Here’s a chance to win one!!
This post is sponsored by Hamilton Beach, all opinions expressed are my own.