Sous vide chicken breast with potato gnocchi, courgette ribbons and a tomato and olive sauce
by Russell Brown
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Ingredients
Fresh Meat
6 chicken breasts, skin-on
Fruit & Vegetables
6 slices of garlic
600g of Maris Piper potatoes
3 courgettes
garlic, chopped
1 banana shallot, sliced
1 garlic clove, sliced
2 tomatoes
Salad & Fresh Herbs
7 sprigs of thyme
1 handful of flat-leaf parsley, chopped
Dairy
10g of butter, plus extra to finish cooking the chicken
Store Cupboard
100g of pasta flour
50g of semolina, fine
10g of flaky sea salt, finely ground
20g of egg yolk
sea salt
black pepper
cornflour, to thicken
Oils & Vinegars
olive oil
Spices & Dried Herbs
chilli, chopped
Alcohol
150ml of Noilly Prat vermouth
Cooking Sauces
75g of passata
1l brown chicken stock
Delicatessen
6 Queen olives, 3 crushed, 3 diced