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

Fruit & Vegetables

Salad & Fresh Herbs

Dairy

  • 10g of butter, plus extra to finish cooking the chicken

Store Cupboard

Oils & Vinegars

  • olive oil

Spices & Dried Herbs

Alcohol

  • 150ml of Noilly Prat vermouth

Cooking Sauces

Delicatessen