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