Truffled Sous Vide Chicken

Have you eaten at a Jose Garces restaurant?  He’s got almost 20 restaurants spanning 6 states.  We are fortunate enough to have one in Scottsdale, AZ.  He has a great twist on Latin American food… and great ceviches.  Having been to Distrito at the Saguaro Hotel in Scottsdale, we were hooked.  But Scottsdale in now a long way from home for us… so we bought his cookbook and thought we’d try our hand at home.

There’s this recipe in his Latin Evolution cookbook for a sous vide chicken that we thought we’d try.  It seemed simple enough.

I roasted some potatoes that I tossed in olive oil and fresh rosemary.

i sous vide the chicken in a mixture of roasted garlic, cream, fresh thyme, truffle oil, and salt at 155F for 4 hours.

I made a ‘broth’ of chicken bones, garlic, carrot, onion, tomato and tomato paste + a couple tablespoons of truffle oil.

sous vide chkn_SsiSuffice it to say… it was EXCELLENT!

I served it with a bit of truffle cream and a fried egg on top.

It was truly decadent.

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