fine.
SERVES 4
4 skin-on boneless chicken breasts, 6 to 8 ounces each
Kosher salt and freshly ground black pepper
1 tablespoon canola or vegetable oil
1 lemon, cut into wedges, or 1 recipe Sun-Dried-Tomato
Vinaigrette (recipe follows)
Cook the chicken in your cooler as directed here, using
148°F water, for at least 1 hour 35 minutes, and up to 3
hours.
- After removing the chicken from the bags, pat it dry with
paper towels. Heat the oil in a 12-inch heavy-bottomed
stainless steel or cast-iron skillet over high heat until
shimmering. Add the chicken to the skillet skin side
down and sear until the skin is crisp, about 3 minutes. - Transfer to a serving platter and serve with the lemon
wedges (or vinaigrette).
Sun-Dried-Tomato Vinaigrette
MAKES ABOUT 1 CUP
½ cup oil-packed sun-dried tomatoes, drained and
chopped into ¼-inch pieces, plus 2 tablespoons of the oil
1 jalapeño pepper, finely minced, or less to taste
1 teaspoon honey
½ teaspoon soy sauce