Lemon Butter Chicken

This recipe is the one we use in our Sous Chef meals. Love it!

Tools:

I recommend having a Sous Vide machine, but it isn't required.

Ingredients:

• 3 dark quarters or 8-10 drumsticks or 5 thighs
• 1 stick of unsalted organic butter (melted if you don't have a vacuum sealer
• 1/3C lemon juice (1-2 lemons)
• 1/4t dried thyme
• 2t sea salt

To complete:

• 1 cup of chicken broth (or water)
• Corn starch or rue
• 1 jar capers

Instructions to prep:

1. Put the chicken into a ziplock or vacuum sealable bag along with butter, lemon juice, thyme and salt.
2. Remove all of the air and seal.
3. Preheat some water in a pot large enough to submerge the bag, about 180 degrees
4. Place the bag into the water and put a glass bowl or measuring cup on top to keep it submerged.
5. Place pot into a 170 degree oven for 10-12 hours (or sous vide)
6. Store in your fridge or freeze or use right away.

Instructions to complete before serving:

Watch the video to see how to complete the dish.

1. Put chicken and sauce into pan, add 1/2 C of broth, cover and simmer until warm (about 10 min).
2. Remove chicken and place into another pan skin side down. Cook over med-high heat to crisp skin.
3. Add 2T of corn starch to about 1/4C of broth in a small bowl and combine.
4. Whisk into pan until gravy thickens up how you'd like. You may add more corn starch if needed. (or use a rue instead of corn starch)
5. Add jar of strained capers to gravy and turn off heat.
6. Serve with fresh lemon over mashed potatoes or side of your choice.