Cooler-Cooked Chicken with Lemon or Sun-Dried Tomato Vinaigrette

Prepare to experience a revelation with this cooler-cooked chicken recipe! Gone are the days of dry and overcooked chicken; this method will leave you with incredibly succulent and moist chicken breasts. Whether you prefer the skin on or off, keeping it on provides a crispy texture while maintaining the moisture inside. With the sous-vide technique, bone-in or boneless chicken breasts yield similar results, ensuring even cooking throughout. Though the lack of fond prevents forming a pan sauce, a simple squeeze of lemon or a flavorful sun-dried tomato vinaigrette will elevate your chicken to new heights.

SERVES 4

INGREDIENTS:

• 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)

INSTRUCTIONS:

1. Prepare the cooler for sous vide cooking by filling it with water and setting the temperature to 148°F.
2. Season the chicken breasts generously with kosher salt and freshly ground black pepper.
3. Place each chicken breast in a separate vacuum-sealed bag.
4. Immerse the sealed bags with the chicken breasts into the preheated water bath in the cooler. Allow the chicken to cook at 148°F for at least 1 hour 35 minutes and up to 3 hours.
5. After removing the chicken breasts from the bags, pat them dry with paper towels.
6. Heat the canola or vegetable oil in a 12-inch heavy-bottomed stainless steel or cast-iron skillet over high heat until shimmering.
7. Add the chicken breasts to the skillet, skin side down, and sear until the skin becomes crispy, approximately 3 minutes.
8. Transfer the chicken to a serving platter and serve with lemon wedges or the flavorful Sun-Dried Tomato Vinaigrette.

SUN-DRIED TOMATO VINAIGRETTE:

INGREDIENTS:

• 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
• ½ teaspoon Frank’s RedHot or other hot sauce (optional)
• 2 teaspoons lemon juice (from 1 lemon)
• 1 tablespoon minced fresh mint
• 1 medium shallot, finely minced (about ¼ cup)

INSTRUCTIONS:

1. In a medium bowl, whisk together the chopped sun-dried tomatoes, reserved oil, finely minced jalapeño pepper, honey, soy sauce, hot sauce (if using), lemon juice, and minced fresh mint.
2. Add the finely minced shallot to the mixture and continue whisking until all ingredients are well combined.
3. The Sun-Dried Tomato Vinaigrette can be stored in a sealed container for up to 3 days, ready to enhance the flavors of your cooler-cooked chicken.

SERVING SUGGESTION:

• Plate the succulent cooler-cooked chicken with your choice of skin-on or off. Accompany the dish with lemon wedges or the vibrant Sun-Dried Tomato Vinaigrette, offering a delightful burst of flavors. Serve this tender and moist chicken with your favorite side dishes, such as quinoa salad, roasted vegetables, or a fresh green salad, for a wholesome and satisfying meal. Enjoy this culinary masterpiece with your loved ones, and savor the delightful experience it provides.