Sous Vide chicken with roasted potatoes and grilled asparagus

Sous Vide is the cooking method of poaching food in an airtight bag in a water bath for hours. I don't have a Sous Vide machine, its cost around $500, way over my budget. Fortunately, the guys over at Serious Eats have devised a much cheaper method of Sous Vide: a cooler. Coolers are designed to retain temperature, usually cold temperatures, but it works perfectly both ways.I added some herbs and garlic with the chicken to give it a earthy, herb flavor with works great with the roasted potatoes and asparagus.

Sous Vide chicken with potatoes and asparagus

3 chicken breast

3 sprigs thyme

3 sprigs rosemary

2 cloves garlic, smashed

2 Tbsp olive oil

3 potatoes, russet or idaho work best, diced

1 bunch asparagus

1/4 cup white wine, dry

salt and pepper

Directions

1. In a small cooler, using hot sink water, fill the cooler up to about 2/3 full. It should register about 140 degrees, if its lower boil about 2 cups of water and add it.
2. Season chicken with salt and pepper, add to a ziplock bag. Add herbs, garlic and oil to bag and seal, try to make it as airtight as possible.
3. Submerge in water bath for a minimum of 1 hour and 35 minutes.
4. Preheat an oven to 400 degrees. Put diced potatoes in a heavy cast-iron skillet, season with salt and pepper. Roast for 1 hour or until tender.
5. Preheat a grill to medium heat. Toss asparagus with salt, pepper and olive oil. Grill for 5 minutes on each side.
6. Take chicken out of the water bath and dry with a paper towel.
7. In a frying pan, heat up some butter and briefly sauté chicken for 2 minutes a side.
8. Deglaze the pan with 1/4 cup white wine for a pan sauce.
9. Take asparagus off the grill. Take the potatoes out of the oven. Slice the chicken. Plate and enjoy!