My first sous vide meal: ATK Crispy-Skinned Bone-In Chicken Beast with Leek & White Wine Pan Sauce

This is my first foray into sous vide after my wife purchased an INKBIRD 300W for me for Christmas. I bought myself the America’s Test Kitchen ‘Sous Vide for Everybody’ as a jumping off point, and picked a recipe I figured would be straight-forward and family-friendly—meaning, the kiddos will eat it too.

Cooked the breasts in vacuum-sealed bags with salt, pepper, and a little olive oil at 150F for 1 hour 45 minutes. I did this in a big stockpot with a makeshift Press & Seal lid.

Once the breasts we’re done in the bath, I crisped up the skin in a hot pan and prepared the pan sauce using leeks, white wine, chicken broth, a little flour and butter, and a spoonful of whole grain mustard.

I served it with roasted Yukon gold potatoes and carrots, and shaved brussel sprouts with garlic and crisped prosciutto.

Everything turned out amazing. There are very few meals where my kids and wife leave nothing but the bones behind.

The only thing that seemed to need some work was actually separating the bone from the meat. I expected it to remove very easily, but it did take some caveman-ish ripping to peel it away.

Any tips on that last point would be greatly appreciated!