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  • 1/4 cup basil leaves, fresh minced
  • 1/8 cup chives, fresh minced
For Chicken:
  • For Chicken:
  • 1 chicken, whole cut into 6 pieces (2 legs and wings reserved for another use)
  • 1 cup olive oil, extra-virgin
  • 6 cloves garlic, crushed
  • 1 bay leaf
  • 4 sprigs rosemary, fresh
  • 4 sprigs thyme, fresh
  • salt, Kosher to taste
  • 1 tablespoon black peppercorns, whole, plus more freshly ground , to taste
  • Canola oil, for pan
For Chimichurri:
  • For Chimichurri:
  • 1 cup olive oil, extra-virgin
  • 3 cloves garlic, minced
  • 1 tablespoon capers, minced
  • 1 cup arugula leaves, minced
  • 1/2 cup parsley leaves, fresh flat-leaf, minced
  • 1/4 cup cilantro leaves, fresh minced
  • lemon, 1
  • salt and black pepper, Kosher freshly ground to taste


Serves: 4


Set sous vide circulator to 165.2°F to preheat water.

For the chicken, into a sealable bag, combine chicken, olive oil, garlic, bay leaf, rosemary, thyme, 2 tablespoons salt, and the whole black peppercorns; massage bag to mix. Place into preheated water, clip bag to side of pot, and cook, fully submerged, for 8 hours.

For the chimichurri, combine ingredients. Season to taste, and set aside.

Remove chicken pieces from bag and pat dry. Season all over with salt and pepper. Coat a pan with oil and set over medium to high heat. Place chicken, skin-side down, and cook until skin is crisp; remove from pan. Serve with chimichurri.