Geoffrey Zakarian's Sous-Vide Chicken Chimichurri

by Geoffrey Zakarian 3:00 AM, February 13, 2018

Aired February 13, 2018

Serves 4

For the Chicken
1 (4-pound) whole chicken, cut into 6 pieces (2 legs, 2 thighs, 2 breasts, and wings reserved for another use)
1 cup extra-virgin olive oil
6 cloves garlic, crushed
1 bay leaf
4 sprigs fresh rosemary
4 sprigs fresh thyme
Kosher salt, to taste
1 tablespoon whole black peppercorns, plus more freshly ground, to taste
Canola oil, for pan

For the Chimichurri
1 cups extra-virgin olive oil
3 cloves garlic, minced
1 tablespoon capers, minced
1 cup arugula leaves, minced
½ cup fresh flat-leaf parsley leaves, minced
¼ cup fresh cilantro leaves, minced
¼ cup fresh basil leaves, minced
⅛ cup fresh chives, minced
Zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste


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.

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