Turbo Skin-On Chicken Breast

Instructions

• 1Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.
  Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel.
• 2Place the chicken in a microwave-safe, zip-lock freezer bag, then sprinkle with salt and add the oil. If cooking 2 breasts, place flat, in the bag side by side, ensuring the breasts are separated. If cooking more, use multiple bags.
  Tip: You can substitute the oil for any flavoured oil or butter. Also feel free to add your favourite herbs, spices or dry rub.
• 3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your chicken. Lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo. 
• 4When the timer signals that the chicken is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the chicken on a paper towel lined cooling rack set over a tray and pat dry. 
• 5Only when the pan starts to smoke (this will prevent overcooking and sticking), add 1 tablespoon of oil and sear the chicken, skin side down for 1 minute. Turn the chicken and sear on the skinless side for 30 seconds. Transfer the chicken to a cooling rack set over a tray and rest for 1 minute. Repeat as necessary to cook all chicken breasts.
  Tip: For extra flavour and colour, you can add a knob of butter and baste the chicken while searing.
• 6Transfer the chicken to a board or serving plate. Slice and sprinkle with sea salt and freshly ground black pepper to serve.  
  Tip: It's great served with char-grilled lemon.