This recipe for sous vide chicken in an orange sage glaze is a forgiving option for SV newbies. It’s one of the easiest chicken sauces to create if you’re starting out. 

Chicken cooked sous vide style turns out juicy, tender, and reliably flawless – every time. That’s because the temperature is precisely set and controlled by the SV machine. Once you master a few SV dishes, like sous vide steak, veggies and caramelized onions, it’s time to master sauces.

 

This sous vide chicken is finished with an orange sage glaze.

The herb-citrus glaze is to die for. The sage will fry while the chicken cooks. If you haven’t had the pleasure, fried sage is heavenly. Just like those old Franks Red Hot Sauce commercials, you can put this sh*t on everything!

And garnish of the year goes to… fried, buttery sage.

Sous vide carrots and asparagus were the side for this particular meal. But next time, this chicken will be made with a seasonal pasta, like a butternut squash ravioli. This sauce, served with plenty of fried, buttery sage, is great for filled pasta, because it doesn’t mask the taste of the ingredients.

Thanks to the sous vide machine, most of the cooking for this dish is hands-off. Here’s the gist of it… First, cook the chicken in a sous vide water bath. Next, sear it in a hot pan on the stove with fresh sage and orange juice. You’ll find specific details in the sous vide chicken recipe below.

 

Looking for interesting sous vide recipes?

Start with these…

• Sausage, peppers and onions made with a sous vide machine
• Sous vide onions in beer
• Honey garlic carrots sous vide style