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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep47 - Sous Vide Chicken with Smoked Potato Puree and Brussel Sprouts

Team Name: Carmine & Lauren

Prep:1hour 20mins

Cook: 2hours 30mins

Serves: 4



8 Brussels sprouts, halved

1kg kipfler potatoes, peeled

4 small kipfler potatoes, skin on

50g wood chips

150g butter

300ml cream

Micro herbs, to garnish



2kg chicken wings

2 onions, chopped

2 sticks celery, chopped

2 carrots, chopped

4 cloves garlic, bruised

2 tbs olive oil

4 litres water

1 bunch thyme

4 fresh bay leaves

12 whole black peppercorns

125ml white wine

50g cold butter, chopped



4 chicken thigh fillets, skin on 

6 garlic cloves, lightly smashed with a knife 

12 sprigs sage

50g butter




  1. Preheat oven to 180C.
  2. To make jus, place chicken wings and vegetables in an oven tray. Drizzle with oil

and season. Roast for about 40 minutes or until caramelised. Transfer to a large stock pot and add water, herbs and peppercorns.

  1. Bring to a boil. Simmer, stirring occasionally, for about 2 hours or until reduced to 1 litre.
  2. Strain through a fine sieve or muslin and discard solids.
  3. Place wine in a saucepan and simmer until reduced by half. Add jus and simmer until reduced to about 500ml.Whisk in butter a cube at a time until jus is smooth and glossy. Season.
  4. Cook sprouts in saucepan of boiling salted water until tender. Drain and set aside until required.
  5. To sous vide chicken, season chicken all over and place in a sous vide bag with garlic, sage and butter. Seal bag.
  6. Preheat a large saucepan of water to 65C. Add chicken and return to temperature. Cook for 1 hour maintaining temperature throughout.  Once cooked, remove from bag and pat skin dry. Add cooking juices to jus.  
  7. Meanwhile, place peeled and unpeeled potatoes in a saucepan of cold salted water. Bring to the boil. Gently boil until tender. Drain.
  8. Arrange peeled potatoes in a single layer in a large bamboo steamer basket.
  9. Cover the base of a large frying pan with smoking chips and place over high heat. Once smoking, place basket over pan and smoke, reduce heat to low and smoke, covered with a lid for about 10 minutes.
  10. Heat butter and cream in large saucepan until warm and combined. Remove from heat. Pass potatoes through a ricer into cream mixture. Stir to combine. Beat with a wooden spoon until to form a smooth puree. Season.
  11. Heat oil in frying pan over medium heat. Slice unpeeled potatoes thickly and cook, turning, until crisp and golden.
  12. To finish cooking chicken, cook skin side down in a lightly oiled frying pan over high heat until skin is golden and crisp.
  13. Add sprouts to same frying pan and cook until heated through and lightly browned.
  14. Serve chicken, potatoes, potato puree and sprouts with jus. Garnish with micro herbs.