Ingredients for 2 people

2 chicken fillets (preferably thighs)
200 ml. fresh orange juice
2 tsp. Greek honey
50 ml. brandy type spirit
6 sprigs of fresh thyme
200 ml. chicken stock
25 gr. butter
½ tsp. cornflower (optional)
salt, pepper

For the potatoes:
2 potatoes peeled and diced
50 gr. butter
12 tbsp. olive oil

Method

1. Marinade and sous-vide the chicken
Combine the orange juice, brandy, honey and some of the thyme in a small bowl and mix well. Vacuum pack the chicken fillets and the marinade mix together. Select the sous-vide program on your oven and put the bag inside for 1 hour at 70ºC.

2. Prepare the potatoes
Parboil the diced potatoes for 10 minutes and strain. Mix together the olive oil and butter in a saucepan and fry the potatoes for approx.10-15 minutes until golden-brown.

3. Prepare the sauce
Once the sous-vide is ready, cut open the bag, remove the chicken and tip the marinade out into a saucepan. Add butter and chicken stock and reduce on a high heat for 10-15 minutes, until the sauce has thickened slightly. If necessary, add the cornflour dissolved in 2 tbsp of warm water and stir into the sauce.

4. Grill the chicken fillets
Grill the fillets either on your grill, or in a grill pan for 3 minutes each side until golden.

Serving

Put each chicken fillet into a serving dish. Surround with the fried potato cubes and drizzle all over with the sauce. Garnish with a couple of sprigs of thyme.

Source: Caruso.gr