Sous vide anchovy chicken thigh and bacon Brussels sprouts
Have you ever tried sous vide anchovy chicken? I was really struggling this week to think of something to blog about. I’m grateful to the YouTube channel, Sous vide everything and Guga for the inspiration to marinade a chicken thigh.
Dedicated to Guga from Sous Vide Everything
Because I was struggling to think of something to cook and blog about
I elected not to go with the pasta because my GP has recommended a low carb (low carbohydrate) change to my diet. I’ve got the dreaded modern man disease known as metabolic syndrome. Look it up. I bet you know a bloke who fits the bill.
Instead, I sought inspiration from Masterchef Australia and went with Brussels sprouts. As a kid, I didn’t like Brussels sprouts, but as an adult, I really appreciate the flavour and value of these little balls of goodness.
Sous vide anchovy chicken may sound a little odd. I mean why mix a fish and chicken? The thing is, it’s the intense flavour of the tinned anchovies preserved in oil which is what I want. In my experience, anchovy, in small amounts doesn’t taste ‘fishy’ at all. I love anchovies on a pizza. I know it’s not everyone’s’ cup of tea. On pizza, I like the furry feel of the little fishies in my mouth.
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I bought all the ingredients from Coles. Yummy Lummy is not sponsored by anyone.Recipe
- 1 teaspoon black peppercorns
- 3 cloves garlic
- 1 tablespoon iodised salt
- 1 tablespoon red onion finely chopped
- 1 tablespoon olive oil
- 2 anchovies
- 1 tablespoon lime juice
- 1 tablespoon anchovy oil
- 1 tablespoon parsley dried
- 1 stalk Brussels sprouts large
- ¼ cup olive oil extra virgin
- 1 tablespoon iodised salt flakes
- 2 teaspoons black pepper freshly cracked
- 100 grams bacon pieces
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In a mortar add the peppercorns, garlic, salt, red onion, and olive oil.
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Macerate the peppercorns, garlic, salt, onion, and oil with a pestle in the mortar.
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Add in a couple of anchovy fillets and some of the oil from the tin (or bottle).
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Macerate the anchovies into the rest of the marinade mixture.
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Add a tablespoon of lime juice and stir through the marinade mixture.
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Trim the fat and excess skin from the chicken thigh pieces (I have two because I’ll have one later in the week).
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Keep the fat and skin because you may want to put this in the toaster oven for a fatty crispy snack later.
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Rub the marinade over the chicken pieces and put the coated chicken into a container. Seal the container and refrigerate overnight.
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When you’re ready to cook the chicken, place a piece of chicken into a vacuum bag and vacuum seal the bag.
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Heat the water bath to 76 °C (170 °F) and then cook for 2 hours.
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At the end of the cook, place one bag in the refrigerator for later in the week.
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Open the other bag and remove the chicken thigh.
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Pat it dry with kitchen paper.
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Heat up a frypan until it is searing hot.
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Rub a little high vapour point oil over the chicken with your hands. You don’t want too much oil, just enough to thinly coat the chicken thigh.
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Sear the skin side down until you get the colour you desire.
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Set aside and allow the chicken to rest.
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Preheat oven to 375 degrees.
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Place Brussels sprouts into an oven tray and drizzle with olive oil.
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Sprinkle all sides of the stalk with desired amount of iodised salt and black pepper.
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Put in the oven and cook for 45 minutes until slightly soft and browned on the outside.
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Rotate the stalk a third of the way every 15 minutes for equal cooking.
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After 45 minutes let the Brussels sprouts rest for 5 minutes and severe from the stalk.
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Add the bacon pieces to the oven tray for the last 15 minutes.
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Put the Brussels sprouts stalk on a plate and next to it place the piece of chicken.
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Shoot a photograph and a short video because Google now wants video on recipe cards.
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Eat the meal.
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Wash the dishes (hint, wash as you cook, it makes life easier).
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Write the recipe.
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Write the blog post.
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Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.
Recipe Video
Disclaimer
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
This is a gallery of photographs. Click on one image and then scroll through the photographs.
Marinated chicken, ready for sous vide cooking 
Brussels sprouts on a stalk 
Brussels sprouts on a stalk 
Brussels sprouts on a stalk 
Brussels sprouts on a stalk with olive oil, iodised salt, and freshly cracked black pepper 
Brussels sprouts on a stalk with olive oil, iodised salt, and freshly cracked black pepper 
Brussels sprouts on a stalk with olive oil, iodised salt, and freshly cracked black pepper 
Brussels sprouts on a stalk with olive oil, iodised salt, freshly cracked black pepper, and bacon 
Sous vide marinade chicken and bacon Brussels sprouts stalk #yummylummy #foodphotography #foldio #hypop #sousvide #chicken #bacon #brusselssprouts #lowcarb Chicken, Brussels sprouts, Bacon, Iodised salt, Salt, Pepper, Black pepper, Chilli flakes, Olive oil Recipe on the blog later 
Sous vide marinade chicken and bacon Brussels sprouts stalk #yummylummy #foodphotography #foldio #hypop #sousvide #chicken #bacon #brusselssprouts #lowcarb Chicken, Brussels sprouts, Bacon, Iodised salt, Salt, Pepper, Black pepper, Chilli flakes, Olive oil Recipe on the blog later
Questions and answers
Have you ever eaten Brussels sprouts from the stalk before?
Nope. This is the first time. I didn’t even know this is how Brussels sprouts grow. The first time I saw Brussels sprouts on a stalk was on Masterchef Australia a few weeks ago.
I really enjoyed eating Brussels sprouts off the stalk. While I used a knife and fork, I reckon I could use my hands and eat them straight from the stalk and bite the little balls of goodness off the stalk with my teeth.
Was bacon necessary?
Not really but this was the first time I’d cooked Brussels sprouts like this. The bacon was superfluous, but it was certainly nice to have bacon Brussels sprouts.
How did the sous vide anchovy chicken taste?
I was really impressed with the sous vide anchovy chicken thigh and bacon Brussels sprouts stalk. The taste of the chicken was nice. I couldn’t taste anything distinctive of anchovies but it was a better taste than just plain sous vide chicken.
I was really impressed with the Brussels sprouts on the stalk.
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Final thoughts
- Have you ever tried anchovy chicken together?
- Have you tried Brussels sprouts stalk before?
- Would you eat this meal without a knife and fork?
This look heavenly awesome.
Hey brother, Wishing you a Happy Father’s Day!
Thanks Brother, although here, we celebrate in September. We share the same date for mothers but not for fathers. I don’t know why.
I had no idea until I watched Masterchef the other night Gary that this is how Brussel sprouts grew.
They tasted really nice on the stalk too Sue. Even without the bacon, with some salt flakes and pepper along with some olive oil, they were delicious.
I really want to try this because I don’t think I’ve ever had anything quite like it before. Going to read your link about metabolic syndrome now!
I hope Lorraine that with all the working out and healthful eating you do you’ll never have to worry about metabolic syndrome. From what you’ve written, it sounds like Mr NQN is a fit bloke and also looks after his body. It’s old blokes like me who have to now be careful.
I’ve never tried anchovies with chicken, but I’ve had them with lamb and I can see how they would work here. In the UK, M&S do marinated ones which are delicious. I’ve never had sprouts on the stalk before but we often see them in the supermarket here at Christmas time. And yes, I would eat this without a knife and fork. Saves on the washing, eh?
Thanks, Emma. I reckon the next time I make Brussels sprouts like this I’ll eat it with my hands. I dislike needless washing up too.