Sous Vide Chicken Roulade with Squab Jus

Ingredients

• 4 pieces (about 600g) Boneless chicken thighs
• 2 cups Squab or duck stock
• 2 tbsp, chopped Fresh parsley
• 1 tbsp, chopped Fresh tarragon
• 2 cloves, minced Garlic
• 1 small, minced Shallot
• 2 tbsp Heavy cream
• 2 tbsp Butter
• 1/4 cup Dry red wine
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tbsp Olive oil
• 4 pieces Butcher's twine

Instructions

1. 1

   Butterfly each chicken thigh and pound to an even 1/2-inch thickness between plastic wrap (about 15 minutes).

2. 2

   Make the farce: pulse half of one thigh with parsley, tarragon, garlic, shallot, cream, half the salt, and pepper into a coarse paste (about 10 minutes).

3. 3

   Spread the farce over each flattened thigh, roll tightly, and secure with butcher's twine. Season exterior with remaining salt and pepper (about 10 minutes).

4. 4

   Preheat sous vide bath to 145°F (63°C). Seal roulades in bags and cook for 75 minutes.

5. 5

   Meanwhile, make the jus: simmer squab stock with red wine and shallot trimmings until reduced to a glossy sauce, about 30 minutes. Swirl in butter off heat and season to taste.

6. 6

   Remove roulades from bags, pat dry, and sear in olive oil over high heat for 1-2 minutes per side until deeply browned.

7. 7

   Rest 5 minutes, remove twine, slice into medallions, and plate with the squab jus spooned over. Serve immediately.