- 2 pounds chicken breast
- 3 garlic cloves, 2 smashed and 1 minced, divided
- 2 tarragon sprigs, plus 2 tablespoons minced leaves, divided
- 1 lemon, zested with a peeler and juiced, divided
- Kosher salt and freshly ground black pepper, to taste
- ½ cup mayonnaise
- 1 tablespoon honey
- 1 celery stalk, minced
- ½ serrano chile—stemmed, seeded and minced
1. In a vacuum-seal bag, seal the chicken, 2 smashed garlic cloves, 2 tarragon sprigs, lemon zest, salt and pepper. Alternatively, place the ingredients in a sealable plastic bag and dip the bag into a large bowl of water to displace the air before sealing shut.
2. Preheat a pot of water fitted with a sous-vide immersion circulator to 150° according to the manufacturer’s directions. Making sure the bag is completely submerged in the water, cook the chicken for 2 hours. Remove the bag from the pot and place into an ice bath until completely cooled.
3. Remove the chicken from the bag and transfer to a cutting board, discarding the garlic, tarragon and lemon zest. Roughly chop the chicken and transfer to a medium bowl with the minced garlic, minced tarragon leaves, lemon juice, mayonnaise, honey, celery and chile. Stir to combine, then season with salt and pepper, and serve.