Chicken Stew

Ingredients

• Whole chicken  –  5 3/4 lb. (2.6 kg) approx.
• White onion  –  7 oz (200 g)
• Garlic  –  1 oz (30 g)
• Green bell pepper  –  3/4 lb. (350 g)
• Green tomato (crushed)  –  7 oz (200 g)
• Bay leaves  –  1/6 oz (5 g)
• Parsley (finely chopped)  –  1/3 oz (10 g)
• White wine  –  8 1/2 fl. oz (250 ml)
• Chicken stock  –  1 quart (1 liter)
• Salt  –  To taste
• Pepper  –  To taste

Directions

1. Roughly cut the chicken into 4 in (10 cm) pieces and put them in a Vesta V40 Vertical Vacuum Pouch along with the rest of the ingredients.
   
   
2. Seal the pouch using the Vesta Vertical Vac Elite or other chamber vacuum sealer.
   
   
3. Cook in a container filled with water using the Vesta Immersion Circulator or other sous vide cooker set to 167°F / 75°C for 45 minutes.
   
   
4. Remove from the pouch, serve and enjoy.