Tonight’s dinner uses the sous vide machine for perfectly tender and moist chicken, with a side of garlic, black pepper, and pecorino romano mashed potates, and roasted broccoli and bell peppers. Here’s what you’ll need:

Pat the chicken dry and season with my favorite, Spade L Ranch chicken seasoning.

Seal them up in a gallon zip bag, and lower the chicken into the sous vide at 160 degrees, for at least 1 hour, up to 4 hours.

Meanwhile, chop a pound of russet potatoes and cover with water. Add a pinch of salt and 1 peeled garlic clove.

Chop the broccoli into florets, and the red bell pepper into strips. Place on a baking sheet with 1 minced clove of garlic, a pinch of red pepper flakes, a pinch of salt, and a drizzle of extra virgin olive oil. Toss to coat and spread out evenly.

Shred 1/2 cup of pecorino romano cheese on the small holes of a box grater.

Half an hour before you’re ready to eat, turn the heat on under the potatoes to high, and bring to a boil. Preheat the oven tp 425 degrees. After the potatoes come to a boil, cook 15 to 20 minutes, until very tender. Drain, and return to the pan off heat.

Add 2 tablespoons melted butter, 1/3 cup milk, the pecorino romano, and salt and pepper to taste. Mash smooth.

Cover to keep warm.
When the oven is heated, roast the broccoli 15 to 20 minutes until spotty brown and tender.