Sous vide chicken with a barbecue glaze plus couscous and broccoli

Obviously I was living on the wild side when I moved a Chicken Monday meal to Sunday. No doubt I will be confused for the rest of the week about what day it is.

John set the immersion circulator at 147F and cooked the chicken in its plastic bag with garlic, olive oil, bay leaf, and a sprig of thyme. The chicken was seasoned with salt and paprika. (I am not a fan of black pepper.) it cooked for 1 1/2 hours. After its bath he glazed it with BBQ sauce and broiled it. The chicken was perfect.

I made the couscous with some sautéed onions and mushrooms. I think I put in too much liquid because it came out kind of clumpy. Broccoli was cooked quickly in a little water and finished with olive oil.

Chicken Sunday!