Chicken Breasts with Herbs:

Updated: Jul 22, 2018


  • 1/3 cup chopped Italian (flat leaf )parsley

  • 1 Tbsp chopped fresh oregano

  • 1 Tbsp finely shredded lemon peel finely shredded lemon peel

  • 1 Tbsp finely chopped garlic (about 3 cloves)

  • 3 Tbsp butter

  • 4 skinless, boneless chicken breast halves

  • 1 cup chicken broth or stock if you don't have broth available


  1. In small bowl stir together parsley, oregano, lemon peel, and garlic. Set aside. Season chicken with salt and pepper.

  2. Add enough water to the large inner pan to fill by 50%, bring to the boil with the lid on.

  3. Place a frypan on a medium heat and add the butter quickly fry the chicken in butter for 5 minutes or until browned, turning once. Transfer to plate. If you don't have a preference if your chicken is browned then skip this step.

  4. Place the small inner pan on a medium heat and add the broth/stock bring to a boil and add the herb mixture and the chicken pieces and continue on a simmer for 5 minutes with the lid on.

  5. Remove from the heat and place the small inner pan into the large inner pan containing the boiling water and place both pans into the outer insulated Quarter Acre Pot and leave to cook without power for a minimum of 2 hours.

  6. Serve with rice or mashed potatoes and greens.

Other Options:

Instead of cooking the chicken in the small inner pan you can cook all the ingredients inside an oven bag - this system although not exactly like the cooking system sous-vide is a little bit similar and the flavours are all contained in the bag. Cleaning up is easy using this method too.

Chicken Breasts with Herbs - oven bag style

To do this method simply place all the ingredients from above in the oven bag and tie the bag off. Place the bag inside the large inner pan and cover the bag with water. Bring the water to the boil and simmer for 5 minutes. You can use the small inner pan on the top to cook rice, if you do this then only fill the large inner pan half way with water this will allow room to put the small inner pan that will contain the rice.

To cook the rice

1. Put 1 cup of rice into the small inner pan and cover with 1 1/2 cups of water, stir.

2. Place the pot on the stove and bring to a boil for 1 minute, time this so that the rice goes into the outer pot at the same time as the chicken in the large inner pan.

3. Place the small inner pan on top of the large inner pan and place both in the outer insulated Quarter Acre Pot. Leave for a minimum cooking time of 30 mins.

Remember things can't overcook in the Quarter Acre Pot so you can place two separate and different meals that require different cooking times in the outer pot at the same time!!

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