Step 1

Clean the chicken breast and season with salt and pepper. Put in a vacuum seal with olive oil and rosemary, vacuum it and put it in a water bath at 55°C for 3 hours. Remove the chicken and put in the fridge for 30 min. After 30 min remove it and season again with salt and pepper and fry at 180°C for 3 min to get a crispy skin on the outside and the juice from the inside.

Step 2

For the chicken juice, put the chicken with carrots onion garlic lemon and tomato to boil for 6 hours to get the stock. After 6 hours remove from the water and keep it a side to rest.

Step 3

For the carmilon sauce, sous vide the carrots with tarragon and olive oil at 87°C for 5 hours. Then mix with almond oil until it becomes a smooth consistency.

Step 4

For the olive sauce, blind the olives with oil and garlic, onions, parsley, and orange. Blend until a smooth consistency is achieved and desperate the sauce.