Vacuumed chicken with ratatouille

This is a sous vide cooking recipe of the vacuumed chicken with ratatouille, vegetables, and potatoes.

• Season the chicken lightly with salt and pepper. Add thyme, 20 gr of butter. Pack he whole thing in a bag and use vacuum pouch sealer to exhaust na air from it. Put it in a container with a sous vide thermostat and set the temperature to 64 degrees. Cook for an hour.
• Dice the vegetables: make eggplant and zucchini be bigger in size while onion and pepper are lesser.
• Fry the zucchini and eggplant one after another with olive oil until golden brown. Lay it out on a paper towel to drain excessive oil and juices.
• Pour some more oil to the pan and fry the onion, pepper and leaves of several thyme sprigs. When the onion becomes softer, add finely chopped garlic, sugar and fry until golden brown.
• Cut the tomato in a way so you can clear out the core, then dice it.
• Put all the vegetables including a fresh tomato into a saucepan, mix and simmer for five minutes over medium heat.
• In the meantime, chop some basil and cilantro. Finally, add it to the ratatouille with a pinch of jeera or curry.
• Evaporate the broth with a branch of thyme and 50 gr of port wine. Cook over high heat until a syrupy substance. Then add 5 grams of butter. After butter has been melted, remove the sauce from the heat.
• Slice two medium potatoes thin and fry in a preheated pan. When it gets browned, season it with salt, pepper and add a clove of finely chopped garlic. At the very end, add more butter and chopped parsley. Remove from heat and mix well.
• Cut the chicken into slices and place on ratatouille. Pour sauce over it. Serve with potatoes.