Chicken Thighs Sous Vide
Total time: 2.5 hours (30 mins to preheat + 1 to 1.5 hours cooking + 20 mins cooling + 10 mins cooking). I also wet brined the chicken thighs before cooking for 4 hours. This recipe is from Williams Sonoma.
Ingredients:
6 boneless, skin-on chicken thighs
Salt and freshly ground pepper, to taste
2 garlic cloves, lightly smashed with a knife
2 or 3 fresh thyme sprigs
2 Tbs. unsalted butter
2 Tbs. canola oil, plus more as needed
Ingredients:
6 boneless, skin-on chicken thighs
Salt and freshly ground pepper, to taste
2 garlic cloves, lightly smashed with a knife
2 or 3 fresh thyme sprigs
2 Tbs. unsalted butter
2 Tbs. canola oil, plus more as needed
Directions:
- Preheat to 150F (about 30 mins)
- Season the underside of the chicken thighs with salt and pepper. Place the thighs, skin side down, into a vacuum-sealable bag, making sure they lie flat.
- Add the garlic, thyme and butter to the bag. Vacuum seal.
- Carefully place the bag into the circulating water and cook for 1 to 1 1/2 hours.
- Have ready a large bowl of ice water. Remove the thighs from the circulating water and place the bag into the ice water for 20 minutes.
- If serving the chicken that day, place the bag on a baking sheet and refrigerate until ready to sear the thighs. If serving the chicken the next day, place the bag, with the thighs skin side down, on a baking sheet. Place another baking sheet on top and weight it down with a heavy fry pan. Refrigerate overnight.
- Just before serving, remove the thighs from the bag and pat dry with paper towels.
- In a large fry pan over medium heat, warm 1 to 2 Tbs. oil. Working in batches, place the thighs, skin side down, in the pan and cook until golden brown and crispy, 8 to 10 minutes. Turn the thighs over and cook until warmed through, about 2 minutes more.
- Transfer the thighs to a plate and cover loosely with aluminum foil. Repeat with the remaining thighs, adding more oil to the pan as needed. Serve immediately.
Serves 4 to 6.
