Sous Vide Chicken Thighs Bone In Or Boneless Recipes

SOUS VIDE CHICKEN THIGHS

Steps:

• Set sous vide machine to 74C/165F.
• Season chicken thighs with salt to taste. Place chicken in sous vide bag with thyme, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.
• Remove bag from bath. Take chicken out of the bag, pat dry and season with salt and pepper to taste.
• Heat up large skillet on high and add oil. Sear chicken thighs for 60 seconds on each side, or until browned. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, serve and enjoy!

SOUS VIDE CHICKEN THIGHS

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 160 degrees Fahrenheit (71 degrees Celsius) according to manufacturer's directions.
• Combine salt, pepper, garlic powder, and paprika together in a small bowl and set aside.
• Place chicken thighs, skin side down, on a cutting board and carefully remove bone and any excess fat and flaps of skin. Sprinkle seasoning over both sides of chicken, rubbing some under the skin. Tuck in sides of chicken thighs back into original thigh shape. Place chicken into 1 large or 2 small vacuum bags. Seal using a vacuum sealer.
• Place bags into the water and set timer for 1 1/2 hours. When timer is up, remove chicken from bag and pat dry completely with paper towels.
• Heat olive oil in a skillet over high heat and sear chicken, skin side down, until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding the chicken up against the side of the skillet to get an even brown color on all edges. Remove from heat and let sit for 2 to 3 minutes before serving.