Sous Vide Chicken Thighs With Mushroom Cream Sauce 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.

CREAMY GARLIC MUSHROOM CHICKEN THIGHS

Steps:

• Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
• To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
• Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
• Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.

SOUS VIDE CHICKEN THIGHS WITH MUSHROOM CREAM SAUCE

Steps:

• Preheat the sous vide cooker to 165° F.
• Sprinkle both sides of chicken thighs with Kosher salt and freshly ground black pepper.
• Add chicken to vacuum seal bags; vacuum seal, pressing the chicken so that the skin is as flat as possible.
• Place the chicken in the water bath, making sure not to block the intake or output sections of the precision cooker. Cook for 1 to 4 hours. (See Tip 3)
• Once the chicken is cooked, transfer the bagged chicken to an ice water bath to chill. (See Tip 4)
• Remove the chicken from the bag(s) and scrape off any gelatin that has formed; transfer gelatin to a small bowl for use in the Mushroom Cream Sauce. Place the chicken on a paper towel lined plate; with another paper towel, blot the chicken dry and flatten the skin side to ensure even contact with the pan during searing.
• Preheat a 12-inch heavy skillet with peanut oil over medium heat until the oil is shimmering. Carefully add the chicken to the skillet, skin side down. Cook the chicken until the skin is brown and crispy, about 5 minutes. Turn the chicken and cook the second side until the chicken is warmed through, about 1 minute. Transfer the chicken to a paper towel lined plate. Serve with Mushroom Cream Sauce. Yield: 4 servings.
• In the same pan used to sear the chicken, add the shallots or onions; sauté for about a minute without browning. Stir in the mushrooms and sauté for several minutes until lightly browned and all of the liquid has evaporated. Pour in the chicken gelatin or broth and Madeira and boil down quickly over high heat until the liquid is syrupy. Stir in the cream and boil down again over high heat until the cream has thickened slightly. Remove from the heat; taste carefully for seasoning. Yield: About 1½ cups.

CREAMY GARLIC AND MUSHROOM CHICKEN THIGHS

Steps:

• Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
• Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
• Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.