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Sous Vide Chicken Thighs

D'Artagnan | Yield: serves 2-4
Even with access to so many amazing varieties and cuts of meat, humble chicken thighs are still a D’Artagnan employee favorite. Our organic chicken thighs are air-chilled, which means the chicken is full-flavored and the skin gets extra crispy. Here’s a simple sous vide recipe to make the most of this workhorse cut.
New How to Cook Chicken Thighs Sous Vide Recipe | D’Artagnan

Ingredients

Preparation

  1. Using the sous vide equipment of your choice, preheat a water bath to 165 degrees F.
  2. Pat chicken thighs dry then season both sides with salt and pepper. Place thighs in a single layer in a vacuum bag; vacuum and seal. Place chicken in the water bath and cook for 2 hours.
  3. Heat a heavy skillet over medium-high heat and add about a tablespoon of oil.
  4. Remove chicken from the bag and blot thoroughly dry with paper towels. (Save rendered juices for pan-sauce if you desire.)
  5. Sear chicken breasts, starting skin-side down, until golden brown. Turn chicken over and sear meat side, then turn them again to sear skin-side down until maximum crispiness is achieved. Rest chicken for a few minutes before serving.