Crispy Sous Vide Chicken Thighs With Mustard-Wine Pan Sauce Recipe

The technique enables you to achieve results that are not possible using more conventional techniques because it gives you unmatched control over the final texture of the chicken thighs. When cooked to the same final temperature, chicken thighs cooked in a sous vide bag always turn out juicier than chicken thighs cooked in a traditional way.

Why Sous Vide?

I made the decision to test the various conflicting recommended temperature ranges for chicken thighs. I cooked batches of chicken thighs for varying lengths of time, ranging from an hour to 24 hours, at temperatures between 140°F and 180°F.

What Temperature Should I Use to Cook Chicken Thighs?

If you prefer a very meaty, robust texture, try these times and temperatures: The chicken will almost cook into a steak.

150°F (66°C) for 1 to 4 Hours: Very Juicy and Quite Firm

Following my instructions for deboning chicken thighs, you can comply with some recipes' requests to remove the bone before cooking.

Tips for Cooking Sous Vide Chicken Thighs

Personally, I believe it is superfluous. It's simple enough to remove the bone after the chicken has been cooked, or you can simply serve it with the bone in if you're skilled with a boning knife.

Tips for Cooking Sous Vide Chicken Thighs

Season bone-in, skin-on chicken thighs, drumsticks, or legs liberally on both sides with salt and pepper before bagging. If desired, add aromatics like thyme, garlic, or rosemary.

Tips for Cooking Sous Vide Chicken Thighs

Transfer the bagged chicken to an ice bath that has been set up once it has been cooked for the specified amount of time. Before being finished and served, the chicken can be kept in the refrigerator for up to three days at this point.

Tips for Cooking Sous Vide Chicken Thighs

It doesn't really need a sauce because sous-vide chicken is so darn juicy, but it seemed wasteful to discard the gelatin-rich meat juices that accumulate in the sous-vide bags after cooking chicken thighs. I made a quick and simple pan sauce with whole mustard seed, wine, and butter using that gelled liquid as the foundation.

Saucing the Chicken

4 chicken thighs, skin on and bone in. freshly ground black pepper and Kosher salt 4 sprigs of rosemary or thyme (optional) 1 tablespoon of grapeseed, vegetable, or canola oil 1 minced small shallot

Ingredients

1 glass of dry white wine Whole-grain mustard, 1 tablespoon Unsalted butter, two tablespoons 1 lemon's fresh juice, half a teaspoon 1 tablespoon of freshly minced parsley

Ingredients

Using a sous-vide cooker, preheat a water bath to the desired final temperature as shown in the chart below. Sprinkle chicken with a lot of salt and pepper.

Directions

If using zipper-lock bags, seal the bags, leaving the last inch of the top open to let the air out. Chicken in bags should be carefully lowered into the hot water bath, with the bags being fully sealed just before they are submerged. Following the chart below, prepare food.

Directions

Transfer the bags to an ice bath and let them completely cool once the chicken is cooked. Either continue to step 5 or finish by storing the chicken in the refrigerator for up to 4 days.

Directions

In a nonstick or cast iron skillet, heat the oil until it shimmers over medium heat. Using tongs or your fingers, gently place the chicken, skin side down, in the skillet.

Directions

Utilizing either your fingers or a flexible metal spatula, hold the chicken down flat in the pan (be careful of splattering oil). Cook for 8 minutes or until golden brown and crisp, lowering heat if chicken begins to singe. Cook the chicken on the other side for about two minutes. Place the chicken on a plate covered with paper towels.

Directions

Heat the pan again on high. Shallot should be added and cooked for about 30 seconds while stirring. Cook the wine for about 2 minutes, or until it has reduced by half. Add mustard and the gelled chicken juices. Add butter, lemon juice, and parsley after turning the heat off. Use salt and pepper to taste to season.

Directions

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