Chicken Thighs are one of our favourite things to make in the sous vide. It’s simple, fast, economical, tasty … the adjectives go on. We usually buy them in bulk (from costco, of course), prep, and freeze them. When we are ready, we make the batch for the week. Goes great on salad, with potatoes, vegetable puree, on rice … whatever you have, it probably works with it. Don’t forget to save the liquid in the bag, this can be used as chicken stock, or a great pan sauce.
Fresh Herbs (Optional)
- Set water bath to 165F.
- (Optional Step) Debone, flatten, and square off the chicken thighs. This helps with browning but totally optional. You can save some time by doing nothing, and skipping to the next step.
- Generously salt the chicken thighs.
- Bag the chicken thighs in a single layer – remember not to over crowd them.
- Add the herbs on the meat side.
- Place bagged chicken thighs in the water bath for 1-2h and up to 4.
- Chill the chicken until ready to use.
- To finish, heat pan, ideally a non-stick over medium high heat.
- Dry the chicken thighs by patting them down with a paper towel, and remove any liquid or herbs that may be sticking to the chicken.
- Sprinkle salt on both sides of the chicken thighs.
- If using a non-stick pan, adding oil is optional. The chicken will render off more than enough fat.
- Place chicken in the pan skin side down until nice and golden brown. The skin will release itself when it’s ready… don’t rush the process.
- Flip to the meat side to sear and heat through.