- 8 chicken thighs with skins still on and bones in
- a generous seasoning of salt and pepper
- 2 tbsp sunflower oil
- Pre-heat the sous-vide machine to 74 degrees celsius.
- Lay the chicken thighs out on a large tray and season with salt and pepper.
- Turn the thighs over and season the other side.
- Place two thighs each in smaller zip lock bags and seal using the submersion method.
- Cook for 4 hours in the water bath.
- Once the time is up, place into a large bowl of cold water or an ice bath and chill for 30 minutes.
- Place in the fridge until you want to serve them.
- When you want to serve them, heat the sunflower oil in a large frying pan or skillet over a high heat.
- Take the fillets out of the bag, scrape off the congealed liquid (this makes great stock).
- Wipe the thigh dry with a piece of kitchen towel.
- Repeat for the remaining thighs.
- Place the thighs skin side down into the hot pan.
- Crisp up the skin for 4 to 5 minutes.
- Turn over and cook the underside for 2 minutes.
- Plate up on to pre-heated plates. Consider using any crispy bits or liquid in the pans to make a pan sauce.