Saturday, 26 November 2016

Sous-vide Chicken Thighs

Cooking these slowly really breaks down the toughness while preserving the flavour.


  • 8 chicken thighs with skins still on and bones in
  • a generous seasoning of salt and pepper
  • 2 tbsp sunflower oil


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

Serves 4.

No comments:

Post a Comment