These savory sous vide chicken thighs are tender and flavorful, cooked to perfection in a water bath, then seared for a crispy finish.
Ingredients
4 pieces chicken thighs
1/4 cup olive oil
2 tablespoons fresh rosemary
as needed tablespoon avocado oil
to taste teaspoon salt
Method
Start by filling a large pot with hot water and attach your sous vide immersion circulator. Set it to 168°F (75°C) for precise cooking.
Trim off any excess fat from the chicken thighs. Place each thigh on a cutting board, cover with plastic wrap, and gently pound them to an even thickness of about 1/2 inch. Lightly season the meat side with salt. Repeat for all thighs.
In a large resealable bag, combine half of the chicken thighs with half of the olive oil and half of the rosemary. Seal the bag, ensuring there's room for the thighs. Repeat this with the remaining chicken, using the water immersion method to remove excess air from both bags. Submerge them in the water bath and set the timer for 45 minutes.
Once the timer signals, carefully remove the chicken thighs from the water bath and pat them dry with paper towels.
Heat a sufficient amount of avocado oil in a skillet over medium-high heat until it shimmers. Add the chicken thighs skin-side down and sear until they are golden brown, which should take about 5 minutes.
