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    Home » Recipes » Poultry

    Sous Vide Greek Chicken

    Jul 8, 2018 · Leave a Comment

    Sous vide greek chicken is what dreams are made of. The chicken thighs are cooked to perfection using a sous vide, then the delicious greek lemon sauce ties it all together. The result? Amazing tasting chicken that you can whip out for any occasion.

    sous vide greek chicken with lemon and olives

    Time and Temperature

    Through loads of experimentation, we have found that cooking chicken thighs at 74C/165F for 1.5 hours is the perfect combo. Leaving the chicken in for 1.5 hours results in a juicy bird that Thomas Keller would be proud of. Also, cooking them at a temperature of 165F ensures that the chicken is fully cooked to the bone. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.

    Special Equipment

    Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.

    12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.

    Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.

    Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.

    Check out our full list of recommended gear here.

    sous vide greek chicken with lemon and olives
    Print

    Sous Vide Greek Chicken

    Course Main Course
    Cuisine Greek
    Prep Time 5 minutes
    Hands-On Cook Time 10 minutes
    Sous Vide Time 1 hour 30 minutes
    Total Time 1 hour 45 minutes
    Servings 4 people

    Ingredients

    • 4 bone-in, skin-on chicken thighs
    • ¼ cup fresh lemon juice
    • ¼ cup olive oil
    • 2 cloves garlic, minced
    • ½ tablespoon fresh oregano
    • ½ tablespoon fresh rosemary
    • ½ tablespoon fresh thyme
    • 2 tablespoon unsalted butter
    • Salt and pepper to taste

    Instructions

    Preparation

    1. Set sous vide machine to 74C/165F.

    2. In a food processor or blender, blend together lemon juice, olive oil, garlic, oregano, rosemary and thyme to create a marinade.

    3. Season chicken thighs with salt and pepper to taste. Place chicken in freezer bag with blended marinade, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.

    Finishing

    1. Remove bag from bath. Take chicken out of the bag, pat dry and season with salt and pepper to taste. Set the bag containing the marinade to the side for the sauce.

    2. Heat up large skillet on medium high. Add 1 tablespoon of olive oil and 2 tablespoon of butter. When the butter and oil begin the sizzle, add in chicken thighs skin-side down for 1 minute, or until browned. Flip and cook other side for 1 minute. Remove chicken thighs from skillet, and place on plate to rest.

    3. Add the marinade from the bag in to the skillet. Bring liquid to a simmer, and cook for 3 minutes. Return chicken back to the pan for 1 minute, and baste the chicken with the sauce. Remove chicken from skillet, serve with your favorite sides and enjoy!

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    About Jason Veselak

    Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

    This post may contain affiliate links for products I use regularly and highly recommend.

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