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sous vide chicken thigh in lemon pan sauce
5 from 7 votes
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Sous Vide Chicken Thighs

Course Main Course
Cuisine American, French
Keyword best, chicken thigh, sous vide, sous vide chicken thigh
Prep Time 5 minutes
Hands-On Cook Time 5 minutes
Sous Vide Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4 people

Ingredients

Chicken Thighs

  • 4 bone-in, skin-on or boneless chicken thighs
  • 4 sprigs fresh thyme
  • salt and pepper to taste

Pan Sauce

  • ½ cup shallots, finely minced
  • 1 cup chicken broth, low sodium
  • 1 cup dry white wine
  • 3 tablespoon butter, unsalted
  • 1 teaspoon lemon zest
  • 2 sprigs fresh thyme
  • salt to taste

Instructions

Preparation

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

  2. Lightly season chicken thighs with salt. Place chicken in sous vide bag with thyme, 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.

  2. Heat up large skillet on medium-high and add oil. Sear chicken thighs skin side down for 3-4 minutes or until browned, then flip and sear for 1 minute. Remove from the pan, and place on a plate to rest.

  3. While the chicken is resting, reduce heat to medium-low. Once the skillet has cooled down a touch, add 1 tablespoon of butter and minced shallots. Sauté shallots for 2-3 minutes stirring frequently until softened.

  4. Add white wine to deglaze the pan and stir, making sure to scrape any browned bits stuck to the bottom of the skillet. Increase heat to medium high and let the wine reduce by half.

  5. Once the liquid is reduced, add in chicken stock and bring to a hard simmer. Add in fresh thyme and lemon zest, and reduced by half until it starts resembling a slightly thickened sauce.

  6. Remove from heat and allow the sauce to slightly cool. Add remaining 2 tablespoon of butter and whisk until it is completely melted. Taste the sauce and add salt to taste. Place the chicken back into the skillet to warm them up and take in the flavor.

  7. Plate chicken thighs and ladle this heavenly sauce over your chicken. Serve immediately and enjoy!