Sous Vide Chicken Thighs

Sprinkle the chicken thighs with salt.

Pack the thighs individually in a vacuum bag. When the chicken is vacuumed individually, it is easier to fit them in the pot. It also allows for better water circulation.

Place teaspoons in the bottom of a pot. This is to help the water circulate and to ensure the water completely surrounds the chicken.

Place the chicken in the pot and cover with water.

Switch to the sous vide interface in the app. Click on the cooking zone and select chicken thighs in the quick guide, or set it manually to 63°C for 4 hours.

When the thighs are cooked, they can be fried immediately.

Heat a frying pan to 130°C and add butter. When you melt the butter at 130ºC, it won’t splutter as much.

Add the crusheed garlic and rosemary to the pan and fry until golden. Remove the spices.

Increase the temperature to 190 °C. Add the chicken, skin side down, and sear for 3 minutes. Turn and fry for 1 minute on the other side.

You can also choose to chill the chicken and store it in the fridge for up to 7 days before frying. When you are ready to serve the chicken, you need to heat it in a pot of water at 55°C for 1 hour, then you can brown them as described above.