Crispy Sous-Vide Chicken

You won't believe that it isn't undercooked.

I did a version of Michael Voltaggio's sous vide chicken thighs in the new rig tonight.  I took minimal pictures so I won't post this as a recipe until I do it again, but it is a winner.

The original recipe calls for skin-on but boneless thighs, but if your supermercado is like mine they have unmodified chicken parts or skinless-boneless chicken parts.  I decided to go bone in.  I added some time to the sous vide to account for the thermal mass of the bone.

Basically I patted the thighs dry and cut off the excess skin flap on each one.   I seasoned the bottom (non skin) side with garlic sea salt and lemon pepper.  Each piece was bagged with a half tsp of unsalted butter and a thyme sprig.  Vacuum away and place in a 145F sous vide bath for 2.5 hours.

After the cook, unbag the thighs and pat completely dry.  Scantly salt the skin and place (skin side down) on an oiled skillet (or griddle) over med to med-hi heat. Do the skin side for 5 min or until the skin is crispy but not burned.  Turn over for 2 min on the seasoning side.

Check out the quick potatoes in the background...

Plate and eat.  When I do the update I'll have to pretty up the plates with some color, but the flavor is awesome.

His and ...

Hers chicken and potatoes.