Picture this: a lazy Sunday afternoon, the air filled with the comforting aroma of spices wafting from the kitchen. You’re not rushing anywhere, and there’s no pressure to get things done. It’s just you, the hum of life around you, and the promise of a meal that speaks of effortlessness and flavor.
Chicken thighs—those juicy, flavor-packed morsels of joy—aren’t they just the best? They’re like the underdog of the poultry world, often overshadowed by their leaner cousin, the breast. But oh, the thighs have a richness that makes you want to savor every bite. And when you cook them sous vide? Magic happens. They emerge tender and succulent, ready to be finished with a crispy skin that crackles under your fork. Imagine: the contrast between that golden, crispy exterior and the juicy interior. It’s like a little symphony on your palate.
Now, I won’t lie; my first attempt at sous vide cooking was a comedy of errors—water baths and vacuum-sealed bags everywhere. But once you get the hang of it, the precision is liberating. Plus, it’s the kind of dish that pairs well with anything; maybe a fresh salad or some roasted veggies if you’re feeling virtuous, or mashed potatoes when comfort is all you crave. And while we’re at it, let’s talk about how it’s perfect for a weeknight dinner or an impressive dish for guests. Either way, these chicken thighs are your ticket to crispy, juicy perfection.
Steps
- Prepare the Sous Vide Bath: Fill your sous vide container with water according to the manufacturer’s instructions. Set the temperature to 165°F (73.9°C) for tender and moist chicken, and allow the water to heat up.
- Season the Chicken: Generously season both sides of the bone-in, skin-on chicken thighs with kosher salt, black pepper, and garlic powder. Prepare sous vide bags by folding the top back about an inch to prevent food from touching the sealing area.
- Seal the Chicken: Place the seasoned chicken thighs into the sous vide bags without overlapping. Unfold the flap and vacuum seal the bags. Alternatively, use the displacement method with a Ziploc bag by submerging it in water to push out the air before sealing.
- Cook the Chicken Sous Vide: Once the water reaches the desired temperature, submerge the sealed bags into the sous vide bath. Cook the chicken for a minimum of 1 hour and up to 4 hours, with 75 minutes being ideal for this recipe.
- Prepare the Glaze: While the chicken is cooking, mix peach jam, balsamic vinegar, and Dijon mustard in a small bowl. Optionally, add a pinch of cayenne pepper for extra flavor.
- Cool the Chicken: After cooking, remove the chicken from the sous vide bath and place it in a bowl of ice water for 8-10 minutes. This step cools the chicken, allowing for more broiling time without overcooking.
- Broil the Chicken: Preheat your oven to the broil setting and place the oven rack a few inches from the top. Remove the chicken from the bags, pat dry with paper towels, and brush most of the glaze on both sides. Reserve a few tablespoons of glaze for serving.
- Finish Under the Broiler: Arrange the chicken on a foil-lined pan sprayed with oil, skin side up. Broil for 3-4 minutes until the skin is slightly browned. Optionally, add more glaze before serving.
- Serve: Garnish with chopped fresh parsley if desired, and enjoy your succulent sous vide chicken thighs.
Ingredients
- 2.25 pounds (1kg) bone-in, skin-on chicken thighs (approximately 6 thighs)
- Kosher salt
- Black pepper
- Garlic powder
- Optional garnish: chopped fresh parsley
- 1/2 cup (118ml) peach jam or preserves
- 2 tablespoons balsamic vinegar (high quality)
- 1 teaspoon Dijon mustard
- Pinch of cayenne pepper (optional)
Nutritional Values
Calories: 739kcal | Carbohydrates: 28g | Protein: 47g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 647mg | Potassium: 637mg | Fiber: 1g | Sugar: 19g | Vitamin A: 308IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg
FAQ
- What is the ideal cooking temperature and time for sous vide chicken thighs?
- The ideal temperature and time for sous vide chicken thighs depend on your preference. You can cook them at 150°F (65.6°C) or 165°F (73.9°C) for 1 to 4 hours. The higher temperature tends to result in softer and less stringy chicken. A cooking time of 1 hour and 15 minutes is often recommended.
- Can chicken thighs be cooked sous vide from frozen?
- Yes, you can sous vide chicken thighs directly from frozen. Just add an extra hour to the cooking time. It’s a good idea to season the chicken before freezing it to ensure the flavors are well integrated.
- What are some good side dishes to serve with sous vide chicken thighs?
- Sous vide chicken thighs pair well with various sides. Consider serving them with potatoes or rice dishes like herb potato salad or curried rice, salads like peach salad or Thai mango salad, and vegetable sides such as roasted cauliflower or sautéed peppers.
- What are some alternatives if I don’t have peach jam for the glaze?
- If peach jam is unavailable, you can substitute it with apricot or raspberry jam. Raspberry jam, in particular, creates a rich, deep flavor profile when mixed with balsamic vinegar. For a lower-calorie option, consider using a sugar-free jam.
- How can I achieve crispy skin on sous vide chicken thighs?
- To get crispy skin, after cooling the chicken in an ice bath, use a cast iron skillet or non-stick pan. Cook the chicken skin side down for 4-5 minutes until the skin is well browned. You can then brush on the glaze and broil it for a couple of minutes for added flavor.
Tips
- Advance Preparation and Flexibility: Prepare the chicken thighs sous vide a few days ahead and store them in the fridge. When you’re ready to serve, simply finish them off under the broiler for a quick and easy meal.
- Versatile Glaze Options: If you don’t have peach jam, you can substitute it with apricot or raspberry jam for the glaze. For a lower-calorie option, consider using sugar-free jam.
- Achieving Crispy Skin: For extra crispy skin, after cooking sous vide, cool the chicken in an ice bath for 10 minutes, then sear the skin side in a hot skillet for 4-5 minutes before broiling with the glaze.
- Cooking from Frozen: You can sous vide chicken thighs directly from frozen by adding an extra hour to the cooking time. For best results, season the chicken before freezing.
Equipment
- Sous Vide Precision Cooker
- Sous Vide Container
- Vacuum Sealer
- Vacuum Sealer Bags or Ziploc Bags (for displacement method)
- Cast Iron Skillet or Non-Stick Pan (for optional crispy skin method)
- Broiler Pan or Baking Sheet with Foil (if not already owned)
