For this preparation I essentially followed this recipe selecting to cook @ 165°F (74°C) for 2 hours.
I varied from the recipe in my marinade and ultimately the pan sauce. I chose to marinate the chicken in a mixture of fresh tumeric root, garlic, smoked paprika, salt olive oil and white wine.
As usual, when using my "magic wand", the Anova precision cooker, and following the guidance of Chef Lopez-Alt the result was perfectly delicious!
Crispy Sous-Vide Chicken Thighs
As I often do when in sous vide mode, I first consult, J. Kenji Lopez-Alt for cook times.
Crispy Sous-vide Chicken Thighs
INGREDIENTS
5-6 small pieces tumeric root - minced
Pan Sauce
PREPARATION
Preheat a water bath to 165°F (74°C).
In a large, non-reactive bowl mix marinade ingredients and toss chicken in prepared marinade. Salt and pepper to taste.
Place chicken in a single layer in zipper-lock bags or vacuum bags.
If Using Zipper-Lock Bags: Remove air from zipper-lock bags by closing bags, leaving the last inch of the top unsealed. Slowly lower bagged chicken into the preheated water bath, sealing the bags completely just before they fully submerge. Cook for 2 hours.
When chicken is cooked, transfer bags to an ice bath and chill completely.
To Finish:
Remove chicken from bags, reserving any gelled liquid, and pat thoroughly dry with paper towels. Place chicken on a cutting board, skin side down, and press firmly with your hands to flatten the skin against the board.
Heat the oil in a cast iron skillet over medium heat until shimmering. Gently lay the chicken in the skillet, skin side down, using your fingers or a set of tongs. Hold the chicken down flat in the pan with a flexible metal spatula or your fingers (be careful of splattering oil).
Cook until golden brown and crisp, about 8 minutes, reducing heat if chicken starts to singe. Flip chicken and warm second side for about 2 minutes. Transfer chicken to a paper towel–lined plate.
Return pan to medium-high heat. Add shallot and cook, stirring, until softened, about 30 seconds. Add wine and cook until reduced by half, about 2 minutes. Stir in gelled chicken juices and mustard. Off heat, whisk in butter, lemon juice, and parsley. Season to taste with salt and pepper.
Serve chicken immediately with pan sauce.
(Closely following the recipe of Chef J. Kenji Lopez-Alt)
INGREDIENTS
4 bone-in, skin-on chicken thighs
Marinade
Kosher salt and freshly ground black pepper
1 tablespoon smoked paprika
5 cloves garlic - minced5-6 small pieces tumeric root - minced
2 tablespoons olive oil
1/4 cup dry white wine
Salt and Pepper to tastePan Sauce
1 tablespoon vegetable oil
1 cup dry white wine
1 shallot - minced
1 tablespoon dijon mustard
2 tablespoons unsalted butter
1/2 teaspoon fresh juice from 1 lemon
1 tablespoon minced fresh parsley leaves
PREPARATION
Preheat a water bath to 165°F (74°C).
In a large, non-reactive bowl mix marinade ingredients and toss chicken in prepared marinade. Salt and pepper to taste.
Place chicken in a single layer in zipper-lock bags or vacuum bags.
If Using Zipper-Lock Bags: Remove air from zipper-lock bags by closing bags, leaving the last inch of the top unsealed. Slowly lower bagged chicken into the preheated water bath, sealing the bags completely just before they fully submerge. Cook for 2 hours.
When chicken is cooked, transfer bags to an ice bath and chill completely.
To Finish:
Remove chicken from bags, reserving any gelled liquid, and pat thoroughly dry with paper towels. Place chicken on a cutting board, skin side down, and press firmly with your hands to flatten the skin against the board.
Heat the oil in a cast iron skillet over medium heat until shimmering. Gently lay the chicken in the skillet, skin side down, using your fingers or a set of tongs. Hold the chicken down flat in the pan with a flexible metal spatula or your fingers (be careful of splattering oil).
Cook until golden brown and crisp, about 8 minutes, reducing heat if chicken starts to singe. Flip chicken and warm second side for about 2 minutes. Transfer chicken to a paper towel–lined plate.
Return pan to medium-high heat. Add shallot and cook, stirring, until softened, about 30 seconds. Add wine and cook until reduced by half, about 2 minutes. Stir in gelled chicken juices and mustard. Off heat, whisk in butter, lemon juice, and parsley. Season to taste with salt and pepper.
Serve chicken immediately with pan sauce.
© Joe V 2021 | Website by TesslerDesigns