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Sous Vide Crispy Chicken Thighs (Again) and Veggies for Lunch

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To show off the awesomeness of my SousVide Supreme, I made crispy sous vide chicken thighs (again) for lunch today.

Okay, deboning chicken thighs isn’t that hard (and DIY is a lot cheaper than the boneless, skin-on thighs for sale at the Japanese market). I just used a sharp pair of kitchen shears to cut out the thighbones. And, I had my chef sister help me debone half, er, two-thirds, of them with me.

I seasoned the thighs with salt and pepper (on the meat side)…

…and vacuum-sealed four thighs per bag with a pat of butter on each thigh.

I placed three packets (12 thighs total) into my SousVide Supreme set at 150 F and let them cook for 1.5 hours. I removed the packets and dunked them in an ice bath for 20 minutes. Then, I placed two packets (8 thighs) in between two baking sheets and weighed them down with my Le Creuset Dutch oven (my heaviest pot). The last packet was put in the fridge for later consumption. Yay!

For my veggie sides, I placed two packets of winter squash puree straight from the freezer into my SousVide Supreme, and I nuked leftover braised cabbage and roasted broccoli and bacon.

I removed the flattened thighs from the platic bags, dried them off, and seasoned them on both sides with Dukka and salted the skin side. I heated my cast iron skillet to medium high with 2 tablespoons of macadamia nut oil. Then, I seared the thighs, skin side down for 7 minutes undisturbed…

…and then 2 minutes on the meat side.

There’s quite a bit of splatter, especially after the chicken fat renders so where an apron! I gotta get myself a splatter guard.

While the thighs were frying, I removed the winter squash puree packets from the SousVide Supreme. I cut the packets; squeezed the contents into a bowl; added 2 tablespoons of butter, salt, and pepper; and mixed everything together.  

Here’s my lunch plate:

Crispy chicken thighs..

…and pork chops are my favorite items to cook sous vide, no doubt.

Sous Vide Crispy Chicken Thighs

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About a month ago, I posted videos of Michael Voltaggio’s recipe for sous vide crispy chicken thighs but tonight was the first time I actually made them. Man, his recipe is awesome. I’m competent in the kitchen but this recipe (and the SousVide Supreme) will make you look like a phenomenal cook. The only hands-on stuff I had to do was season the thighs, vacuum seal them with a pat of butter, dump them in the water bath, and brown them. I seasoned the thighs differently from how Mr. Voltaggio did but I followed his technique and that’s the part that will make you look like you have mad skillz.

Here’s what I assembled:

  • 6 skin-on, boneless chicken thighs
  • Kosher salt
  • freshly ground pepper
  • Your favorite seasoning
  • 6 tablespoons of unsalted butter, ghee, or duck fat
  • 2 tablespoons of lard

I started with my store-bought, skin-on, boneless thighs.  Hey, if you guys have great knife skills debone the thighs yourself.  I don’t have the skills or the time or the inclination. Sorry.

[Update on 5/30/12: I have since honed my deboning skills and I routinely use bone-in and skin-on thighs. I save the bones for quick pressure cooker bone broth.]

I patted the thighs dry and then I seasoned the flesh side with salt and pepper and some seasoning (I used garlic powder and dried thyme).

 Then, I vacuum sealed each thigh with a pat of butter.

I dunked all six thighs in my SousVide Supreme set at 150 F and I left them in there for 1.5 hours. When I took them out of the bath, I dunked two thighs in an ice bath (to cook off later in the week) and I stuck the other four thighs in between two baking sheets with my cast iron skillets on top for around 30 minutes.

I removed the flattened thighs from the plastic bags and dried them thoroughly.

I heated 2 tablespoons of lard over medium heat (not high) and when the lard started smoking, I added two thighs, skin side down.  I left them undisturbed for 5 minutes and then I flipped them over and fried them for an additional minute. 

Then, I removed the chicken thighs and placed them on a wire rack…

…before sprinkling some fleur de sel over the crisped skin.

You can serve the chicken thighs with your veggie sides of choice

These thighs are awesome.  Super crispy skin and juicy, tender, flavorful meat. It takes so little time and tastes so good!  Definitely a dish I’d serve company because you can sous vide it ahead of time and just crisp up the skin when it’s time to nosh. I can’t wait to fry up my remaining two thighs in the fridge…