• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Paleo Recipes
    • Recipe Index
    • All Recipes
    • Instant Pot® Recipe Roundup
    • Paleo Packed Lunch Roundup
    • Whole30® Recipe Roundup
  • My Cookbooks
    • Nom Nom Paleo: Let’s Go!
    • Ready or Not!
    • Nom Nom Paleo: Food for Humans
  • Spice Blends
  • Shop
  • Events
  • Paleo Meal Plans
  • About
    • What’s Paleo?
    • About Michelle Tam
    • Nom Nom Paleo in the News

Nom Nom Paleo®

Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam!

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
Home » Blog » Uncategorized » Sous Vide Crispy Chicken Thighs (Again) and Veggies for Lunch

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

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.

1

Thrive Market   LunchBots   Real Plans

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Logged in as . Edit your profile. Log out? Required fields are marked *

Primary Sidebar

Archives

About Nom Nom Paleo Nom Nom Paleo Cookbooks Nom Nom Paleo App Nom Nom Paleo Spices
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Popular Posts

  • A slice of paleo and dairy free asparagus quiche on a plate in front of pie pan with quiche inside. Asparagus Quiche (Paleo, Whole30, Gluten Free, Dairy Free)
  • An overhead shot of a platter topped with Instant Pot (Pressure Cooker) Crispy Potatoes Instant Pot (Pressure Cooker) Crispy Potatoes
  • An overhead shot of the world's best braised green cabbage, carrot coins, and sliced onions in an oval casserole pan. Two hands are holding the handles with towels. World’s Best Braised Green Cabbage
  • An overhead shot of a tabletop with bowls of Pork and Napa Cabbage Soup Pork and Napa Cabbage Soup (Whole30, Instant Pot)

Footer

COPYRIGHT© NOM NOM PALEO LLC. All rights reserved. The content on this website may not be copied or reproduced in any manner whatsoever without prior written permission.

HOME  •  PRIVACY POLICY  •  CONTACT

Copyright © 2023