Sous Vide Boneless Chicken Thighs
These sous vide boneless chicken thighs come out perfect every time, and are incredible serve with a creamy, tangy, balsamic cream sauce.
Servings: 4 servings
Calories: 304kcal
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon unsalted butter
Balsamic Cream Sauce:
- 1 tablespoon olive oil
- 1 garlic clove minced
- 1 sprig fresh thyme
- ¼ cup chicken stock
- ½ cup heavy cream
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoons balsamic vinegar
Instructions
- Heat a sous vide water bath to 160°F degrees.
- Season the chicken with salt and pepper and seal in a vacuum seal bag along with the butter.
- Cook for 2-4 hours in the sous vide water bath.
- Remove, remove from bag and serve with the balsamic cream sauce. **brown in a cast iron skillet over medium if preferred (optional, not required).
Balsamic Cream Sauce:
- Heat the olive oil in a small/medium skillet over medium heat. Add the garlic and sauté for 2-3 minutes.
- Add the thyme, salt, pepper, stock and cream and cook down until thickened, about 3-5 minutes.
- Stir in the vinegar. Remove from heat, adjust salt to taste if needed and serve.
Notes
- Get as much air out of the bag as possible to prevent floating. Using a vacuum sealer works best for this, but you can also use the water displacement method.
- If the bag floats use one of these sous vide weights or weight it down with something to ensure the chicken cooks evenly.
- Adjust the sauce to taste at the end. You may need to add additional salt to your own taste.
- Browning the chicken is optional. It can add extra flavor to the outside, but is completely unnecessary to have an amazing dish.
- Cooking the chicken for 4 hours will provide the best, most tender results, however, you can cook the thighs anywhere between 2-6 hours and they will be fully cooked through and juicy.
- Always season the chicken before putting it in the water bath to ensure it soaks up all the flavor while cooking.
- If you are making these in advance, plunge them directly in an ice bath for 20-30 minutes when done cooking. Then store in the fridge or freezer.
- It's ok if the chicken is a little pink in the middle. It is fully cooked and safe to eat.
Nutrition
Serving: 1thigh | Calories: 304kcal | Carbohydrates: 3g | Protein: 23g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 843mg | Potassium: 337mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg