Crispy Sous-Vide Chicken Thighs with Mustard-Wine Pan Sauce
Sous-vide techniques yield chicken with unparalleled levels of juiciness. Finish your chicken on the stovetop to crisp it up.
Ingredients
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1/4 cup dry white wine
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tablespoon fresh thyme leaves
Directions
Preheat a water bath to desired final temperature using a sous-vide cooker, according to the chart below . Season chicken generously with salt and pepper. Place chicken in a single layer in zipper-lock bags or vacuum bags and add thyme or rosemary sprigs, if using.