Go to the Recipe: Crispy Sous Vide Chicken Thighs
Do you happen to know the brand of the pan used in the video? It doesn't look like traditional nonstick pans you typically see in stores, and I don't feel comfortable getting my standard teflon pans ripping hot. Thanks!
Hi David,
That is a Scanpan. Great stuff.
Awesome, thanks!
Check out the Cleverona on Amazon. Best nonstick i’ve ever used. Takes heat to 500F. Handle detaches so you can put pan in oven. I was shocked. Dirt cheap. https://www.amazon.com/Cleverona-Essential-Nonstick-SecureSnap-Detachable/dp/B01C5FF87W
This is an absolute revelation! I've always done my thighs at 74oC for 2 hours, because I assumed they needed it to break down the muscle. But this totally works - delicious.
Oh my god. I made this tonight and it was absolutely amazing. The flavours between the puree and the salad work so well. Thanks so much chefsteps.
Can these be sous vide in advanced, refrigerated, and then seared right before served? Would they need some additional water bath time to reheat?
What are those other purée/salad combos they showed? Any guesses?
I made this last night for some friends who are doing the Whole30 diet. Substituted avocado oil for butter in the Yam Puree, turned out great!
What pans are you using in these and other videos? Have always been curious on your recommendations for pans.
Hi Kevin,
The kitchen has had great results using Scanpan products from Denmark. Remember to get them rippin’ hot before you add the food.
Hey Travis, you can find the latest sous vide staples recipes in the recipe gallery (https://www.chefsteps.com/gallery). They are designed to be mixed and matched so you have lots of ideas for weeknight dinners.
Relatively new to ChefSteps... wow! You've made me a hero with my new Joule
Do you folks ever use well-seasoned cast iron pans for searing/finishing? Any issues to be concerned with?
Can this recipe be done with turkey thighs at the same time/temps, or would they need to cook longer?
thigh is considered dark meat, why is it you suggest the cooking time is only 45min? Is it because chicken don't really exercise like ducks do and we can consider the entire chicken 'white-ish' meat?
Can I make a bunch & freeze them? How much time do I need to heat it up in order to serve it?
@Albert Chen the suggested cooking time is such because you remove the bone, pound it thin, and use a much warmer cooking temperature.
Just made this..... the only thing I did different was the kale salad only had olive oil, salt, pepper,Parmesan, and lemon juice and the Chicken was out of this world. The entire trio is worth a try!
I made it tonight. Awesome !
I really loved this technique for the chicken, i doctored it a little by adding some crushed garlic and lemon slices to the bag before cooking but wasn't a particular fan of the pairing with the sweet potato puree (although i do really like that for a side).
i also used a coldsmoker last second to infuse a little oak smoke into the chicken which was pretty nice.
I tried this a couple of times and it tastes great! However, it takes me a while to debone the chicken thighs, which makes it undesirable if I wanted to cook it for more guests. What ajustement to temperature and time would I have to make if I leave the bone in? Would it turn out very different?
Scanpans are amazing! Incredibly non-stick and indestructible.
This recipe is great! I couldnt find a heartier green for the salad where I'm at , so I did some red leaf and radishes. Red leaf was a little too delicate but still tasted good. I also put a little Garam Masala in the puree for that spiced homey flavor.
Served this to two picky kids and they cleaned their plates. They normally wouldn't touch Kale and at least one complains about skin on chicken. Wonderful meal.
A couple of questions: 1. If it's frozen, I can't take the bones out... what does that mean for the cook time? and; 2. I have a 3 pc drum and thigh combo... will it work?
Made it today, another great combo from ChefSteps! Thanks!
Made this last night but served with rice (kids) and a sauce made from the liquid that the chicken created and it was superb. Added a bit of rosemary, more pepper, and a bit of potato starch (to blend some of the fat to the stock) to the sauce. Note: I only used a bit of the melted fat in the sauce by using a separator. Really good. I've got to try duck breast this way as I would think the same technique would make the skin beautifully crisp.
Awesome, I can't wait to make it and taste the final product tonight!! I just made canna-butter with sous vide I am addicted to sous vide.
Your videos are awesome!
Yes! Plop them back in the bath at ~140F for 15 min to warm up and then sear. Warming temperature doesn't really matter, but you are not looking to cook further (although it wouldn't hurt either).
The only problem I have with this recipe is that the skin tends to shrink inwards from the edges of the mean during searing, so the presentation isn't as pretty as CS's.
I still don't get how a 75ºC thigh is juicier than a 60ºC breast (connective tissue & collagene?). :-o Made it with cabbage + leek, sautee + puree. Tasty.
This is such a crown pleaser. I don't bother bashing the chicken and it cooks fine. I like to cook in batches and freeze. It's great to take camping too.
Recipe is great! But... I like to cook around 18 thighs at a time and use the meat later in other dishes, and I don't want to take the time to bone them. What time and temp for bone-in thighs? This question has been asked by others and ignored, I really need an answer please.
Laura, pretty sure the temp wouldn't change. Maybe an hour instead of just 45 min. And make sure you have a plan to shock the extra meat in an icebath to get it chilled and prevent food-borne pathogens.
nice post
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At what temp should I cook these at if frozen?
I'm crazy late to the party, but this is classic chef steps goodness. I didn't have yams and too lazy to go to the store so I used purple potatoes. Amazingly delicious for how simple it is to execute.
That's because CS is a jedi master and knows when his pan is too hot
Why make it up ahead of time and freeze it when it's so easy to make
Same temp, just 20 minutes longer according to the recipe.
