Go to the Recipe: Crispy Sous Vide Chicken Thighs
Hey Ronny,
I agree with Morten, splatter guards are great. Silicone or wire mesh like this one. I have also found pre searing skin before cooking sous vide reduces the amount of splatter during the post sear.
Cook in a sauté pan. Use a silicone splatter guard. Use butter instead of oil.
This turned out to be awesome! I still find it impossible to sear thighs from sous vide without making a huge splattering mess. I patted them with paper towels and even put them on a rack in the refrigerator for a day. Since I figured this would be an issue, I just cooked them in a pan outside haha. Would love any tips anyone may have to reduce splatter. Perhaps a like coating of cornstarch or something?
Great recipe! One suggestion I might make is that a new owner of a Control Freak Home unit that when you do a recipe and say, e.g.g., medium heat on your skillet, you also include a temp setting for the CFH so we can get used to ‘translating’ low/medium/high to degrees.
I LOVE how these thighs turn out!!! I cooked them again tonight, but was lazy so I seasoned with just salt, black pepper, garlic powder and a little smoked paprika. I like to run them at the higher 185F temperature - I prefer. meatier texture thank you get at the lower temp.
After browning, I deglazed the pan with a little white wine and added the liquid from the sous vide bag. I let this reduce while I reheated leftover broccolini and some mushroom farro risotto from last night's dinner. WOW!
What happened to the Recipes gallery? I can't explore/look for interesting recipes to make anymore. I have to either look at whatever is featured or know what I want to make to search for it? Come on guys.
Here's how I made this way easier: pound the chicken in the bag.
I bone out the thigs, salt them, and bag in a single layer (leaving some room because they get wider after pounding), and pound after sealing. I usually do 5-6 thighs to a bag.
OMG! Made this meal tonight for friends, what a hit! Everything was perfect and delicious. So easy too. Only had to make mono adjustments to the seasoning according to my taste. Added a little (2 T.) maple syrup and sage to the yam purée. So yummy and gorgeous. Can't wait to make other veggie purées with this method. Chicken thighs were super tender.
Awesome combo! Great idea!
I just made this, it was absolutely yummy, I substituted the yams with carrots because I had them in the garden as well as the kale and it became heavenly. I felt like a celebrity cheff ..
I have just started with sous vide. In the past, I always slow cooked chicken thighs and am used to a fork tender finish. However, after only an hour, this method leaves the thighs tough and chewy. They were cooked, but the consistency left much to be desired. How about you still give the cooking time for it to be cooked, but you add another time for the chicken thighs to be tender.I am trying the 24 hour lamb shanks at the moment, so fingers crossed this time is enough.
Professional Chef Sam G here: Most likely one of the following: Yes, your pan was too hot (medium heat is more that enough) or You didn't use enough oil in the pan. Or you didn't preheat the pan. Don't worry, more oil won't make greasy food. On the positive side, you're half way home, if you got excessive browning then you know what I find most difficult to teach; "Don't Play with Your Food!" "Let it sit and brown. Stop moving it around so much." If your chicken didn't stick you're half way home. Last thought: Did you use Teflon? Cast Iron or even aluminum pans give much better browning. Much. Good Luck!
Same temp, just 20 minutes longer according to the recipe.
Chefsteps recipes are always great! In that case, while searing the chicken skin I got almost no melted fat out of the skin and eventually didn't get this beautiful golden brown skin, more like dark brown. Where did I go wrong? Was my pan too hot?
Why make it up ahead of time and freeze it when it's so easy to make
That's because CS is a jedi master and knows when his pan is too hot
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.
At what temp should I cook these at if frozen?
nice post
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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.
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.
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.
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.
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.
Your videos are awesome!
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.
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.
Made it today, another great combo from ChefSteps! Thanks!
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?
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.
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.
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?
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 made it tonight. Awesome !
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!
Can I make a bunch & freeze them? How much time do I need to heat it up in order to serve it?
