Sous Vide Ginger Marmalade Chicken

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Chef Nicole attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, France. She worked as a restaurant chef in Rhode Island before becoming an award-winning international yacht chef. Today, Chef Nicole is a private chef and enjoys teaching cooking t ...

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Recipe Temp 170 F / 76.7 C
Recipe Time
Prep Time
Sweet marmalade + slightly spicy ginger + perfectly juicy sous vide chicken legs make one winning combination. Of course I had to bring them together to create a dish that would be perfect for a weeknight, a dinner party, or even Hanukkah!
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Ingredients for 4

  • 2 lbs or 4 pieces bone-in & skin-on chicken legs

  • 4 Tbsp prepared marmalade of your choosing

  • 2 Tbsp minced ginger (about 2

  • Salt & pepper

Directions

  • Step 1

    Set your Anova to 170º F/ 76.5ºC.

  • Step 2

    Season chicken with salt & pepper

  • Step 3

    Place all of your ingredients in the bag you plan to use and seal after releasing air with immersion method.

  • Step 4

    Place bag into prepared water bath and set timer for 4 hours.

    • Finishing Steps

    • Step 1

      Remove from water bath and transfer to a baking tray (I like to line mine with parchment paper for easy cleanup!)

    • Step 2

      Heat your broiler to 500ºF/260ºC/High setting. Arrange the rack beneath to be 8”/~20cm away from the heat.*

    • Step 3

      Place the chicken in the oven and broil for 8 - 10 minutes, until the skin turns golden brown and slightly crisped.

    • Step 4

      Remove from oven, serve, and enjoy!

    • Step 5

      *If you have a low profile bottom-of-stove broiler or just a salamander, reduce the cooking time to 4 - 5 minutes, and keep an eye on it to make sure you don’t char the skin! Alternately, you are welcome to torch as opposed to using the oven.

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170 F / 76.7 C Recipe Temp
Recipe Time
Prep Time