Chicken Thighs

Ingredients for 1

• 2 - Chicken thighs

• Garlic salt and black pepper

• 1/2 C White wine

• 1 C Heavy Cream

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 165.0ºF / 73.9ºC.

• Step 2

  Make sure your water bath is at 165 before adding the chicken to it.

• Step 3

  Sprinkle both sides of the thighs with garlic salt and black pepper.

• Step 4

  Vacuum bag both thighs so they are separate and both sides contact the water.

• Browning The Thighs

• Step 0

  Remove chicken from the bag and place skin side down in a skillet that has melted butter in it. Heat should be set to medium.

• 

  Step 1

  Continue to cook the skin until it achieves the desired outcome.

• Step 2

  Remove chicken from pan and deglaze with 1/4 cup white wine.

• Step 3

  Season the wine with Garlic Salt and black pepper to taste.

• 

  Step 4

  As the wine reduces to half add 1/2 to 1 Cup Heavy Cream to the pan and reduce the contents to your desired consistency. Use less cream for less sauce

• 

  Step 5

  Place the chicken on your plate and pour the chicken gravy over the thighs

• Step 6

  Note : Use the congealed chicken gel from the Sous vide bag for extra flavoring for the gravy

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