Sous Vide Crispy Chicken Thighs with Honey and Lemon
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
Ingredients for 4
2 pounds bone-in, skin-on chicken thighs
Salt and freshly ground black pepper
3 tablespoons honey
Juice from 1/2 lemon
1 tablespoon chopped, fresh herbs, your choice
Pinch cayenne pepper
2 tablespoons vegetable oil
Flaky sea salt or other finishing salt
Set the Anova Sous Vide Precision Cooker to 150ºF (65.5ºC).
While water is heating, de-bone the chicken thighs. Generously season with salt and pepper and place in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 1/2 hours.
When the timer goes off, remove the bag from the water bath and transfer to an ice bath. Let the chicken cool completely. Place the bag of cooled chicken on a plate and arrange chicken into a flat layer. Cover with a second plate and weigh down with a heavy skillet. Refrigerate for 1 hour, or up to overnight.
While the chicken rests, make the honey lemon dressing: Mix honey with lemon juice, fresh herbs, and cayenne. Season to taste with salt.
When ready to serve, heat 2 tablespoons oil in a large cast iron or heavy skillet over medium-high heat. When the oil is shimmering, add the chicken thighs skin side up. Reduce the heat to medium, cover, and cook for 2 minutes.
Remove the lid, flip the thighs, and cook over medium heat until the skin is super crisp, about 8 minutes.
Transfer the thighs to a plate and drizzle with honey lemon dressing. Sprinkle with finishing salt and serve.