Garlic Chicken Thighs Tomato Pasta

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BBQ and food nerd that loves combining Sous Vide and BBQ to create new and interesting way to enjoy food. Sous Vide is an all-around the year thing, just as firing up a BBQ, which might not be that common in the cold weather of Sweden. You can find my profile on inst ...

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Sous vide chicken thighs always turn out so good. Here is a rather simple, yet tasty pasta that works very well with chicken thighs. Weekdays evening dinner, a lunch or even the main course on the weekend. The flavors garlic, tomato and basil are what we are after, but don’t forget to salt properly.
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Ingredients for 4

  • 1.1 lbs chicken thighs (boneless)

  • 3-4 garlic cloves

  • 8 sun-dried tomatoes

  • Parsley

  • Basil/Garlic Pesto of your choice

  • Heavy cream

  • Cooking oil

  • Butter

  • Salt

  • Black pepper

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 66.5ºC / 151.7ºF

  • Step 2

    Peel 3-4 garlic cloves. Trim the chicken thighs slightly to remove excessive fat, and also make sure there are no bones or other hard parts left. Put the chicken thighs in a bowl and add salt and black pepper. Using a garlic press, press 3-4 garlic cloves and then stir so the salt, pepper and garlic are spread over the thighs.

  • Step 3

    Fold the chicken thighs and add to a vacuum bag so the thighs stack up, side by side. Seal the bag using a vacuum sealer and then drop it into the sous vide bath, cooking the chicken for 6 hours.

    • Finishing Steps

    • Step 0

      Shred the sun-dried tomatoes and basil. Put aside and save half of the shredded tomatoes, and 1/3 of the parsley for garnishing. Fill a large pot with water and boil up and richly salted water for the pasta, so it is ready when it is time to drop it in.

    • Step 1

      Remove bag from the sous vide bath, pour the contents in a bowl. Save the juice!

    • Step 2

      Heat up a cast-iron pan on very high heat, add cooking oil and butter and quickly give the chicken thighs a sear, then put aside. 

    • Step 3

      Lower the heat and let the pan cool off a bit. Cook the pasta according to the instructions.

    • Step 4

      Sear the garlic. Add cream, pesto and tomato paste, 2/3 of the parsley and 1/2 of the tomatoes. Stir and simmer for a few minutes so the sauce thickens while adding ½ cup of the juice from the sous vide bag.

    • Step 5

      Rinse the cooked pasta.

    • Step 6

      Very gently mix pasta, sauce and roughly chopped chicken thighs. Season with salt and black pepper to taste.

    • Step 7

      Add the mix to a plate, and garnish with the 1/2 tomatoes and 1/3 of parsley save up from before. Enjoy!

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151.7 F / 66.5 C Recipe Temp
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