Cajun Chicken Thighs - Bone In/Skin On

3 Chicken Thighs bone in/skin on

Author

Sylvain Bergeron

Now with my new Anova that i gave my wife for Christmas, anything and everything!! Just getting revved up with this thing and i can now challenge my wife’s cooking... until she realizes what’s going on then I’m screwed once she takes it away from me!!

Prep Time: 00:05

Recipe Time: 02:00

Temperature : 153F / 67.2C

Ingredients

• 3 chicken thighs- bone in/skin on
• Ground sea salt and ground pepper
• Cajun seasoning
• 1 large basil leaf
• Olive oil

Directions

1. Set your Anova Sous Vide Precision Cooker to 153.0ºF / 67.2ºC.
2. Pat dry chicken thighs
3. Rub in salt, pepper, cajun seasoning on both sides then place in zip lock bag
4. Add 2 tbsp olive oil
5. Insert bag in water bath and seal
6. Cook for 2 hrs

1. Remove from water and let rest incovered for 5 min
2. Heat 2 tbsp of oil in cast iron pan
3. Sear chicken thighs on Med High heat for 1 min on non skin side then 1 min or until crispy skin on skin side
4. Remove from pan and rest for 5 min
5. Slice and serve!