Chicken Thighs

Tender and juicy chicken for one

Author

Douglas Schultz

Everything

Prep Time: 00:10

Recipe Time: 01:30

Temperature : 165F / 73.9C

Ingredients

• 2 - Chicken thighs
• Garlic salt and black pepper
• 1/2 C White wine
• 1 C Heavy Cream

Directions

1. Set your Anova Sous Vide Precision Cooker to 165.0ºF / 73.9ºC.
2. Make sure your water bath is at 165 before adding the chicken to it.
3. Sprinkle both sides of the thighs with garlic salt and black pepper.
4. Vacuum bag both thighs so they are separate and both sides contact the water.

Browning The Thighs

1. 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.
2. Continue to cook the skin until it achieves the desired outcome.
3. Remove chicken from pan and deglaze with 1/4 cup white wine.
4. Season the wine with Garlic Salt and black pepper to taste.
5. 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
6. Place the chicken on your plate and pour the chicken gravy over the thighs
7. Note : Use the congealed chicken gel from the Sous vide bag for extra flavoring for the gravy