Chicken thighs with herbs and orange zest

Aromatic and singular flavours in a tender and crunchy chicken thighs, it works perfectly with many accompaniments!

Author

Jerónimo Sánchez

Prep Time: 01:45

Recipe Time: 01:30

Temperature : 149F / 65C

Ingredients

• Chicken thighs (5 und)
• Rosemary (2 sticks)
• Thyme (3 sticks)
• Bay leaf (2 und)
• Salt
• Pepper
• Paprika (3gr)
• Orange Zest (1/2 und)
• Olive oil (15ml)
• Garlic cloves (3-4 und)
• Sugar (5gr)

Directions

1. Marinate the thighs with the spices, put in the vacuum bag and and the herbs, sugar, salt, pepper, garlic, orange zest and olive oil, seal and vacuum. Spread all the ingredients roughly.
2. Pre-Heat the water at 65°C/150°F and submerge the bag.

Finishing Steps

1. Pre-Heat an iron cast to seal the chicken thighs skin down until it gets a golden colour.
2. Strains the juice in the vacuum bag and reduce in a saucepan until it gets thick, add the cold butter and turn off the heat, make a round movement Until the butter melts. Serve with the chicken thighs. Suggestion of server: you can serve with Mashed potato, and it matches perfectly. Enjoy!