Garlic Chicken Thighs Tomato Pasta

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.

Author

Per Brage

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 instagram here: https://www.instagram.com/perbrage/

Prep Time: 00:10

Recipe Time: 06:00

Temperature : 151.7F / 66.5C

Ingredients

• 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

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

1. 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.
2. Remove bag from the sous vide bath, pour the contents in a bowl. Save the juice!
3. 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. 
4. Lower the heat and let the pan cool off a bit. Cook the pasta according to the instructions.
5. 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.
6. Rinse the cooked pasta.
7. Very gently mix pasta, sauce and roughly chopped chicken thighs. Season with salt and black pepper to taste.
8. Add the mix to a plate, and garnish with the 1/2 tomatoes and 1/3 of parsley save up from before. Enjoy!