Sous Vide Chicken Thighs with Lemon Sauce
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
Ingredients for 6
2 pounds boneless, skinless chicken thighs
3 tablespoons unsalted butter
Salt and freshly ground black pepper
1 onion, finely chopped
1 cup beef stock
Juice of 2 lemons (about 1/4 cup)
2 egg yolks
1 tablespoon olive oil
Chopped fresh parsley, for serving
Set the Anova Sous Vide Precision Cooker to 150ºF (65.5ºC).
Season the chicken thighs with salt and pepper. Divide between 2 large zipper lock or vacuum seal bags. Divide 1 tablespoon butter between the bags. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting.
Place the bags in the water bath and set the timer for 2 hours.
About 20 minutes before the chicken is finished, prepare the sauce: Melt 1 tablespoon butter in a cast iron skillet over medium heat. When the butter stops foaming, add the onion. Reduce the heat to medium and cook until well browned, about 10 minutes.
Add the beef stock and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until reduced to a thick glaze. Remove the skillet from the heat.
In a small bowl, whisk the lemon juice together with the egg yolks. While whisking constantly, add the lemon-egg mixture to the beef stock mixture. Season to taste with salt and pepper. Cover to keep warm.
When the timer goes off, remove the bags from the water bath. Remove the chicken from the bags and pat dry with paper towels.
Heat the oil and remaining tablespoon butter in a second large skillet over medium-high heat. When the oil is shimmering, add the chicken and sear until well-browned on both sides, about 3 minutes total.
Transfer chicken thighs to a platter and spoon sauce over the top. Garnish with parsley. Serve.