Sous Vide Chicken Thighs with Lemon Sauce

(797)

Barbara Freda

Charlotte NC

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 ...

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This is another dish inspired by Marcella Hazan. I altered it a long time ago to use just boneless, skinless chicken thighs (instead of a whole, cut-up chicken), which lend themselves nicely to sous vide. The sauce is like magic, the lemony egg yolks thickening the well-reduced beef stock in the skillet. Using beef stock may seem odd with the chicken but it holds up well to the meaty chicken thighs. This is a family favorite in regular rotation.
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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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 150ºF (65.5ºC).

  • Step 2

    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.

  • Step 3

    Place the bags in the water bath and set the timer for 2 hours.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    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.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bags from the water bath. Remove the chicken from the bags and pat dry with paper towels.

    • Step 1

      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.

    • Step 2

      Transfer chicken thighs to a platter and spoon sauce over the top. Garnish with parsley. Serve.

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149.9 F / 65.5 C Recipe Temp
Recipe Time
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