Sous Vide Mustard Braised Chicken Legs

Ingredients for 4

• 4 whole chicken legs

• Kosher salt and freshly ground black pepper

• 2 tablespoons extra virgin olive oil

• 2 shallots, thinly sliced

• 3 cloves garlic, thinly sliced

• 1/2 cup dry white wine

• 1 cup chicken stock

• 1/4 cup whole grain mustard

• 1 cup heavy cream

• 2 tablespoons minced fresh tarragon

• 1 tablespoon minced fresh thyme

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 170°F (76°C).

• Step 2

  Season the chicken with salt and pepper.

• Step 3

  In a large non-stick skillet, heat the oil over medium-high heat. When the oil is shimmering, add the chicken legs. Sear until golden brown on both sides, 5 to 7 minutes.

• Step 4

  Transfer the chicken to a plate and return skillet to medium heat. Add the shallots and garlic and cook, stirring occasionally, until softened, about 5 minutes.

• Step 5

  Add the white wine and bring to a rapid simmer. Cook for two minutes. Remove from the heat and stir in the chicken stock and mustard.

• Step 6

  Combine the mustard sauce and chicken in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and set aside.

• Step 1

  Pour the cooking liquid into a large skillet and add the heavy cream. Bring to a rapid simmer over medium high heat. Continue to simmer until reduced by half.

• Step 2

  Remove from the heat and add the tarragon, thyme, and chicken legs. Toss to coat and season to taste with salt and pepper. Serve.

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