Sous Vide Mustard Braised Chicken Legs
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
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
Set the Anova Sous Vide Precision Cooker to 170°F (76°C).
Season the chicken with salt and pepper.
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.
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.
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.
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.
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and set aside.
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.
Remove from the heat and add the tarragon, thyme, and chicken legs. Toss to coat and season to taste with salt and pepper. Serve.