Sous Vide Mustard Braised Chicken Legs


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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These chicken legs are “braised” with the Anova Sous Vide Precision Cooker in a mustard-heavy stock. The stock is then turned into a creamy sauce for serving. How incredible does the finished dish look?
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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


  • 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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170 F / 76.7 C Recipe Temp
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