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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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
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Step 1
Set the Anova Sous Vide Precision Cooker to 170°F (76°C).
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Step 2
Season the chicken with salt and pepper.
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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.
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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.
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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.
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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.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and set aside.
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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.
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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.