Lemon Chicken Sous Vide
Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009)
Serves 4 (Multiplies easily)
- 1 small onion, peeled, halved, and sliced
- 1 clove garlic, peeled and minced
- 2 tablespoons (30 ml) olive oil, divided use
- 8 chicken thighs, skin on or boneless, skinless if desired
- Salt and pepper to taste
- 1 large lemon, for zest and juice
- 1 ½ teaspoons (7.5 ml) minced fresh thyme or 3/4 teaspoon dried
- 1 ½ teaspoons (7.5 ml) minced fresh marjoram or 3/4 teaspoon dried
- 1 ½ teaspoons (7.5 ml) minced fresh flat leaf parsley or 3/4 teaspoon dried parsley
- 1 tablespoon (15 ml) clarified butter, melted
- Fill and preheat the SousVide Supreme to 176F/80C.
- In a skillet over medium heat, warm 1 tablespoon of the olive oil and sauté the onion and garlic until limp and fragrant, about 3 or 4 minutes. Do not allow them to brown.
- In a small bowl, combine the herbs and lemon zest and juice with the olive oil and spread over both sides of the thighs.
- Put four thighs in a single layer into a small (quart/liter) cooking pouch, add half the onions to the pouch and vacuum seal. Repeat with the other four thighs.
- Vacuum seal the pouches and submerge them in the water oven to cook for at least 2 hours, but up to 6 is fine.
- Remove from the pouches and pat dry.
- Heat a skillet large enough to hold the thighs over medium high heat until piping hot.
- Pour the melted butter into the skillet and sear the thighs, skin side down, for about a minute or two, until golden brown; serve immediately.