22 ∙ recipes
Directions
Fill the Digital Sous Vide with warm water and
set to 147ºF. Place the chicken thighs in a vacuum bag. Sprinkle with
some salt and add enough
oil or butter to lightly coat the thighs. Add a chopped sprig of
rosemary. Seal the bag with
a vacuum sealer.
Place the bag gently in the Sous Vide, making sure it is completely
submerged and water can circulate around it freely. Cook for one
hour.
When the chicken is nished cooking, remove it from the bag and
gently pat it dry. Add a little oil or butter to a skillet and heat over
medium-high heat. Sear the thighs on each side for 2 minutes or
until golden brown. Slice into pieces or serve whole.
Ingredients
2 chicken thighs
salt
olive oil or butter
1 sprig of rosemary, chopped
rosemary chicken
recipes ∙ 23
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