These sous vide chicken thighs are super moist and juicy and come together in minutes! This method can also be used without the sous vide machine. Watch the video below to see how I make it in my kitchen.
Preheat the water bath using the Sous vide machine to 75C.
Season the chicken thighs with salt and pepper on both sides.
Place the chicken in a vacuum bag, along with lemon slices and coriander. Seal the bag with a vacuum sealer.
Place the vacuum bag in the water bath and submerge it completely in the water and cook for 60 minutes.
Remove the chicken thighs from the bag and discard the herbs and lemon.
Add the butter to a non-stick skillet and place over medium heat. Add the chicken thighs and sear both sides.
Serve immediately.
Video
Notes
TO STORE: Place leftovers in the fridge in an airtight container. The chicken thighs will be good for 3 to 4 days.TO FREEZE: Place the cooked and cooled chicken in a shallow container and store them in the freezer for up to 6 months. TO REHEAT: The oven works great for reheating leftover chicken thighs. You can also reheat the chicken thighs in a water bath until they reach a safe internal temperature (165F).