Sous Vide Crispy Chicken Thighs
Ingredients
The chicken
The cooking fat
-
2
tablespoons
macadamia nut oil
-
1
tablespoon
coconut oil
The seasoning
-
to taste
salt
-
to taste
pepper
For serving
-
to drizzle
aged balsamic vinegar
-
to drizzle
extra virgin olive oil
Instructions
- Preheat your sous vide machine to 150°F (65°C).
- Vacuum seal the chicken thighs without adding any fat.
- Cook the chicken thighs in the sous vide for 2 hours.
- Heat a cast iron skillet over medium-high heat and add macadamia nut oil.
- Remove the chicken from the sous vide and pat dry.
- Fry the chicken thighs skin-side down until the skin is crispy.
- Serve the chicken with roasted broccoli and winter squash puree, drizzled with balsamic vinegar and olive oil.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
5g
Total protein
25g
Sodium
300mg
Cholesterol
100mg
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