Update: I just wanted to say this was a pretty good sauce to marry with the chicken; however, if you are using a large or ripe lemon you may want to only use one. The lemon may be a little overpowering instead of complementary with the rest of the ingredients.Print
Sous Vide Chicken Thighs with Lemon Sauce
This is another dish inspired by Marcella Hazan. I altered it a long time ago to use just boneless, skinless chicken thighs (instead of a whole, cut-up chicken), which lend themselves nicely to sous vide. The sauce is like magic, the lemony egg yolks thickening the well-reduced beef stock in the skillet. Using beef stock may seem odd with the chicken but it holds up well to the meaty chicken thighs. This is a family favorite in regular rotation.
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Amount Per Serving
Calories from Fat 197
% Daily Value *
Total Fat 22g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Total Carbohydrates 3g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons unsalted butter
- Salt and freshly ground black pepper
- 1 onion, finely chopped
- 1 cup beef stock
- Juice of 2 lemons (about 1/4 cup)
- 2 egg yolks
- 1 tablespoon olive oil
- Chopped fresh parsley, for serving
- Set the Anova Sous Vide Precision Cooker to 150ºF (65.5ºC).
- Season the chicken thighs with salt and pepper. Divide between 2 large zipper lock or vacuum seal bags. Divide 1 tablespoon butter between the bags. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting.
- Place the bags in the water bath and set the timer for 2 hours.
- About 20 minutes before the chicken is finished, prepare the sauce: Melt 1 tablespoon butter in a cast iron skillet over medium heat. When the butter stops foaming, add the onion. Reduce the heat to medium and cook until well browned, about 10 minutes.
- Add the beef stock and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until reduced to a thick glaze. Remove the skillet from the heat.
- In a small bowl, whisk the lemon juice together with the egg yolks. While whisking constantly, add the lemon-egg mixture to the beef stock mixture. Season to taste with salt and pepper. Cover to keep warm.
- When the timer goes off, remove the bags from the water bath. Remove the chicken from the bags and pat dry with paper towels.
- Heat the oil and remaining tablespoon butter in a second large skillet over medium-high heat. When the oil is shimmering, add the chicken and sear until well-browned on both sides, about 3 minutes total.
- Transfer chicken thighs to a platter and spoon sauce over the top. Garnish with parsley. Serve.
Adapted from Anova Culinary
Adapted from Anova Culinary
Harry Sinclair http://hls3.com/