Sous Vide Chicken Thighs with Lemon Sauce

Sous Vide Chicken Thighs with Lemon Sauce
Serves 6
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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Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr
371 calories
3 g
281 g
22 g
38 g
8 g
227 g
242 g
1 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 371
Calories from Fat 197
% Daily Value *
Total Fat 22g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 281mg
Sodium 242mg
Total Carbohydrates 3g
Dietary Fiber 0g
Sugars 1g
Protein 38g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 pounds boneless, skinless chicken thighs
  2. 3 tablespoons unsalted butter
  3. Salt and freshly ground black pepper
  4. 1 onion, finely chopped
  5. 1 cup beef stock
  6. Juice of 2 lemons (about 1/4 cup)
  7. 2 egg yolks
  8. 1 tablespoon olive oil
  9. Chopped fresh parsley, for serving
  1. Set the Anova Sous Vide Precision Cooker to 150ºF (65.5ºC).
  2. 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.
  3. Place the bags in the water bath and set the timer for 2 hours.
  4. 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.
  5. 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.
  6. 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.
Finishing Steps
  1. When the timer goes off, remove the bags from the water bath. Remove the chicken from the bags and pat dry with paper towels.
  2. 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.
  3. 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
 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.