4.8 from 5 votes
Sous Vide Chicken Thighs with Mushroom Cream Sauce
Prep Time
15 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
 
Sous vide is a French cooking technique whereby vacuum sealed food is cooked in a temperature controlled water bath for an extended period of time. This technique produces incredible Chicken Thighs that I finish off with Mushroom Cream Sauce.
Course: Main Course, Sous Vide
Cuisine: American
Servings: 4 to 6 servings
Calories: 749 kcal
Author: Chula King
Ingredients
Sous Vide Chicken
  • 8 chicken thighs skin-on and bone-in
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tablespoon peanut oil
Mushroom Cream Sauce
  • 2 Tablespoons minced shallot or onion
  • 4 ounces sliced fresh mushrooms
  • 1/4 cup Madeira*
  • 1/2 cup chicken gelatin from cooking chicken or chicken broth
  • 1 cup whipping cream
  • Salt and freshly ground pepper to taste
Instructions
Sous Vide Chicken
  1. Preheat the sous vide cooker to 165° F.

  2. Sprinkle both sides of chicken thighs with Kosher salt and freshly ground black pepper.
  3. Add chicken to vacuum seal bags; vacuum seal, pressing the chicken so that the skin is as flat as possible.
  4. Place the chicken in the water bath, making sure not to block the intake or output sections of the precision cooker. Cook for 1 to 4 hours (I cooked the thighs for 2 hours).
  5. Once the chicken is cooked, transfer the bagged chicken to an ice water bath to chill. (Note: At this stage, the chicken can be stored in the refrigerator for up to 3 days before finishing and serving.)
  6. Remove the chicken from the bag(s) and scrape off any gelatin that has formed; transfer gelatin to a small bowl for use in the Mushroom Cream Sauce. Place the chicken on a paper towel lined plate; with another paper towel, blot the chicken dry and flatten the skin side to ensure even contact with the pan during searing.
  7. Preheat a 12-inch heavy skillet with peanut oil over medium heat until the oil is shimmering. Carefully add the chicken to the skillet, skin side down. Cook the chicken until the skin is brown and crispy, about 5 minutes. Turn the chicken and cook the second side until the chicken is warmed through, about 1 minute. Transfer the chicken to a paper towel lined plate. Serve with Mushroom Cream Sauce. Yield: 4 servings.
Mushroom Cream Sauce
  1. In the same pan used to sear the chicken, add the shallots or onions; sauté for about a minute without browning.  Stir in the mushrooms and sauté for several minutes until lightly browned and all of the liquid has evaporated. Pour in the chicken gelatin or broth and Madeira and boil down quickly over high heat until the liquid is syrupy.  Stir in the cream and boil down again over high heat until the cream has thickened slightly.  Remove from the heat; taste carefully for seasoning. Yield: About 1½ cups.

Chula's Expert Tips

*Can use Marsala in place of Madeira.

Nutrition Facts
Sous Vide Chicken Thighs with Mushroom Cream Sauce
Amount Per Serving
Calories 749 Calories from Fat 567
% Daily Value*
Fat 63g97%
Saturated Fat 24g120%
Cholesterol 302mg101%
Sodium 198mg8%
Potassium 608mg17%
Carbohydrates 3g1%
Protein 38g76%
Vitamin A 1050IU21%
Vitamin C 1mg1%
Calcium 57mg6%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.