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Lemon Chicken
Ingredients
8 chicken thighs, skin on or boneless, skinless if
desired (thighs should be of a similar size and
thickness)
1 small onion, peeled, halved and sliced
1 garlic clove, crushed
1 large lemon
2 tbsp olive oil
Method
Fill and preheat the Sous Vide to 80 ºC.
In a frying pan over a medium heat, warm half of the oil and sauté the onion and garlic for between 3–4
minutes. Do not brown.
Combine the herbs in a small bowl. Add the remaining olive oil, lemon zest and lemon juice. Mix well and
then spread over both sides of the chicken thighs. The sherry should be added at this point, if using.
Place 4 thighs in a single layer into a small cooking pouch. Add half of the onions and garlic, then vacuum
seal the pouch. Repeat this for the other 4 thighs.
Submerge the pouches in the water and cook for between 2–6 hours.
Remove the pouches from the water after the elapsed time. Remove the thighs from the pouches and pat dry.
Warm a frying pan that is large enough to hold all of the thighs to a high temperature.
Melt the butter in the pan.
Sear the thighs in the pan with the skin facing down for approximately 1–2 minutes and serve.
20
1 ½ tsp fresh thyme, finely chopped
1 ½ tsp fresh marjoram, finely chopped
1 ½ tsp fresh parsley, finely chopped
1 tbsp dry sherry (optional)
1 tbsp butter
Salt and pepper, to taste
Sous Vide Water Oven
SERVES
APPROX.
4
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