Sous Vide Chicken Thighs sous vide

Ingredients (as stored)

- Chicken thighs (bone-in, skin-on or boneless)
- Kosher salt
- Black pepper
- Fresh thyme or rosemary (optional)
- Olive oil for searing

Instructions (as stored)

1. Preheat sous vide water bath to 165°F (74°C) for fully cooked, tender thighs. (For a softer texture, use 158°F/70°C; for firmer, use 170°F/77°C.)
2. Season chicken thighs generously on both sides with salt and pepper; optionally add herb sprigs.
3. Vacuum seal or use water displacement method with ziplock bags.
4. Submerge and cook 1.5–3 hours depending on thickness (bone-in thighs typically 2–2.5 hours; boneless 1.5–2 hours).
5. Remove from bag, discard juices, pat dry thoroughly with paper towels.
6. Rub lightly with olive oil.
7. Sear skin-side down in a preheated cast iron skillet over medium-high heat for 2–3 minutes until skin crisps, or sear all sides 1 minute each for boneless thighs.
8. Rest 5 minutes before serving.

Adapt this recipe for someone

Re-generates the method/steps/shopping list for whichever profile you pick - the same way the Matrix bot does it.