Crispy Sous-Vide Chicken Thighs With Mustard-Wine P

Name: Crispy Sous-Vide Chicken Thighs With Mustard-Wine Pan Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; Kosher salt and freshly ground black pepper; 4 sprigs thyme or rosemary (optional); 1 tablespoon canola, vegetable, or grapeseed oil; 1 small shallot, minced; 1 cup dry white wine; 1 tablespoon whole-grain mustard; 2 tablespoons unsalted butter; 1/2 teaspoon fresh juice from 1 lemon; 1 tablespoon minced fresh parsley leaves

Servings: persons

1
Preheat a water bath to desired final temperature using a sous-vide cooker, according to the chart above. Season chicken generously with salt and pepper. Place chicken in a single layer in zipper-lock bags or vacuum bags and add thyme or rosemary sprigs, if using.
2
Remove air from zipper-lock bags by closing bags, leaving the last inch of the top unsealed. Slowly lower bagged chicken into the preheated water bath, sealing the bags completely just before they fully submerge. Cook according to the chart above.
3
Seal according to manufacturer's instructions. Add bagged chicken to preheated water bath and cook according to the chart above.
4
When chicken is cooked, transfer bags to an ice bath and chill completely. Proceed to step 5 or store chicken in refrigerator for up to 4 days before finishing.
5
Remove chicken from bags, reserving any gelled liquid, and pat thoroughly dry with paper towels. Place chicken on a cutting board, skin side down, and press firmly with your hands to flatten the skin against the board.
6
Heat the oil in a nonstick or cast iron skillet over medium heat until shimmering. Gently lay the chicken in the skillet, skin side down, using your fingers or a set of tongs. Hold the chicken down flat in the pan with a flexible metal spatula or your fingers (be careful of splattering oil). Cook until golden brown and crisp, about 8 minutes, reducing heat if chicken starts to singe. Flip chicken and warm second side for about 2 minutes. Transfer chicken to a paper towel-lined plate.
7
Return pan to medium-high heat. Add shallot and cook, stirring, until softened, about 30 seconds. Add wine and cook until reduced by half, about 2 minutes. Stir in gelled chicken juices and mustard. Off heat, whisk in butter, lemon juice, and parsley. Season to taste with salt and pepper.
8
Serve chicken immediately with pan sauce.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 bone-in, skin-on chicken thighs, Kosher salt and freshly ground black pepper, 4 sprigs thyme or rosemary (optional), 1 tablespoon canola, vegetable, or grapeseed oil, and more.

Yes, Crispy Sous-Vide Chicken Thighs With Mustard-Wine Pan Sauce Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Sous-Vide Chicken Thighs With Mustard-Wine Pan Sauce Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions