Not sure why the recipe at the link below started with deboning bone-in chicken thighs, but we saved ourselves that hassle by buying boneless. A simple salt, black pepper, garlic powder, and paprika rub adds flavor as the thighs slowly cook and a short sear followed in a cast iron skillet to give it visual appeal. While we made only four thighs, our Sous Vide could have handled at least a dozen, making this a nice recipe for larger groups.
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