Michael Voltaggio's Crispy Chicken Thighs

Created by Chef Michael Voltaggio, this recipe relies on the cooking technique known as sous vide, a French term meaning "under vacuum." Here, chicken thighs are placed in a vacuum-sealed pouch along with garlic, thyme and butter, then slowly cooked at a low temperature in a circulating water bath. This process seals in the flavors and nutrients, yielding tender, delicious results. Just before serving, the chicken is seared in a fry pan until golden brown and crispy.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Michael Voltaggio's Crispy Chicken Thighs
Review 1 for Michael Voltaggio's Crispy Chicken Thighs
5 out of 5
5 out of 5
April 22, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
1of 4found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Crispy Moist Chicken
April 22, 2012
I do not have the Sous Vide Machine. So I used my old fashioned initiative. I like the plain ingredients. Garlic and Thyme are perfect. I used the dried Thyme as I did not have sprigs available. I boned out the thighs and cooked them in a heavy oven pan with paper and placing a heavy square skillet on top, with temp at 275 degrees for 1 1/2 hrs. I turned thighs once, half way through, and added a little more butter. Also turned temp down to 250 for the last 20 min. Smelled like my Grandmothers kitchen years ago. Thighs were crispy outside and moist inside. Everyone enjoyed with scalloped potatoes and Brussels Sprouts with
Pesto Sauce.
Pros: Easy, Kid-Friendly, Healthy, Appearance, Adaptable, Will Make Again