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.
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