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:
(4 Reviews) 4
3 of 4(75%)reviewers would recommend this product to a friend.
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Customer Reviews for Michael Voltaggio's Crispy Chicken Thighs
Review 1 for Michael Voltaggio's Crispy Chicken Thighs
SweetPea80
April 22, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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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.
Pesto Sauce.
Pros: Easy, Kid-Friendly, Healthy, Appearance, Adaptable, Will Make Again
Review 2 for Michael Voltaggio's Crispy Chicken Thighs
Brian83
,SF Bay Area
,Ca
October 16, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Excellent, simple recipe
October 16, 2011
My friends an family all agreed that this is an excellent dish. Yes, the ingredients are rather simple, but one great aspect of the sous vide is that the longer, slower cook time shows the (hopefully) organic chicken's true flavor, un-muddled by excess. Very good.
Pros: Easy, Adaptable, Will Make Again
Review 3 for Michael Voltaggio's Crispy Chicken Thighs
Trev
April 3, 2011
Would You Recommend? No
-4points
0of 4found this review helpful.
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it's half a recipe
April 3, 2011
Well it dose cook it nicely, but it's a boring recipe. If you have bought the equipment to cook sous vide then buy Thomas Keller's book Under Pressure.
Review 4 for Michael Voltaggio's Crispy Chicken Thighs
DaveinDestin
Destin, Fl
December 28, 2010
Would You Recommend? Yes
+9points
11of 13found this review helpful.
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Amazing and easy
December 28, 2010
I don't have a "sous vide" machine so I cooked the chicken in paper at 250 degrees for 90 minutes. I've also done breast this way. Works great. Chicken is moist and crispy, perfectly seasoned and very elegant. And it is easy.