Sous Vide Chicken Thighs with Garlicky Herbaceous Green Sauce

Trust me when I say you're going to want to put this sauce on everything. It is the perfect compliment to these juicy, crispy sous vide chicken thighs.

These ultra crispy sous vide chicken thighs pair perfectly with this bright, sharp, garlicky, herbaceous (could I use any more descriptors? probably) salsa verde adjacent sauce.

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Sous Vide Chicken Thighs with Garlicky Herbaceous Green Sauce

Yield: 4

Author: Erika Turk

Prep time: 10 MinCook time: 3 HourTotal time: 3 H & 10 M

These ultra crispy sous vide chicken thighs pair perfectly with this bright, sharp, garlicky, herbaceous (could I use any more descriptors? probably) salsa verde adjacent sauce.

Ingredients

For the chicken

• 6-8 bone-in skin-on chicken thighs, deboned but skin left on (if you have a good butcher & ask nicely they will do this for you or it's an easy thing to do with a pair of sharp kitchen shears)
• Salt & Pepper or AP Rub
• Neutral Frying Oil

For the sauce

• 2 teaspoons anchovy paste
• 2 cloves garlic, grated or very finely minced
• 1 1/2 teaspoons kosher salt
• 3/4 cup parsley, finely finely minced
• 6 scallions, white & green parts, finely minced (about
• 1/4 cup)
• 2 tablespoons red wine vinegar
• 2 teaspoons dijon
• 1 teaspoon crushed red pepper flakes
• 1/2 cup olive oil
• 1 tablespoon chives, finely minced

Instructions

For the chicken

1. Preheat water bath or APO to 160° (if using APO: sous vide mode, 0% steam).
2. Place chicken, skin side up, on a wire rack above your sink. Run boiling water over chicken skin until skin stops contracting.
3. Dry chicken and season on both sides.
4. Bag, if needed, and cook for 3 hours.
5. While the chicken is cooking, prepare below sauce.
6. Remove chicken from bath or oven and dry well. Set aside.
7. Heat oil over medium high heat in a deep skillet until rippling.
8. Fry chicken, skin side down, until skin is crispy and golden brown.
9. Flip and fry briefly until just golden on the underside, less than 30 seconds.
10. Top with below sauce and serve.

For the sauce

1. Mix together until fully combined.
2. Refrigerate until ready to use.

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