... one of the great things about the sous vide is that I put the thighs on the night before I needed them and then simply browned them in the oven before I ate them and they still tasted incredible so I really should stop my complaining and start experimenting...
again I do have to admit that these were the tastiest chicken thighs i'd ever eaten... they were unbelievably tender yet still held the texture which is so important.. they were moist and so flavoursome. I'm so impressed that I think I may try cooking some turkey portions in it this year for christmas day... moistness, or lack thereof is always the number one complaint about turkey but I imagine the sous vide will eliminate this in one swift bathe... we shall wait and see...
4 chicken thighs - on the bone with the skin
lemon thyme and rosemary
salt and pepper
1 cauliflower - cut into florets
1/2 butternut squash - cut into cubes
3 medium potatoes - cut into cubes
for the chicken thighs fill the sous vide with water and set the temperature to 80C
place the chicken thighs into individual bags, add seasoning and fresh herbs and a nob of butter and vacuum seal
place the bags into the sous vide for 4-6 hours, once ready you can either leave them in the water until you need them or set them aside in the fridge
to make the mash place the veg into individual bags along with seasoning and vacuum seal
place them into the same water as the chicken at 80C for 1 hour until tender, again the veg can be set aside until you're ready to mash them, at which point I whizzed them up with a hand held blender along with plenty of butter and pepper
once ready to eat pre-heat the oven to 180C, place the mash into a pot and re-heat... you can also brown the chicken thighs in the oven too for 10 mins until golden
eat and of course, enjoy!