Crispy sous-vide chicken thighs with mustard-wine pan sauce from Serious Eats by J. Kenji López-Alt

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Notes about this recipe

  • StoicLoofah on June 10, 2018

    1. Tried it at 157.5 and it was good. I might go lower next time to get more of a sous vide effect 2. Don't overpack the chicken into the bags, and try to get the skin side flat and spread. It won't reshape much onto the pan, so it's best if it's the right shape ahead of time

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