clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cooked chicken thighs on a plate with vegetables, with a glass of wine.

Easy Sous Vide Chicken Thighs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mike Vrobel
  • Total Time: 8 hours 10 minutes
  • Yield: 8 chicken thighs 1x


Sous Vide Chicken Thighs use modernist cooking techniques for an easy weeknight dinner (after a few hours of sous vide cooking).


  • 8 chicken thighs
  • 1 teaspoon fine sea salt
  • ½ teaspoon fresh ground black pepper
  • 2 cloves garlic, peeled and sliced thin
  • ½ cup dry rosé wine (or white wine)
  • Juices from the sous vide bag, strained through a coffee filter or a fine mesh strainer
  • A couple sprigs of fresh thyme
  • 1 sprig rosemary
  • 1 teaspoon of fine sea salt
  • ½ teaspoon of fresh ground black pepper


  1. Sous Vide the chicken thighs at 176°F for 4 to 8 hours: Sprinkle the chicken thighs with 1 teaspoon of fine sea salt and ½ teaspoon of fresh ground black pepper. Seal the chicken thighs in a single layer in a large (gallon/3.8 liter) vacuum bag. (You can freeze the thighs at this point for up to six months.) Sous vide at 176°F/80°C for 4 to 8 hours. (Go for at least 6 hours if the chicken thighs are frozen.)
  2. Sear the skin side of the chicken: Cut open the vacuum bag and remove the chicken thighs, then strain the juices in the vacuum bag through a fine mesh strainer or coffee filter and set the juices aside. Pat the skin side of the chicken thighs dry with paper towels. Preheat a  frypan over medium-high heat, about 3 minutes. Place the chicken thighs in the frypan skin side down. Sear the thighs until the skin is browned and crispy, about 3 minutes. Move the chicken to a serving platter.
  3. Make a pan sauce: Add the garlic slivers to the pan and cook until you smell garlic and they are just starting to brown around the edges, about 1 minute. Immediately pour in the wine and scrape any browned bits of chicken loose from the bottom of the pan. Pour in the strained juices and add the sprigs of thyme and rosemary. Increase the heat to high and simmer until the juices reduce by half, about five minutes.
  4. Serve: Discard the herb sprigs and stir 1 teaspoon of fine sea salt and ½ teaspoon of fresh ground black pepper into the pan sauce. Pour the sauce into a serving bowl or gravy boat. Serve the chicken thighs, passing the pan sauce at the table. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Category: Weeknight Dinner
  • Method: Sous Vide
  • Cuisine: American