Chicken Thigh with Parsnips

64°C (147.2° F)
Temperature
Sous vide time
2 People
Serves
Medium
Difficulty
Nomiku
Source

Introduction

Looking for that perfectly crunchy skin atop that perfectly cooked chicken with some toothsome parsnips? This recipe is for you! Video: https://vimeo.com/84549552

Ingredients

Parsnips

  • 2 medium sized parsnips
  • 4 sprigs of rosemary
  • 3 tablespoons olive oil
  • 3 cloves garlic
  • salt and pepper to taste

Chicken Thigh

  • 2 chicken thighs
  • 2 tablespoons olive oil
  • salt to taste
  • poultry seasoning or desired seasoning (optional)

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Introduction

Looking for that perfectly crunchy skin atop that perfectly cooked chicken with some toothsome parsnips? This recipe is for you! Video: https://vimeo.com/84549552

Directions

Parsnips

  1. Pre-heat water bath with Nomiku to 85°C (185°F).
  2. Clean, peel, and cut parsnips into long bite size pieces.
  3. Take leaves off 1 sprig of rosemary and cut into small pieces.
  4. Vacuum seal bag with parsnips, olive oil, a sprinkling of rosemary that was cut into small pieces, whole rosemary sprig, salt, pepper, and garlic. This may take up multiple bags to avoid overlapping parsnips.
  5. Season each bag evenly with rosemary and garlic. Cook for 1 hour.
  6. Take parsnips out of the bag and sauté in a pan at medium high heat with olive oil for 1 minute.

Chicken Thighs

  1. Pre-heat water bath with Nomiku at 64°C (147.2°F).
  2. Season chicken thighs with salt and desired seasoning.
  3. Vacuum seal seasoned chicken thighs with olive oil and put in circulator once it reaches temp. Cook for 2 hours.
  4. Heat a pan with oil at high temp and sear chicken thighs until brown, up to 1 minute on each side.
  5. Plate chicken with parsnips together. Drizzle on extra virgin olive oil if desired.

Comments

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