What You’ll Need
-
2–2.5 lb Pasture Provisions Bone-In Thighs or Leg Quarters
-
2 small-to-medium lemons (zest + juice)
-
½ cup dry white wine
-
2 cloves garlic, minced
-
2 Tbsp capers, chopped
-
1 Tbsp fresh sage, chopped
-
4 sprigs thyme
-
2 Tbsp fresh parsley, chopped
-
6 Tbsp butter or ghee
-
1 Tbsp cornstarch
-
Salt & pepper to taste
-
Optional: Duck fat for searing
Let’s Cook
1. Prep Sous Vide:
Set your immersion circulator to 150°F. Use hot tap water to speed up warming the water bath.
2. Season Chicken:
Pat dry and season both sides of the chicken with salt and pepper. Zest one lemon and sprinkle over the meat.
3. Bag It Up:
Place chicken into a vacuum-seal or freezer-safe zip-top bag. Add 2 Tbsp ghee or butter and 2 sprigs thyme. Seal and immerse in sous vide for 90 minutes.
Make the Sauce – Lemon Butter Sage Caper Magic
Start this when the chicken has ~15 minutes left.
Prep:
-
Zest second lemon
-
Juice both lemons (should yield about ¼ cup)
-
Chop garlic, sage, parsley, and remaining thyme
-
Mix 1 Tbsp cornstarch + 1 Tbsp cold water in a small bowl for slurry
Finish the Chicken
4. Remove & Dry:
Take chicken out of the bag and pat it dry with paper towels. Reserve the juices from the bag, this will become your flavorful broth.
5. Sear for Crisp:
In a large pan over medium-high heat, add 2 Tbsp ghee or duck fat. Let it come to the edge of smoke point. Carefully place chicken skin-side down to crisp for 2–3 min. Flip and cook another 1–2 min. Remove chicken and set aside.
