What You’ll Need
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2–2.5 lb Pasture Provisions bone-in thighs or leg quarters
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2 small-to-medium lemons (zest + juice)
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½ cup dry white wine
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2 cloves garlic, minced
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2 tbsp capers, chopped
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1 tbsp fresh sage, chopped
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4 sprigs thyme
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2 tbsp fresh parsley, chopped
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6 tbsp butter or ghee
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1 tbsp cornstarch
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Salt & pepper, to taste
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Optional: Duck fat for searing
Let’s Cook
1. Prep Sous Vide
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Set immersion circulator to 150°F. Use hot tap water to speed warming the bath.
2. Season Chicken
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Pat chicken dry, season with salt and pepper.
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Zest one lemon over the meat.
3. Bag It Up
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Place chicken in a vacuum-seal or freezer zip-top bag.
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Add 2 tbsp butter/ghee and 2 sprigs thyme.
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Seal and immerse in sous vide for 90 minutes.
Make the Sauce – Lemon Butter Sage Caper Magic
(Start this with ~15 minutes left on the chicken)
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Zest second lemon.
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Juice both lemons (about ¼ cup).
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Chop garlic, sage, parsley, and remaining thyme.
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Mix cornstarch + 1 tbsp cold water into a slurry.
4. Remove & Dry
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Take chicken out of the bag and pat dry.
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Reserve juices from the bag for the sauce.
5. Sear for Crisp
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Heat 2 tbsp butter/ghee or duck fat in a pan over medium-high until just smoking.
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Place chicken skin-side down, sear 2–3 minutes, flip and cook 1–2 minutes more.
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Remove chicken, set aside.
6. Make the Sauce
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In the same pan, add reserved sous vide juices and white wine. Simmer and reduce slightly.
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Stir in garlic, capers, sage, thyme, and lemon juice.
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Whisk in slurry to thicken, then finish with butter and parsley.
7. Serve
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Plate chicken, drizzle sauce generously, garnish with extra parsley.
