Crispy Sous Vide Chicken Thighs

Golden bird bites—crispy on the outside, tender on the inside. How do we make sure it’s perfectly done all the way through? With sous vide! Using skin-on, flavor-packed thighs, we debone, season and bag them for the Joule. Get them juicy, then sear those suckers skin-side down in a hot pan.  Serve with sweet potato puree and our kale salad for perfect mid-week meals every time. Head to chefsteps.com to unlock this, or any other recipe or guide of your choice, for free.