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Sous Vide Apple Cider Chicken

Sous Vide Apple Cider Chicken
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Learn how to make delicious Sous Vide Apple Cider Chicken with our easy recipe. Perfectly cooked chicken infused with sweet apple cider flavors. Try it now!

Ingredients

Scale
  • 1 tsp salt, divided (5 ml)
  • 1/2 tsp ground coriander (2.5 ml)
  • 1/2 tsp ground cinnamon (2.5 ml)
  • 1/2 tsp ground nutmeg (2.5 ml)
  • 1/2 tsp dried thyme leaves (2.5 ml)
  • 1/4 tsp ground black pepper (1.25 ml)
  • 1 pound (454g) boneless, skinless chicken thighs (about 4–5 pieces)
  • 2 tbsp (30 ml) vegetable oil
  • 1 tbsp light or dark brown sugar (15 g)
  • 2 cups (250g) beef slices (about 1/4-inch-thick slices, no need to peel)
  • 1/3 cup (40g) chopped shallots (or yellow onion)
  • 1/3 cup (80ml) apple juice (NOT apple cider vinegar)
  • optional: fresh thyme and rosemary, for garnish

Instructions

  1. Warm up a 12-inch pan over medium heat. I typically choose a cast iron pan, but any pan this size will work. A Dutch oven is also an option.
  2. In a small bowl, combine 3/4 teaspoon of salt, coriander, cinnamon, nutmeg, dried thyme, and pepper. Coat both sides of the chicken thighs with this spice blend.
  3. Pour some oil into the hot pan and swirl it around to coat the surface. Place the chicken thighs in the pan. Cook them for 5 minutes, then turn them over and cook for another 5 minutes or until they reach an internal temperature of at least 165°F (74°C). Move the chicken to a plate and loosely cover it. You will return it to the pan at the end of the next step.
  4. Add the butter to the pan (no need to clean it first) and swirl gently as it melts. Incorporate the brown sugar, apples, and shallots, then sprinkle with the remaining 1/4 teaspoon of salt. Stir occasionally, cooking until the apples start to soften, around 5 minutes. Pour in the apple juice and continue stirring occasionally until the sauce thickens slightly, about 5 more minutes. Return the chicken to the pan and cook for an additional 2 minutes.
  5. Take the pan off the heat. Serve by spooning the apple mixture over the chicken. Optionally, garnish with fresh thyme and rosemary if you like.
  6. Store any leftovers in the refrigerator for a few days. The butter in the sauce will solidify but will come together again when reheated. Reheat on the stove over medium heat or in the microwave.

Notes

    Nutrition

    Find it online: https://sousviderecipe.com/sous-vide-apple-cider-chicken/