I've always like sous vide chicken thigh, but I do wonder if it's better than the traditional method of pan searing them. In today's video, I put sous vide up to the test to see which is the best method. Hope you enjoy!


Ingredients:
2 Chicken Thighs


For pan sauce: (White wine Sauce or Beurre Blanc)
2 Tbsp COLD butter
1/4 of medium onion, finely diced
2 cloves garlic, minced
1/2 cup of white wine
Splash of lemon juice
Chopped parsley (for garnish and finishing touch for sauce)


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