Why settle for anything less than tender, juicy, crispy chicken thighs?
Chicken thighs usually come either bone-in and skin-on, or boneless and skinless. I knew right off the bat that I wanted my chicken skin-on, because what's tender chicken without crispy skin? Some recipes call for removing the bone before cooking, which you can do,, if you'd like to. Personally, I find it unnecessary. Unless you're experienced with a boning knife, it's plenty easy to remove the bone after the chicken has been cooked, or just serve it with the bone in.
I also tried cooking it in various types of material. Cast iron and nonstick proved to be the most effective at crisping the chicken thighs without letting them stick to the pan .Sous-vide chicken is so darn juicy, it doesn't really need a sauce, but it seemed a shame to waste the gelatin-rich meat juices that collect in the sous-vide bags after cooking chicken thighs. I used that gelled liquid as the base for a quick and easy pan sauce with whole mustard seed, wine, and butter.
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