Sous Vide Chicken Thighs with Thyme and Garlic

Sous Vide Chicken Thighs With Thyme and Garlic

Sous Vide Chicken Thighs With Thyme and Garlic

OMG! When I tell you, that this preparation of chicken is the best that I’ve eaten in years, believe me! My husband ordered me the new Anova immersion circulator through a Kickstarter campaign back in May. I waited patiently, and it arrived last week. My first thought when it finally arrived was to make these chicken thighs. I had watched this you-tube video , (there are 3 parts watch them all part2, part 3), of Michael Voltaggio making these chicken thighs sometime ago.  I was just in the early stages of learning about sous vide cooking, which means under vacuum cooking.  All of the things that I had read about sous vide had seemed so complex–holding temperatures, the right temperatures for different meats, cooking times–but Michael made it seem so simple, and it was! Sous vide cooking is the ultimate in lazy girl cooking.  It involves less effort than most slow cooker recipes, and the results are amazing!  This particular recipe literally involved 8 minutes of active cooking time.  If you add in the 5 minutes it took for me to salt, and bag the chicken for cooking, then it’s 13 whole minutes of your time.  So super easy! Sous vide cooking is the future of  the slow cooking movement.  After using my immersion circulator, it’s not hard for me to see why.  Unlike in conventional stove top and slow cooker cooking, in which flavor and nutrients cook out into the air, with sous vide cooking all of the flavor and nutrients stay in the food.  Every single bite that I took of this chicken was infused with the flavor of thyme, the nuttiness of the butter and garlic, and the umami flavor of the truffle salt that I used.  It was like eating  the juiciest and most flavorful  piece of fried chicken that I’ve ever eaten, only this chicken wasn’t fried. It was cooked slowly in a water bath at a low temperature.  The best thing about immersion circulators is that they can free you from weekday cooking.  You can cook these on Sunday with your immersion circulator, put them in an ice bath, and then refrigerate and “cook” or crisp the skin  3 or 4 days later.  As a side note, if you’re wary about cooking foods in plastic, like I was, there are plenty of safe BPA and Phathalate free options for out there to assist you.  Most food grade vacuum bags are both BPA and Phathalate free.  Foodsaver is one brand, even ziplock bags are-yes you can even sous vide in a Ziploc , see how here–but it has to be Ziploc not an off brand.  I use Vacmaster. Here is an article all about plastics and sous vide cooking.  If you are still wary, here is a silicone option, or you can use mason jars to sous vide in–just note that cooking in a mason jar will require additional cook time.

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Prep time: 5 minutes

Cook time: 1.5 hours


3 chicken thighs skin on

6 sprigs of fresh thyme

1 teaspoon of grassfed butter cut 3 ways

sea salt to taste — I used a truffle salt

3 cloves of garlic smashed

3- tablespoons of a high heat oil

Directions:  Season the chicken with sea salt


Place chicken- flat- into a food saver type bag–must be food grade-and hopefully bpa free–Food Savers are.  Top each piece of chicken with one clove of garlic, and a tab of butter. Lastly add the thyme, then vacuum and seal, using a edge sealer like a food saver, or if you have a vacuum chamber sealer as I do, vacuum it for 25-30 seconds with a 1.6 second seal.


To a stock pot add enough water to fill half of your pot, or above the minimum water level of your immersion circulator.  Turn on the circulator, and adjust the temperature to 149F.


Once your circulator has reached temperature, add the sealed bag and cook for 1.5 hours.




Make sure that your chicken is fully immersed.image

At the 1 hr and 20 minute mark, prepare an ice bath DO NOT SKIP THIS STEP, it’s a matter of food safety when cooking foods at low temps in an air free environment!–fill a bowl with ice and a little bit of water about 4 cups of ice to 1 cup of water–I added some frozen lime cubes as a weight. When the chicken has cooked for 1.5 hours turn off your circulator, and remove the bagged chicken from the water–be careful the water is hot–immediately immerse the bagged chicken into the ice bath and let sit for 1 hour undisturbed.  After the 1 hour ice bath, place it in the refrigerator, until you’re ready to cook..



Once you’re ready to brown the skin, cut open the bag, and remove the chicken. It won’t look like it has been cooked, but it is fully cooked at this point–except for the skin.  Discard the garlic and thyme.


Add the oil to a skillet/frying pan, and bring to temperature.  Once the oil is hot, add the chicken, skin side down, lower the heat to medium, and cook until skin is nice and crispy–about 6 minutes, flip the chicken over and cook on the other side for 1- 2 minutes.  Remove from the pan and enjoy!!!!! This looks as amazing as it tastes!


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Grilled Cumin Spiced Chicken Kabobs


Grilled Cumin Spiced Chicken Kabobs

Grilled Cumin Spiced Chicken Kabobs

I made these chicken kabobs over the fourth of July weekend, and everyone loved them.  They were super easy to make and didn’t require a lot of time or effort to marinate. They’re a perfect quick fix dinner item, so I’m giving you the recipe.  My husband is still raving about these.  It just goes to show that a great meal doesn’t require a lot of time or ingredients.

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Prep time:10 minutes

Cook time:15 minutes

Total time: 25 minutes


1lb of boneless skinless organic chicken thighs–cubed

1 teaspoon of cumin

1 teaspoon of paprika

2 cloves of garlic, minced

1/4 cup of flat leaf parsley, finely chopped

Sea salt to taste

Directions:  In a large bowl mix the ingredients for the chicken kabobs together,


then place the chicken on skewers.


Grill chicken on a hot grill until cooked through, about 10-15 minutes.


Serve and enjoy!

Ranch Chicken Thighs

Ranch chicken thighs

Ranch chicken thighs

Another great way to use my ranch seasoning is on chicken. Ranch seasoning was made to go on chicken. Chicken and ranch make a perfect pair. This recipe is a great one for a quick fix week night meal, or served to some friends at a Super Bowl party. Just substitute the thighs for wings and you’ll have a game day food everyone will be talking about for days to come.

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Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

5-6 skinless boneless chicken thighs
2 tablespoons of my ranch seasoning
Sea salt to taste
1 tablespoon of Olive oil

Pre heat your oven to 425F. To a bowl add the chicken thighs, olive oil, ranch seasoning and sea salt, and mix well. Place chicken on a foil lined cookie sheet, and bake for 20 minutes, or until chicken is cooked through. Remove from oven, serve and enjoy! This chicken is great with my ranch dip!

Ranch chicken with ranch dip

Lime and Red Pepper Flake Chicken Wings

Lime and Red Pepper Flake Chicken Wings

Lime and Red Pepper Flake Chicken Wings

I am not a huge sports fan, and thankfully neither is my husband! I can’t sit through games. In our house politics is what has us yelling at the television and calling the players idiots. That doesn’t mean that we don’t enjoy game day foods like chicken wings. I for one am a huge fan of spicy buffalo wings, but they aren’t huge on my husbands list of favorite things to eat. So if I want them, I have have to invent ways to indulge my craving and make them palatable for him. This recipe does just that. The tang of the lime, matched with the spice of the red pepper flake, make for a tasty and satisfying wing!

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Prep Time: 5 minute
Cook Time: 25 minutes
Total time: 30 minutes

1 lb of chicken wings
1/4 of lime juice
3 cloves of garlic crushed or grated
Zest of 2 limes
1/2 teaspoon of red pepper flakes
Sea salt to taste
2 tablespoons of olive oil

Directions: Pre-heat the oven to 425F. Pat dry your wings with a paper towel, In a bowl season the chicken with sea salt, then add the lime zest, olive oil, garlic, red pepper flakes and mix well. Place the chicken on a foil lined baking sheet and place in the oven, cook for 20-25 minutes, until the chicken is crisped and cooked through. Remove from the oven, sprinkle evenly with lime juice and enjoy! My ranch dip make these even more awesome than they already are, and while you’re at it try my Ranch Potatoes!

Peruvian chicken soup

Peruvian Chicken Soup

As a little girl I could count on my mom offering me 3 things when I was sick, saltines, ginger ale, and chicken noodle soup. Chicken soup is every moms go to meal when there is a sick little one in the house. It’s the perfect meal for almost any ailment, soothing for soar throats and upset tummies.  It is like a bowl of love, with the ability to heal anyone, one spoonful at a time. This particular recipe is my take on a chicken soup I have at my favorite Peruvian restaurant. It is everything that most people love about chicken soup, but the fresh cilantro brightens it up a bit. I use my pressure cooker to cut out spending hours in the kitchen making this. I am able to get a ton of flavor in this soup in half the time it takes to make this without the pressure cooker.

Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes

1lbs of chicken legs (I prefer making soup with the bones in, it lends more flavor to this)
8-10 cups of water
7 celery ribs chopped
3 medium potatoes cubed
3 cloves of garlic minced
1 medium onion chopped
2 cups of fresh or defrosted frozen spinach
Sea salt to taste
Black pepper to taste
3 tablespoons of olive oil
Handful of  cilantro

Season the chicken with sea salt and black pepper. Heat the oil in the pressure cooker. Add the chicken and brown on both sides.

Add in the onion and garlic, toss, and cook for 3 minutes. Add the water, make sure the chicken is fully covered with water. Bring to a boil, close and lock the pressure cooker according to the manufacturers instructions. Cook for 30 minutes undisturbed. Turn off the fire. Depressurize your pressure cooker according to the manufacturers instructions. Remove the bones and any skin on the chicken. This shouldn’t be hard to do, the meat should fall off the bone at this point. Turn on the fire, Add in the potatoes, and celery, close and lock the pressure cooker according to the manufacturers instructions. Cook for another 7 minutes undisturbed. Turn off the fire and depressurize the pressure cooker according to the manufacturers instructions. Remove the lid, add in the spinach and cilantro, mix well, then serve. You can add noodles to this if you’d like. You can also make this without the pressure cooker, just cook the chicken for 45 minutes to an hour, then add the potatoes and celery and cook for another 15-20 minutes, before adding in the cilantro and spinach.

What did your mom give you to comfort you when you were sick?

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Roasted Chicken with Lemon and Garlic

Lemon and Garlic Roast Chicken

I love to roast chicken whole.  It is the epitomy of lazy cooking in my opinion, however, the payoff is amazing! You marinate the chicken, stick it in the oven for an hour, and you’re done.  I’ve mastered the art of roast chicken.  My roast chicken is famous among my friends and family. Brining is the secret to perfectly roasted chicken, but I’ll save that for a another post.  For now I’ll just give you a recipe for perfectly roasted chicken.

Here’s what you need:
1 Whole Organic non-GMO Chicken
4 cloves of garlic, pasted
The juice of 1 lemon
The zest of 1 lemon
Sea salt
Black pepper
2 Tablespoons of olive oil

Servings: 4-6

In a small bowl add the pasted garlic, lemon zest and oil.

 Rub the the olive oil  mixture all over the Chicken, and season it generously with sea salt and pepper.

Place the chicken in a 450F degree oven and bake for 45 minutes to an hour. Remove once the chicken has cooked through and the skin is crispy and golden brown. Pour the the lemon juice over the chicken, let rest for 10 minutes and serve.

Do you have any tips for roasting chicken? 
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Chicken with Lemon Caper Cream Sauce

I am always trying to come up with fresh ways to make chicken. Luckily for me there are 1001 ways to make chicken.  I Love a cream sauce, and if you follow my blog you know that I love Lemon too.  This recipe comes from a love of both.  If you love something why not marry the two?  Although this is a cream sauce, it’s not heavy on the palet at all.  The Lemon really lightens this dish.  Add in some capers and some kalmata olives, and the dish becomes even lighter.

Here’s what you need:

1 Cup of heavy cream
The juice of 1 Lemon,
2 cloves of garlic
1 cup of chopped tomatoes
1/4 cup of green capers liquid drained
1/4 cup of Kalmata Olives, pits removed
2 Tablespoons of olive oil
1/2 of boneless skinless chicken cubed and seasoned with sea salt

Add oil to the pan, once hot brown the chicken on both sides for 2-3 minutes. Remove and set aside for later.

 Add in the sliced garlic, and let cook until you smell the garlic about 10 seconds:

Add in the cream stir, then add the olives, capers, tomatoes, lemon juice, and the chicken:

Cook stirring constantly you don’t want the cream to boil over.  Once the chicken is cooked through( about 7-9 minutes) turn off the fire and serve.  I serve over a bed of sauteed spinach, but I have also served this over pasta, if I do, I add the spinach for a green.  Enjoy! What is your favorite cream sauce?

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Parmesan Chicken with Caesar Roasted Romaine

Parmesan chicken is one of my favorite meals. This particular Parmesan chicken recipe is so easy to make, and it’s paired perfectly with roasted romaine. It is like eating a Caesar salad, but kicked up a few notches! This particular Parmesan chicken recipe speaks to my inner lazy girl, because it’s a one pot wonder! You read it right, everything cooks in one pan, and in 20 minutes! It doesn’t get better than that! If you’ve never tried roasted romain, then you’re in for a treat with this recipe. Romaine takes on a rich, warm, and soulful texture when you roast it. Everyone who tries this, always mistakes the romaine for a sturdier green, like a kale, or collard…without the bitterness of course.  Most Parmesan chicken recipes include bread crumbs, this one does not, so it’s gluten free. If you want to add bread crumbs then be my guest, just swap out 1/2 a cup of the cheese with 1/2 cup of either Panko, or bread crumbs. 
Here is what you need
1 lbs of  skinless, boneless chicken (4 breast or 5-6 chicken thighs)
Kosher salt, freshly ground pepper
1/2 cup grated Parmesan
1/2 cup of grated Percorino or Asiago cheese
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped flat-leaf parsley
2 garlic cloves, chopped, divided
2 large hearts of romaine, halved lengthwise
4 anchovy fillets packed in oil, drained, chopped
1 lemon, cut into 8 wedges
Preheat oven to 450°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet.

Combine cheese, 2 Tbsp. oil, parsley, and 1 garlic clove in a medium bowl.

Pat mixture onto breasts.

 Roast chicken until crumbs begin to turn golden, about 10 minutes.

Drizzle romaine with 1 Tbsp. oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken.

 Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes.

Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over. Enjoy! 

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