Sous Vide Chicken Thighs With Nectarine Salsa



About: I've been posting Instructables since the site's inception, and now build other things at Autodesk. Follow me for food and more!

There's little better, or easier, than sous vide chicken thighs. They're the perfect set-it-and-forget-it dinner for a busy day, can be finished with almost any sauce, and keep well in the fridge.

Here I've skipped a pan-finishing step, and just covered the chicken thighs with nectarine salsa.  It was simple and amazing.

Step 1: Prep and Cook Chicken Thighs

Place raw chicken thighs in a vacuum-s

Step 2: Nectarine Salsa

Now make your Nectarine Salsa.  Just chop and combine the following ingredients, and let them macerate while the chicken cooks, at least 30 minutes.

4 ripe nectarines, chopped
1/2 medium yellow onion, finely chopped
1 bunch scallions, chopped
juice of 1 lemon (or lime)
~ 1/4 teaspoon salt (or to taste)
1/8 teaspoon allspice
1/8 - 1/4 teaspoon chili powder (or to taste)
~1 Tablespoon fresh mint, basil, or oregano, chopped

Step 3: Serve

Remove the chicken thighs from the bag and arrange on a plate or platter, making sure to reserve all that delicious cooking liquid for a later soup or sauce.

Note that the chicken skin is unappealingly pasty and waterlogged, though still delicious.  Instead of pan-finishing to crisp and color the skin, we're going to take the lazy way out and cover it with a distracting topping of nectarine salsa.  I promise nobody will notice the lack of pan-finishing under all the bright colors and amazingly moist chicken and fruit flavors.

Eat!  Save leftovers in a sealed container in the fridge for a couple of days.  They're great cold or reheated.



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