Friday was busy with house stuff and it wasn't until late afternoon that I was able to get back out to continue digging trenches in the front yard. But dinner was still going to be made, and I took the path of simplification by setting up the sous vide immersion circulator again in order to cook chicken thighs to a perfect tender and juicy state, seasoned with herbs from the garden and a bit of creole blackening spice. Quick stovetop stuffing and seasoned green beans made it all come together into a satisfying start to the weekend.
I followed the cooking instructions for sous vide from "Crispy Sous-Vide Chicken Thighs with Mustard Wine Pan Sauce," from J. Kenji López-Alt, Chief Culinary Consultant of SeriousEats.com. [Published 27 July 2015 / Updated 29 August 2018]
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