The problem with a lot of coq au vin recipes is that they continue to use a method devised for tough rooster meat, even though most of us today cook with tender roasting hens. Here's what you need to know to get tender, juicy, and flavorful coq au vin that tastes like it spent a long time in the oven, even though it didn't.
Sous vide cooking is all about time and temperature. Broadly speaking, a particular “doneness” (like medium-rare) depends on your cooking temperature. Higher temperatures yield more well-done foods, and lower temperatures yield rarer foods. [*Eggs are an exception, where both time and temperature matter for doneness]. We’ll dive deeper into the science of time and temperature... ›
Chicken thighs are forgiving enough as it is, so why bother cooking them sous vide? Because the method gives you unparalleled control over the final texture, and they'll come out juicier in a sous-vide bag than they do with traditional methods when cooked to the same final temperature. Here are my timing, temperature, and technique recommendations for sous-vide chicken thighs.