A sous vide twist on a timeless classic, chicken piccata. In this recipe, we wanted to focus on making two things great – the sauce and the chicken. We kept the sauce simple with only fresh ingredients. However, the flavors of the sauce emulsify in the sous vide to create a heavenly, tangy sauce.
For the chicken, the typical chicken piccata recipe calls for flattened chicken breasts. But where is the juiciness in that?! We decided to shake things up and go with chicken thighs, which are incredibly tender done sous vide.
Combine great, fresh sauce and juicy chicken thighs together, and you’ve got our take on chicken piccata. Serve this dish up with some rice and you are bound to impress your guests.
Time and Temperature
Through some R&D, we’ve found that cooking chicken thighs at 74C/165F for 1.5 hours is the perfect combo. Leaving the chicken thighs in for 1.5 hours results in a tender, juicy bird that Thomas Keller would be proud of. Furthermore, cooking them at a temperature of 165F ensures that the chicken is fully cooked to the bone. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.
lthough you only need a sous vide machine for this recipe, it helps to know you are equipped with the best kitchen tools possible. Below are equipment we feel will give this recipe an extra boost. You can also check out our full list of recommended gear here.
Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the chicken that results in crispy skin. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
Chicken Piccata Sous Vide Style
- 4 bone-in, skin-on chicken thighs
- 4 Tbsp unsalted butter
- 1/4 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/4 cup fresh italian parlsey, chopped
- Salt and pepper to taste
- 1 Tbsp extra virgin olive oil
Set sous vide machine to 74C/165F.
Season chicken thighs with salt and pepper to taste. Place chicken in freezer bag with chicken stock, 2 Tbsp of butter, fresh lemon juice and rinsed capers. Remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.
Remove bag from bath. Take chicken out of the bag and pat dry. Set the bag containing the liquids to the side for the sauce.
Heat up large skillet on medium high. Add 1 Tbsp of olive oil and 2 Tbsp of butter. When the butter and oil begin the sizzle, add in chicken thighs skin-side down for 1 minute, or until browned. Flip and cook other side for 1 minute. Remove chicken thighs from skillet, and place on plate to rest.
Add the liquids from the bag in to the skillet. Bring liquid to a simmer, and cook for 2 minutes. Return chicken back to the pan for 1 minute, and baste the chicken with the sauce. Remove skillet from heat, garnish with chopped parsley and enjoy!