I was ransacking the fridge, searching for inspirations on what to make for our Sunday dinner, when the boneless chicken thighs caught my attention. Chicken thighs are one of our favourite ingredients for they are budget-friendly and pack more flavour than other chicken parts such as breasts.
For the sides to go with the chicken, I made a garden peas puree and some roasted roots vegetables - onions, potato and sweet potato. The browned chicken skin was super crispy and the meat so juicy, tender and infused with the flavour from the marinade. Super super yummy!
I thoroughly enjoyed myself preparing this dinner for the family. That's my way of expressing my love.
Ingredients (Serves 4)
4 Boneless Chicken Thighs (Phong Hong, you can double the number :D)
1 big yellow onion (peeled and cut into inch thick)
1 sweet potato (washed and cut into inch thick)
2-3 potato (washed and cut into inch thick)
40g butter (cut into 4 small blocks)
Marinade (You can use any spices or sauce that you like)
1 pc inch-thick ginger
4-6 cloves garlic
2 long sprigs rosemary (just the leaves)
1 tsp freshly grounded black pepper
1/2 tsp paprika
1/2 mixed spice powder
1/2 tsp lemongrass powder
1/2 tsp sea salt
1 tbsp olive oil
200g Garden Pea
1-2 clove(s) garlic (minced)
1 tbsp butter
2 tbsp white wine
100g broth (or water)
2 tbsp sour cream
Blend all the marinade ingredient in a food processor to form a paste.
Wash and pat dry the chicken thighs. Spread the marinade paste on the meat side of the chicken thighs and vacuum pack with butter in sous vide bags.
Cook meat in Sous Vide machine at 65C for 1.5 hours.
While the thighs are in the water bath, heat up sauce pan over medium heat. Melt butter and saute garlic, carefully not to brown it. Add green pea and stir fry for a minute. Add wine and continue frying for another minute.
Add broth/water and bring to boil. Simmer for another 1-2 minutes. Add salt to taste if using water.
Transfer the pea and liquid into a food processer. Add sour cream. Blend into puree. Put aside and keep warm.
Lay the onions, potato and sweet potato on a baking tray. Drizzle olive oil and sea salt over the roots vegetables. Bake in oven at 180C for 25-30 minutes. (You want to time this so that the roots vegetables are cooked when the chicken thighs are ready)
After 1.5 hours in the water bath, remove chicken from bags and pat dry. Filter and keep the chicken liquid for the sauce.
Heat up a non-stick pan on medium high heat with olive oil. Sprinkle little salt on the skin side and sear the chicken skin side down until skin is golden brown and crispy. Let it rest.
In the same pan, bring the chicken liquid to boil. Add 1 tsp of balsamic vinegar and 0.5 tbsp sugar. Keep boiling until sauce becomes thick.
Scoop a big tbsp of pea puree and spread diagonally across a square plate. (or horizontally if using a rectangular plate)
Cut each chicken thigh into 2 and stack them right at the center of plate. Erect a tower of roasted onion, potato and sweet potato by the side.
Garnish with thyme leaves and drizzle sauce around. Serve immediately.