With sous vide, cooking such boring meat like the chicken thigh at controlled temperature will result in a tender, juicy bird.
Ingredients:
Tools：
Procedures:
Set the Sous Vide Precision Cooker to 165°F (74°C).
Place the chicken thighs with salt and pepper in a large zipper lock or vacuum seal bag.
Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 1.5 hours. (duration can range from 1 to 4 hours depending on personal preference)
When the timer goes off, remove the bag from the water bath.
When the chicken thighs are cooled down a little bit, add desired flavors.