Deconstructed Chicken Kiev (Sous Vide Chicken Thigh) | Recipe by sousvidetools.com

Method

Preparation

1. Roast the Garlic

1. Preheat the oven to 180°C (fan 160°C).
2. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft.
3. Squeeze the cloves into a bowl and mash into a paste.

2. Prepare and Sous Vide the Chicken

1. Mix the roasted garlic with the softened butter, crumbled stock cube, lemon zest, lemon juice, salt, and pepper.
2. Gently loosen the skin from each chicken thigh and spread the butter mixture evenly beneath the skin.
3. Season lightly and vacuum seal the thighs in a single layer.

Sous Vide Cooking:

• Cook at 68°C for 2 hours for tender, juicy meat while maintaining structure.
• After cooking, remove the thighs from the pouch and reserve the juices for the emulsion.
• Carefully remove the skin in one piece and set aside for the crumb.

3. Chicken Skin & Panko Crumb

1. Lay the chicken skin flat between two sheets of baking parchment and cook in the oven at 180°C (fan 160°C) for 15–20 minutes until golden and crisp. Alternatively, render slowly in a pan.
2. Cool completely, then blitz into a coarse crumb.
3. Melt the butter in a frying pan and toast the panko breadcrumbs until golden.
4. Mix the toasted panko with the chicken skin crumb and season lightly with salt. Keep warm.

4. Crisp the Chicken Thighs

1. Pat the sous vide chicken thighs dry and season the skin lightly with salt.
2. Heat a frying pan over medium-high heat with a little neutral oil.
3. Place the thighs skin-side down and cook for 3–5 minutes until the skin is crisp and golden. Rest briefly before plating.

5. Parsley & Chicken Stock Emulsion

1. In a small saucepan, sweat the shallot gently until translucent.
2. Add the white wine (if using) and reduce by half.
3. Add the reserved sous vide juices and simmer briefly.
4. Transfer to a blender with the blanched parsley and lemon juice; blend until smooth.
5. Strain through a fine sieve for a velvety texture.
6. Return to low heat and whisk in the cold butter gradually to form a glossy emulsion. Season with salt and white pepper.

Chef’s Tip: Keep the emulsion below boiling to prevent splitting and maintain its vibrant green colour.

Plating

1. Spoon a generous pool or swipe of the parsley emulsion onto each plate.
2. Place the crispy chicken thigh slightly off-centre.
3. Sprinkle the panko and chicken skin crumb over the top of the chicken for added texture.
4. Garnish with micro herbs and a touch of lemon zest or gel for brightness.
5. Serve immediately.