Sous Vide Chicken Thigh Confit with Warm Green Olive and Lemon Relish

Steps

1. Step 1

   Fill a large pot or container with water, clip in the sous vide cooker and set it to 165°F. Let it come up to temperature while you prep the chicken.

   15 min, hands-off · 165°F

2. Step 2

   Pat the chicken thighs completely dry with paper towels and season them all over with the kosher salt and black pepper.

   5 min

   • 8 bone-in, skin-on chicken thighs (about 3 lb)
   • 2 tsp kosher salt
   • 1/2 tsp black pepper
3. Step 3

   Divide the thighs between two large zip-top freezer bags (or vacuum bags), laying them flat in a single layer. Add half the olive oil, garlic, thyme sprigs and lemon zest strips to each bag.

   5 min

   • 8 bone-in, skin-on chicken thighs (about 3 lb)
   • 1/4 cup olive oil
   • 6 cloves garlic
   • 6 sprigs fresh thyme
   • 2 strips lemon zest, peeled with a vegetable peeler
4. Step 4

   Seal the bags. If using zip-top bags, leave a corner open and lower the bag into the water until the water pressure pushes the air out, then seal the corner. Clip the bags to the side of the pot so the chicken stays submerged.

   5 min

5. Step 5

   Cook at 165°F for 4 hours. Top up the water if the level drops. The thighs will be fully tender and falling off the bone.

   4 hr, hands-off · 165°F

6. Step 6

   Remove the bags from the water. Lift the thighs out, discarding the garlic, thyme and lemon peel, and lay them skin-side up on a rack or plate. Pat the skin very dry with paper towels and let them cool for 10 minutes. (You can refrigerate the sealed bags up to 4 days at this point; chill in an ice bath first, then bring to room temperature before searing.)

   10 min

   • 8 bone-in, skin-on chicken thighs (about 3 lb)
7. Step 7

   Heat a large skillet over medium-high heat with 1 tbsp of the oil from the bags. Lay the thighs skin-side down and press flat with a spatula. Sear undisturbed until the skin is deep golden and crisp, 3 to 4 minutes. Flip for 30 seconds, then move to a plate. Work in two batches so the pan isn't crowded.

   10 min

   • 8 bone-in, skin-on chicken thighs (about 3 lb)
8. Step 8

   Pour off the fat and wipe the skillet. Set it over medium heat and add the 3 tbsp olive oil and sliced garlic. Cook until the garlic is just fragrant and pale gold, about 1 minute. Add the chopped olives and the grated zest of the lemon, plus the red pepper flakes, and warm through, 1 to 2 minutes.

   3 min

   • 1 cup green olives such as Castelvetrano
   • 3 tbsp olive oil
   • 2 cloves garlic
   • 1/2 tsp red pepper flakes
9. Step 9

   Take the pan off the heat and stir in the lemon segments and parsley. Taste and add salt only if needed, since the olives are salty. Spoon the warm relish over and around the thighs, keeping the crisp skin exposed, and serve right away.

   2 min

   • 8 bone-in, skin-on chicken thighs (about 3 lb)
   • 1 lemon
   • 1/3 cup flat-leaf parsley
   • salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026