Golden Crisped Chicken Thighs with Mustard-Wine Reduction

1. Preheat Water Bath and Season Chicken

First, preheat your water bath using a sous-vide cooker to your desired temperature. While the water heats, generously season the chicken thighs with kosher salt and freshly ground black pepper. If you like, add a sprig of thyme or rosemary to each thigh for extra flavor.

2. Prepare Chicken for Sous-Vide

Place the seasoned chicken thighs in a single layer in zipper-lock or vacuum-seal bags. If using zipper-lock bags, remove as much air as possible before sealing. For vacuum-seal bags, follow the manufacturer's instructions to seal them tightly. Submerge the sealed bags in the preheated water bath and let them cook according to the sous-vide chart for chicken.

3. Chill Chicken Thighs

Once the chicken is cooked, transfer the sealed bags to an ice bath to chill completely. This step ensures that the chicken is ready for the final crisping stage. If you're not proceeding immediately, you can store the chilled chicken in the refrigerator for up to four days.

4. Prepare Chicken for Crisping

When ready to crisp the chicken, remove it from the bags and pat the thighs dry with paper towels. This step is crucial because dry skin will crisp up beautifully in the pan. Place the chicken thighs skin side down on a cutting board and press them flat to ensure even browning.

5. Crisp the Chicken

Heat one tablespoon of oil in a nonstick or cast iron skillet over medium heat until it begins to shimmer. Place the chicken thighs skin side down in the skillet, using a flexible metal spatula or your fingers to hold them flat. Cook for about 8 minutes until the skin is golden brown and crispy, then flip and cook the other side for an additional 2 minutes. Transfer the chicken to a paper towel–lined plate to drain excess oil.

6. Make the Pan Sauce

Now, it's time to make the pan sauce. In the same skillet, add the minced shallot and cook for about 30 seconds until fragrant. Pour in the dry white wine and let it reduce by half, which should take about 2 minutes. Stir in the gelled chicken juices from the sous-vide bags and the whole-grain mustard. Whisk in the unsalted butter until the sauce is thickened and glossy, then add the fresh lemon juice and minced parsley.

7. Serve

Serve the crispy chicken thighs immediately, drizzled with the rich mustard-wine reduction. Enjoy the perfect harmony of crispy skin and flavorful sauce, which makes this dish truly special.