Sous Vide Chicken Thighs with Broccoli Rabe and Red Onions

Prepare an immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 165°F (74°C).

Sprinkle the chicken thighs evenly on both sides with the chicken seasoning. Place the chicken in a vacuum bag and add the onion, lemon and bay leaves. Add 1 Tbs. of the olive oil to the bag. Vacuum seal the bag.

When the water reaches the desired temperature, lower the bag into the water bath and clip the top of the bag to the side of the water basin. Cook for 1 hour.

While the chicken is cooking, blanch the broccoli rabe: Bring a large pot three-fourths full of salted water to a boil. Have ready a large bowl of ice water. Blanch the broccoli rabe in the boiling water until bright green and crisp-tender, 3 to 4 minutes. Transfer the broccoli rabe to the ice water until cool, drain and then pat dry. Set aside.

Remove the bag from the water bath and transfer the chicken, onion and lemon to a plate. Discard the bay leaves. Pat the chicken, onion and lemon dry.

In a stovetop grill pan over medium-high heat, warm the remaining 2 Tbs. olive oil until just smoking. Add the broccoli rabe and cook, turning once, until lightly charred and tender, about 2 minutes per side. Transfer to a plate. Add more oil to the pan if needed. Add the chicken, skin side down, and the onion and lemon to the pan and cook, turning all the ingredients once, until the chicken skin is golden and crisp and the onion and lemon are charred, about 2 minutes per side.

Return the broccoli rabe to the pan and cook until heated through, about 1 minute. Sprinkle the chicken with more chicken seasoning, if desired, season with salt and pepper, and serve immediately. Serves 2.

Williams Sonoma Test Kitchen