Juices from the sous vide bag, strained through the coffee filter or a fine mesh strainer
1 sprig thyme
1 sprig rosemary
salt and pepper to taste
1. Sous Vide the chicken
Sprinkle the chicken thighs with salt and pepper. Put the thighs in a single layer in a large (gallon/3.8 liter) vacuum bag, and seal. (You can freeze the thighs at this point for up to six months.) Sous vide at 176°F/80°C for 4 to 8 hours. (Go for at least 6 hours if the chicken thighs are frozen.)
2. Sear the chicken
Cut open the vacuum bag and remove the chicken thighs, saving the liquid in the bag. Pat the skin side of the thighs dry with paper towels. Heat the heavy frypan over medium-high heat, then add the chicken thighs, skin side down, and sear until the skin is crisp and brown, about 3 minutes. Move the chicken to a serving platter.
3. Make the pan sauce
While the pan is heating, pour the liquid in the vacuum bag through a fine mesh strainer or coffee filter.
As soon as the chicken thighs come out of the pan, add the garlic slivers to the pan and cook until they are fragrant and starting to brown around the edges, about 1 minute. Pour in the wine and scrape any browned bits from the bottom of the pan. Add the strained juices and the sprig of thyme and rosemary to the pan. Increase the heat to high and simmer until the juices reduce by half, about five minutes.
Discard the herb sprigs, taste the sauce, and add salt and pepper as needed. Pour the sauce into a gravy boat or serving bowl and serve, passing the sauce with the thighs.
Why strain the juices from the bag? It filters out any coagulated proteins - a trick I picked up from StefanGourmet.com. This keeps the sauce from looking terrible, with a layer of curdled protein scum floating on top.
Because of the long cooking times, I don't think this recipe lends itself to a beer cooler sous vide setup. Save this recipe until you have a SousVide supreme or a sous vide water circulator to maintain the temperature for you.