This elegant yet simple dish combines tender, juicy chicken thighs with a tangy-sweet cranberry-balsamic sauce. Cooking the chicken sous vide ensures perfect doneness and locks in moisture, while a quick sear adds a golden, crispy finish to the skin. The tartness of cranberries balances beautifully with the rich depth of balsamic vinegar and the sweetness of honey, all enhanced by fresh thyme. Perfect for a cozy family dinner or a special occasion, this dish pairs wonderfully with farro, steamed broccoli, and a glass of pinot noir.

Ingredients

• 4 bone-in chicken thighs (about 1 1/2 pounds)
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1 Tablespoon extra-virgin olive oil
• 1 1/2 cups cranberries, thawed if frozen
• 1/4 cup balsamic vinegar
• 2 Tablespoons honey
• 1 teaspoon chopped fresh thyme, plus more for garnish

Preparation

1. Prepare the Chicken: Season the chicken thighs with 1/4 teaspoon salt and pepper.
2. Sear the chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown, about 4–5 minutes. This step enhances flavor but is optional for sous vide.
3. Prepare the Sous Vide Bag: Place the chicken thighs in a sous vide bag or a zip-top freezer bag.
4. Add the cranberries, balsamic vinegar, honey, and thyme to the bag. Distribute evenly around the chicken.
5. Remove air using a vacuum sealer or the water displacement method.
6. Cook Sous Vide: Preheat your sous vide water bath to 165°F (74°C).
7. Submerge the bag into the water bath and cook for 2 hours.
8. Finish the Sauce: After cooking, remove the chicken from the bag and transfer the cooking liquid to a skillet.
9. Bring the liquid to a simmer over medium-high heat. Add the remaining 1/4 teaspoon salt and reduce the sauce until thickened, about 5–7 minutes.
10. Optional Sear for Crispy Skin: Heat a clean skillet over medium-high heat. Place the chicken skin-side down and sear for 2–3 minutes to crisp the skin.
11. Serve: Place the chicken thighs on a serving platter. Spoon the thickened cranberry-balsamic sauce over the top. Garnish with fresh thyme.

Pairing Suggestions

Serve with farro, steamed broccoli, and a glass of pinot noir for a complete meal.

Enjoy the tender and flavorful results of sous vide cooking!