Chicken with Chile-Basil Vinaigrette

Here's a great recipe adapted from the March edition of Food & Wine that our local Food & Wine Fairy dropped in our mailbox some time back.

Based on a Roast Chicken recipe from New York'City's Vic's Italian Restaurant, we opted to sous vide a few chicken thighs from Swamp Fox Farm (best chicken ever), instead of roasting a whole chicken.

For our sous vide version we coated the thighs in salt & pepper, and vacuum sealed with some smashed garlic, chopped basil and knobs of butter. You can make the vinaigrette with fewer or no chiles. We used fresh basil from the garden and the vinaigrette was light, bright and spicy with jalapeños (no Fresno chiles where we live 😟).

Vacuum bagging for sous-vide, applying some weight on the the thighs to crisp up the skin.