Confit chicken thighs, traditionally seasoned with garlic, thyme and rosemary. Why chicken thighs not chicken breast? Simply because chicken thighs have more flavour. Flavourful, tender and soft: your guests will love them.
Au-Bain-Marie
Heat the chicken thighs in the vacuum pack for 15 minutes at 85 °C.
Steamer
Heat the chicken thighs in the vacuum pack for 15 minutes at 90 °C.
Pan
Fry the chicken thighs, skin-side down, over medium heat for 8 minutes in a non-stick pan for a crispy result.
