Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 4 bone-in, skin-on chicken thighs evenly with 2 tablespoons of Cajun seasoning, ensuring all surfaces are coated.

2. 2

   Place the seasoned chicken thighs into a vacuum-sealable bag with 1 tablespoon of olive oil, then vacuum seal the bag.

3. 3

   Submerge the sealed chicken thighs in a sous-vide water bath preheated to 155°F (68°C) and cook for 2 hours.

4. 4

   While the chicken cooks, heat a large skillet over medium-high heat and cook 8 ounces of diced Andouille sausage until browned and crispy, then remove the sausage and set aside, reserving 1 tablespoon of the rendered fat in the skillet.

5. 5

   Add 1 large diced green bell pepper, 1 large diced celery stalk, 1 medium diced yellow onion, and 3 minced garlic cloves to the reserved fat in the skillet and sauté for 7-8 minutes until softened.

6. 6

   Stir in 1 (15-ounce) can of drained and rinsed chickpeas, 1 cup of chicken broth, 1/2 cup of heavy cream, the cooked Andouille sausage, and season with salt and freshly ground black pepper to taste, bringing the mixture to a gentle simmer for 5 minutes.

7. 7

   Remove the cooked chicken thighs from the sous-vide bag, pat them dry thoroughly, and sear them skin-side down in a hot skillet over medium-high heat for 4-5 minutes until the skin is golden brown and crispy, then flip and sear for an additional 2-3 minutes.

8. 8

   Serve the seared chicken thighs immediately over the creamy chickpea and Andouille succotash, garnished with 2 tablespoons of chopped fresh parsley.