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Ingredients
 2 chicken thighs
 Salt
 Olive oil or butter
 1 sprig of rosemary, chopped
Method
1. Fill the Digital Sous Vide with
warm water and set to 64°C.
2. Place the chicken thighs in a
vacuum bag.
3. Sprinkle with some salt and add
enough oil or butter to lightly
coat the thighs.
4. Add chopped sprig of rosemary.
Seal the bag with a vacuum
sealer.
5. Place the bag gently in the
Sous Vide, making sure it is
completely submerged and
water can circulate around it
freely.
6. Cook for one hour. When the
chicken is cooked, remove it
from the bag and gently pat it
dry.
7. Add a little oil or butter to a
skillet and heat over medium-
high heat.
8. Sear the thighs on each side for
2 minutes or until golden brown.
Slice into pieces or serve whole.
ROSEMARY CHICKEN