I purchased an Anova precision circulator a few days ago, and have so far tried cooking chicken and pork. The chicken breast I cooked turned out to be super juicy and flakey, but the chicken thighs I cooked weren’t very successful. I tried 165F for 1.5 hours and 150F for 3 hours, but the thighs came out kind of dry. I’ve had better oven-baked chicken thighs. I wonder what may have gone wrong.
I had success with this method
160 degrees for 2 hours was very good
I did them two times but got lazy the next time and pan fried seasoned chicken thighs for about 25 minutes in an anodized pan. Was just as good.
All thighs were bone in