This Club House La Grille® seasoning blend brings bold flavor to chicken, complimented by juicy ripe peaches, red bell peppers and sweet onions for a memorable meal.
Ingredients
Serves 12
- 2 tbsps (30 milliliters) Extra-Virgin Olive Oil
- 6 tbsps (90 milliliters) Club House La Grille ® Brown Sugar Bourbon Flavoured Seasoning , divided
- 5 pounds (2 1/2 kilograms) Chicken Thighs, bone-in (about 12 each)
- 2 Sweet Onions, medium, sliced
- 2 cups (500 milliliters) Fresh Peaches, cored, cut in wedges
- 2 cups (500 milliliters) Red Bell Peppers, seeded, sliced
- 2 cups (500 milliliters) Chicken Stock
- 2 tbsps (30 milliliters) Billy Bee Liquid Honey
Procedure
Preparation
- In a bowl, mix oil and 4 tablespoons (60 ml) of the Seasoning. Add bone-in chicken thighs and turn to coat evenly. Place chicken in sous vide cooking bag. Vacuum seal.
- Place vacuum sealed chicken in sous vide bath set to 150°F (65°C). Cook 2 hours. Remove from water bath and plastic bag. Hold refrigerated until service.
Service
- Grill chicken over medium-high heat 2 minutes per side to mark. Remove from grill. Set aside.
- Heat remaining 2 tablespoons (30 ml) oil in cast-iron skillet. Add onions, peppers and peaches to skillet Add chicken to skillet.
- Mix stock, honey and remaining 2 tablespoons (20 ml) Seasoning. Pour over chicken. Simmer 5 minutes or until liquid is mostly absorbed, stirring occasionally. Serve chicken thighs with peaches and onions, drizzled with remaining pan sauce.
