|Chicken thighs, skinned and deboned||12|
|Canola oil||1/2 tsp|
|White wine vinegar||1/2 cup|
|Club House Oregano Ground||1 tbsp|
|Extra-virgin olive oil||1/2 cup|
|Club House Italiano Seasoning||2 tsp|
|Kosher salt||1 tsp|
|Espelette pepper||1/2 tsp|
|Club House Red Pepper, Crushed||1/2 tsp|
|Club House Pepper, Black Ground||1/2 tsp|
Chef Insider Tip: Chicken A La Plancha
Before service, drizzle fresh canola oil on the plancha, grilling and searing the chicken. Lay parchment paper over the chicken and weigh it down with a heavy pan to cause ensured crispness. Flip and repeat for extra crispy chicken worth clucking about.
The recipe was created for Club House for Chefs by: Michele Forgione, Executive Chef and Co-Owner of Impasto, Pizzeria Gema and Chez Tousignant in Montreal, QC.
For the Marinade: In a small jar, combine the white wine vinegar with Club House Oregano Ground. Cover and let stand at room temperature for 30 minutes. Strain the oregano-infused vinegar into a small bowl and stir in the olive oil. Set the chicken on a large rimmed baking sheet, drizzle all but 2 tbsp of the vinegar-oil mixture over both sides of the chicken and rub the mixture into the meat. Then in a sous vide bag, combine Club House Italiano Seasoning with the kosher salt, Club House Red Pepper, Crushed, and Club House Pepper, Black Ground and add the chicken. Rub the seasoning all over the chicken thighs. Let the seasoned chicken thighs refrigerate overnight.
For the Chicken: Cook the chicken sous vide to 155°F for 2 hours then remove from bag and pat dry. Transfer to a lined baking sheet and refrigerate. Before service drizzle canola oil on plancha grill and sear chicken. Lay parchment paper over the chicken and weigh it down with a heavy pan to ensure crispness. Flip and repeat.
For Assembly: Sprinkle chicken with Club House Italian Seasoning and Club House Red Pepper, Crushed and plate with roasted root vegetables.