Crispy Sous Vide Chicken Thighs
Set sous vide to 165° Fahrenheit.
Season both sides of each chicken thigh with salt and pepper.
Place chicken thighs and thyme in a resealable plastic bag, then remove the air using either a vacuum sealer or the displacement method.
Drop bag into bath for 2 hours, then remove.
Remove chicken thighs from bag.
Pat dry with a paper towel.
Melt butter in a large skillet over medium-high heat.
Sear chicken thighs in pan for 1-2 minutes per side, or until crispy.