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.