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.
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.
