Season the chicken thighs with salt and pepper on both sides.

Vacuum seal the chicken thighs. Depending on the size of your bags, you can cook several in each bag, just make sure there is space between them.

I prefer to cook my chicken thighs at 63 degrees Celsius (145 degrees Fahrenheit) in sous vide. You can certainly go down to 61 degrees Celsius (142 degrees Fahrenheit) or up to 65 degrees Celsius (149 degrees Fahrenheit) - it's a matter of taste.

The cooking time is somewhat determined by the size of your chicken. 4 hours is usually enough if you use a chicken of 1800 grams or less. My chicken here was 2200 grams, I cooked it for 5.5 hours. If I had separated the thighs and drumsticks before cooking, 4.5-5 hours would have been enough.

Take the chicken out of the bag and pat it as dry as you can with a clean cloth or paper towel.

Now the meat needs a bit of searing: You can use a pan, grill, or blowtorch. The meat just needs to be seared for about 20-30 seconds on each side.

If there's skin on, it will be a bit harder. Here I would recommend frying in plenty of ghee, butter/oil, or duck fat. I don't get the skin crispy every time.

Bon appétit.