You've never cooked sous vide before, and it's unlike any kind of cooking you've done in the past. Where should you start? What should you cook first? Here's a simple, no-nonsense guide to the essential tools, plus some basic foods and techniques that should be at the top of any first-time sous vide cook's list—the ones that will show you results beyond anything you've achieved through more traditional methods.
Chicken thighs are forgiving enough as it is, so why bother cooking them sous vide? Because the method gives you unparalleled control over the final texture, and they'll come out juicier in a sous-vide bag than they do with traditional methods when cooked to the same final temperature. Here are my timing, temperature, and technique recommendations for sous-vide chicken thighs.