Lemon Butter Chicken

A great meal to make a few batches up ahead of time and pull out for a quick and easy home cooked meal

Active time: 25 min • Total time: 12 hours

Posted on Nov 29, 2015 by Jack McCann
Tags: video recipes sous vide chicken thigh drumsticks 05-16-2022

This recipe is the one we use in our Sous Chef meals. Love it!


I recommend having a Sous Vide machine, but it isn't required.


  • 3 dark quarters or 8-10 drumsticks or 5 thighs
  • 1 stick of unsalted organic butter (melted if you don't have a vacuum sealer
  • 1/3C lemon juice (1-2 lemons)
  • 1/4t dried thyme
  • 2t sea salt

To complete:

  • 1 cup of chicken broth (or water)
  • Corn starch or rue
  • 1 jar capers

Instructions to prep:

  1. Put the chicken into a ziplock or vacuum sealable bag along with butter, lemon juice, thyme and salt.
  2. Remove all of the air and seal.
  3. Preheat some water in a pot large enough to submerge the bag, about 180 degrees
  4. Place the bag into the water and put a glass bowl or measuring cup on top to keep it submerged.
  5. Place pot into a 170 degree oven for 10-12 hours (or sous vide)
  6. Store in your fridge or freeze or use right away.

Instructions to complete before serving:

Watch the video to see how to complete the dish.

  1. Put chicken and sauce into pan, add 1/2 C of broth, cover and simmer until warm (about 10 min).
  2. Remove chicken and place into another pan skin side down. Cook over med-high heat to crisp skin.
  3. Add 2T of corn starch to about 1/4C of broth in a small bowl and combine.
  4. Whisk into pan until gravy thickens up how you'd like. You may add more corn starch if needed. (or use a rue instead of corn starch)
  5. Add jar of strained capers to gravy and turn off heat.
  6. Serve with fresh lemon over mashed potatoes or side of your choice.

Goes great with

Comments (1)

  1. Erin:
    Feb 05, 2016 at 10:37 PM

    Wow, I was extremely popular in my house when I made this! The whole family couldn't get enough of it. We served it over brown rice instead of potatoes, only because we already had some cooked. But I can see it being delicious either way. Great recipe!

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