Cranberry Orange Chicken with Sous Vide | CookOS

Cranberry Orange Chicken

Name: Cranberry Orange Chicken with Sous Vide
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups frozen cranberries; 1 cup orange juice; 1 orange, zested and cut into ¼" thick slices; ¼ cup, plus 2 tbsp honey; 2 tbsp fresh lemon juice; 2 tbsp thinly sliced shallot; 2 cloves garlic, grated; 4 bone-in, skin-on chicken thighs; 8 oz brussel sprouts, cut in half; 1 cup farro

This Cranberry Orange Chicken pairs tender sous vide chicken thighs with a tart-sweet glaze of fresh orange juice, zest, and frozen cranberries, finished with honey and bright lemon juice for a holiday-worthy main course.

🌍American 🏷️Cranberry 🏷️Orange 🏷️Chicken thighs 🏷️Sous vide 🏷️Holiday flavors Farro

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Total

3h 15m

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 cups frozen cranberries
1 cup orange juice
1 orange, zested and cut into ¼" thick slices
¼ cup, plus 2 tbsp honey
2 tbsp fresh lemon juice
2 tbsp thinly sliced shallot
2 cloves garlic, grated
4 bone-in, skin-on chicken thighs
8 oz brussel sprouts, cut in half
1 cup farro

10 Ingredients

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Instructions

1
Stir together first 7 ingredients (through garlic) in a medium bowl and pour into gallon-sized vacuum bag. Add chicken thighs to bag and vacuum seal. Place chicken in Suvie pan, and load into upper right cooking zone. Cover with water.
2
Add brussel sprouts to a different Suvie pan, drizzle with olive oil, and season with salt and pepper. Load into upper left cooking zone.
3
Put farro in starch pan and load into bottom right cooking zone.
4
Fill reservoir, enter cook settings and set to Cook Now or Schedule. My Cook > Multi-Zone Settings - Protein: 155°F, 1 hour; Vegetable: 15 minutes; Starch: 25 minutes
5
After the cook, remove chicken thighs from vacuum bag and pat Suvie pan dry. Lay orange slices on bottom of pan and arrange chicken on top. Pour 1 cup cooking liquid into pan and arrange cranberries around chicken. Return pan to Suvie. Broil chicken and brussels for 10 minutes or until browned.
6
To serve, divide farro and brussel sprouts between plates. Lay two orange slices on farro, top with chicken, and drizzle with sauce.

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Tips & Notes

Pro tips

Pat chicken thighs dry before sealing to promote browning when finished; sear skin-side down in a hot pan 1–2 minutes after sous vide for crispy skin.
Use fresh orange zest in the sauce for maximum brightness; frozen cranberries don't require thawing and provide consistent tartness.
Shred shallots thinly and grate garlic directly into the bag to distribute flavor evenly during the long cook.
Reserve ¼ cup of the cooked sauce before serving to drizzle over farro and Brussels sprouts for extra flavor.

Substitutions

Frozen cranberries → fresh cranberries (use same weight; increase cook time slightly if fresh)
Honey → maple syrup or agave nectar (use same amount)
Bone-in chicken thighs → boneless thighs or chicken breasts (reduce sous vide time to 1 hour)

Storage & make-ahead

Store cooled chicken and sauce in an airtight container up to 4 days. Reheat gently in a 300°F oven or on the stovetop over low heat with a splash of orange juice to restore moisture.