4 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper

4 sprigs thyme or rosemary (optional)

1 Tbsp. olive oil

1 small shallot, minced

1 cup dry white wine

1 Tbsp. whole-grain mustard

2 Tbsp. unsalted butter

1/2 tsp. fresh juice from 1 lemon

2 tsp. Signature Seasoned Salt

1 Tbsp. minced fresh parsley leaves

Preheat a water bath to desired final temperature using a sous vide cooker, according to the chart above. Season chicken generously with salt and pepper. Place chicken in a single layer in zipper lock bags or vacuum bags and add thyme or rosemary sprigs, if using.

Cook sous vide at 165˚F for 4 hours.

Remove chicken from bags, reserving any gelled liquid, and pat thoroughly dry with paper towels. Place chicken on a cutting board, skin side down, and press firmly with your hands to flatten the skin against the board.

Heat the oil in a nonstick or cast iron skillet over medium heat until shimmering. Gently lay the chicken in the skillet, skin side down, using your fingers or a set of tongs. Hold the chicken down flat in the pan with a flexible metal spatula or your fingers (be careful of splattering oil). Cook until golden brown and crisp, about 8 minutes, reducing heat if chicken starts to singe. Flip chicken and warm second side for about 2 minutes. Transfer chicken to a paper towel-lined plate.

Return pan to medium-high heat. Add shallot and cook, stirring, until softened, about 30 seconds. Add wine and cook until reduced by half, about 2 minutes. Stir in gelled chicken juices, Signature Seasoned Salt and mustard. Off heat, whisk in butter, lemon juice, and parsley.

Serve chicken immediately with pan sauce.