I sous vide some chicken maryland (thigh on chicken legs).

Roughly took inspiration from:

https://www.seriouseats.com/crispy-sous-vide-chicken-thigh-recipe

although this post originally got me thinking about it:

https://www.reddit.com/r/sousvide/comments/scuo1c/this_is_why_i_got_an_immersion_cooker_in_the/

I sous vide them at 64c for 8 hours with butter & fresh thyme. I then dried them and crisped the skin in a pan.

The juices from the bag went in to making some polenta, with added thyme, spinach.

Everyone was very happy. G loves his carbs, L loves chicken.