Simple Steam Oven Chicken Leg Quarters

This basic, no-frills recipe will help you cook fantastic skin-on dark meat chicken in the Anova Precision Oven. This recipe cooks the chicken at an oven temperature just above the target doneness. This process, called Sous Vide Express, gives sous-vide-like results, where the doneness is perfect from edge to edge, but reduces the cooking time from 1 1/2 hours to about 45 minutes. It's a happy compromise between the perfection of equilibrium cooking and precise timing required by traditional cooking. Set the steam to 0% to keep the skin as dry as possible throughout cooking to help achieve crackling, crispy skin in the searing step. Use this recipe as a starting point to add your own spin with dry rubs, sauces, and more. Make sure to save the pan juices from the first cooking stage. They’re full of flavor! Pour them over the final dish or incorporate them into a sauce or gravy. You can scale the recipe up to as many portions as you like; the times and temperatures will remain the same. The probe temperature may overshoot the target by a degree or two from carry-over cooking. That's okay; carryover has been accounted for.