Set sous vide cooker to 75°C.

Season chicken thighs with salt & pepper. Add to vacuum seal bag with lemon zest & thyme

Cook chicken in sous vide for 1 hour (will be good up to 4 hours)

Remove chicken from bag and pat dry. Reserve and juices from the bag

Add butter to a skillet over a medium high heat. When it starts to foam add the chicken thighs and brown. Remove to a warm plate

Saute the shallots until they are translucent, sprinkle the flour over and cook for 30 seconds

Add the wine, stock cube and tarragon, and cook until the alcohol cooks off and mixture thickens about 2 minutes

Add the heavy cream and bag juices.

Serve with sauce spooned over the thighs. Goes great with wild rice pilaf