In the end, this evening, I took the chicken out of the vac seal jar and coated a cast iron grill pan with olive oil, brushed on, turned up smoking hot and put the chicken in till it got grill marks, about 3 minutes per side. Then in to the oven, for what must have been about 20-25 mins. Thermometer said about 180F last time I checked it.
Then I took the fat from the grill pan, ground up some herbs de provence with a little black pepper and sea salt, I know I should have used kosher,
and sauteed(?) some sliced red and green peppers, mushrooms and onions
I made box red beans and rice, and right now the chicken thighs are resting comfortably on the sauteed vege's in the oven which is off.
Wasn't sure whether I had gotten the chicken hot enough but as I read this I see that I probably have.
Wife is off at some women's meeting. Hopefully it will still be warm when she gets in.