Theoretically you can do medium rare chicken sous vide because the temperature is just high enough to kill the pathogen.

Yep, you can find time-temperature charts for most meats, and that can lead to some interesting sous vide preparations that are perfectly safe.

I’ve tried it with chicken thighs. The texture wasn’t what I was used to, obviously, but melt-in-your-mouth chicken thighs, properly seasoned, were a success in my book.

But I like weird food.