Mayo Gruyere Chive Chicken Thighs

Ingredients:
• 1lb (about 4 pieces) boneless, skinless chicken thighs
• salt, to taste
• black pepper, to taste
• garlic powder, to taste
• Italian seasoning, to taste
• Olive Oil or PAM (for searing)

Topping:
• 4 tbsp full-fat mayonnaise (1 tbsp per thigh)
(Please don’t use light mayo! I tried it with it and it ruined the whole dish.)
• 1/2 cup fresh shredded Gruyere cheese (divided evenly among thighs)
• 2 tbsp grated Parmesan cheese (divided evenly among thighs)
• 1 tbsp finely chopped chives

Instructions:
Sous Vide the Chicken (Preferred Method):
1. Preheat your sous vide water bath to
165°F.
2. Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, garlic powder, and Italian seasoning.
3. Place the chicken thighs in a vacuum-seal bag or a resealable zip-top bag using the water displacement method.
4. Cook in the water bath for 2 hours.
5. Once done, remove the thighs from the bag and pat them dry with paper towels to prepare for searing.
Alternative Method (Non-Sous Vide):
• Cook the chicken using your preferred method (e.g., oven, skillet, or air fryer), but ensure the thighs are fully cooked to 165°F.
A good sear on the chicken is crucial for flavor.

1. Sear the Chicken:
2. Heat a large skillet over medium-high heat and add the olive oil or PAM.
3. Sear the thighs for 1-2 minutes per side until a golden-brown crust forms. Remove from the pan and set aside.
4. Assemble the Layers:
5. Spread 1 tbsp of mayonnaise evenly over the top of each chicken thigh.
6. Layer the shredded Gruyere evenly on top of the mayo.
7. Sprinkle the grated Parmesan over the Gruyere for a final cheesy layer.

8. Top with a pinch of fresh chives.

9. Crisp and Finish:
   • Air Fryer Method (Preferred for Crispiness):
   • Preheat the air fryer to 375°F. Place the thighs in the basket and cook for 3-5 minutes, or until the cheese is golden brown and bubbling.
   • Oven Method:
   • Preheat the oven to 375°F. Place the thighs on a foil-lined baking sheet and bake for 8-10 minutes, finishing under the broiler for 2-3 minutes to brown the cheese. Be careful not to burn the cheese.

10. Serve:
    • Let the chicken rest for 2-3 minutes after crisping. Garnish with additional chives if desired and serve immediately.

Notes:
• Sous Vide for Precision: Sous vide ensures perfectly cooked chicken with juicy, tender meat. However, this recipe works with any cooking method as long as the chicken is seared to achieve a crust.
• Layering Matters: Layering Gruyere and Parmesan separately creates a richer texture and allows each cheese to shine. The grated Parmesan helps with the melting and crisping.
• Keto-Friendly Pairing Ideas: Serve with roasted vegetables, cauliflower mash, Brussels sprouts, or sautéed spinach for a complete low-carb meal.