Rustic roasted garlic chicken with Asiago gravy


Rustic Garlic Roast Chicken 800 7841


1 tablespoon oil

4 (6 ounce) bone-in, skin on chicken thighs

salt and pepper to taste

1 onion, diced

20 cloves garlic, peeled

2 teaspoons fresh thyme, chopped (or 1 teaspoon dry thyme)

2 tablespoons flour

1 cups chicken broth

1/2 cup asiago cheese (or parmesan), grated

salt and pepper to taste


Heat the oil in a large sauce pan over medium-high heat, add the chicken (seasoned with salt and pepper) and brown, abut 3-5 minutes per side, before setting aside.

Add the onion and garlic and saute until the onions are tender and the everything is lightly browned, about 3-5 minutes.

Sprinkle in the thyme and flour and cook for a minute.

Add the broth and deglaze the pan by scraping the brown bits off of the bottom of the pan with a spoon while the broth is sizzling when added.

Mix the asiago into the sauce and season with salt and pepper to taste.

Add the chicken, cover (with a lid or foil) and roast in a preheated 400F/200C oven for 15 minutes OR turn the heat down to medium-low and simmer on the stove top for 15 minutes.

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