Asiago Mushroom Chicken with Ragu Cream Sauce

• Gluten free

• Meat

  • 4 Chicken thighs, bone-in skin-on

• Produce

  • 1 package Baby bella mushrooms
  • 1 Basil
  • 1 Bay leaf
  • 3 cloves Garlic
  • 1 bunch Rosemary, Fresh

• Condiments

  • 1 Jar Ragu spaghetti sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Vegetable oil

• Dairy

  • 1/2 cup Asiago cheese
  • 1/4 cup Heavy cream
  • 1 More asiago cheese

Found on loavesanddishes.net

Description

Ingredients

• 3 cloves of garlic, peeled and smashed
• 1 bunch of fresh rosemary
• 1 bay leaf
• 2 Tbs vegetable oil
• salt and pepper
• 4 bone in skin on chicken thighs
• 2 Tbs vegetable oil
• 1 package of Baby Bella Mushrooms, sliced
• 1 Jar Ragu Spaghetti Sauce
• ¼ Cup heavy Cream
• ½ Cup shredded Asiago Cheese
• More Asiago Cheese for garnish
• Basil for Garnish

Directions

• Preheat oven to 385. Peel and smash the garlic cloves. Tie the Rosemary together with kitchen string. Heat 2 tbs of vegetable oil in an oven proof pan. Salt and pepper the chicken on both sides while waiting for the oil to heat. When the oil is hot and the surface of the oil is rippled, place the smashed garlic cloves in the oil and cook for 1 minute. Then place the chicken skin side down in the hot oil and allow to brown for several minutes. Turn the chicken and allow to brown on the other side as well (about 3 mins per side). Add the Rosemary bunch and the bay leaf to the pan and place the pan in the preheated oven and allow the chicken to cook for about 30 minutes until cooked through and juices run clear.
• In a separate medium sized saucepan over medium heat on the stove top, heat 2 tbs of vegetable oil. When the oil is hot, place the baby bella’s in the oil and cook over medium heat till done and until the mushrooms release their water - about 3 minutes. Add the Ragu sauce all at once. Stir and heat on medium heat until heated through. Add the cream and the Asiago cheese. Continue to heat until the cheese is melted well.
• When the chicken is done, remove from the oven and carefully remove the rosemary bunch as well as the bay leaf. Pour the sauce over the chicken and let stand for 3 minutes. Grate Asiago cheese over the top and sprinkle with fresh basil.
• Serve over Hot Pasta.