Rustic Roasted Garlic Chicken with Asiago Gravy

• Meat

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

• Produce

  • 20 cloves Garlic
  • 1 Onion
  • 2 tsp Thyme, fresh

• Canned Goods

  • 1 cups Chicken broth

• Baking & Spices

  • 2 tbsp Flour
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 1/2 cup Asiago cheese

Found on closetcooking.com

Description

Ingredients

• 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

Directions

• 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.

Nutrition