Prep Time: 5 mins | Cook Time: 25 min | Total Time: 30 mins | Servings: 4
Tender, juicy chicken in a super delish Asiago gravy. Easy to make with simple ingredients, this incredible dish is ready in thirty minutes! Perfect for the family alongside your favourite veggies and some brown rice.
Ingredients
1 tbsp oil
4 (6 oz) bone-in, skin-on chicken thighs
salt and pepper to taste
1 onion, diced
20 cloves garlic, peeled
2 tsp fresh thyme, chopped (or 1 tsp dry thyme)
2 tbsp flour
1 c chicken broth
1/2 c asiago cheese (or parmesan), grated
salt and pepper to taste
How to make Rustic Roasted Garlic Chicken with Asiago Gravy
Step 1: In a large skillet, heat oil over medium-high heat.
Step 2: Season the entire chicken with salt and pepper.
Step 3: Once the oil is hot, add the chicken to the skillet and cook for about 3 to 5 minutes until brown. Set the chicken aside once cooked.
Step 4: Add the onion and garlic into the same skillet. Saute for about 3 to 5 minutes until the onions are soft and a bit browned.
Step 5: Sprinkle in the thyme and flour. Continue to cook further for a minute.
Step 6: Pour the broth into the pan and deglaze. Using a spoon, scrape the brown bits off the bottom.
Step 7: Into the sauce, stir in the Asiago, and season with salt and pepper.
Step 8: Add the chicken back to the pan with everything. Using a foil or a lid, cover the pan and place in a 400 degrees F or 200 degrees C preheated oven. Roast the chicken for about 15 minutes. Alternately, simmer on the stovetop over medium-low heat for about 15 minutes.
Slow Cooker:
Step 1: Do steps 1 to 7. Then, add everything into the slow cooker and set on low or high. If cooking on low heat, cook for 4 to 10 hours or 2 to 4 hours on high.
Step 2: If you intend to skip the steps above, you have to whisk the flour to the broth and mix.
Alternately, cook 4 strips of bacon. Once done, set aside. Into the bacon grease, saute the onion. After roasting, add the crumbled bacon into the sauce.
One-Pan:
Step 1: In step 7, add 8 oz pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water). Cover the pan and simmer for about 12 minutes until cooked (or 20 minutes for rice).
Alternately, add in 8 oz pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) into the sauce once you are in step 7. Cover and roast for about 15 minutes (or 25 minutes for rice).
Options:
1. Feel free to add a tbsp white miso to the sauce.
2. And/or a splash of lemon juice
3. Also, half a cup of cream
4. Cook the onions with half a pound of mushrooms
5. Before placing the chicken on top, add diced tomatoes and carrots to the pan first. For a one-pot meal, roast the chicken and veggies for about 20 to 30 minutes until the veggies are soft.
Nutrition Facts:
Calories 524 | Fat 33.6g (Saturated 12.3g, Trans 0) | Cholesterol 116mg | Sodium 464mg | Carbs 20.9g (Fiber 3.5g, Sugars 6.9g) | Protein 32.2g
Ingredients
- 1 tbsp oil
- 4 (6 oz) bone-in, skin-on chicken thighs
- salt and pepper to taste
- 1 onion, diced
- 20 cloves garlic, peeled
- 2 tsp fresh thyme, chopped (or 1 tsp dry thyme)
- 2 tbsp flour
- 1 c chicken broth
- 1/2 c asiago cheese (or parmesan), grated
- salt and pepper to taste
Instructions
Step 1: In a large skillet, heat oil over medium-high heat.
Step 2: Season the entire chicken with salt and pepper.
Step 3: Once the oil is hot, add the chicken to the skillet and cook for about 3 to 5 minutes until brown. Set the chicken aside once cooked.
Step 4: Add the onion and garlic into the same skillet. Saute for about 3 to 5 minutes until the onions are soft and a bit browned.
Step 5: Sprinkle in the thyme and flour. Continue to cook further for a minute.
Step 6: Pour the broth into the pan and deglaze. Using a spoon, scrape the brown bits off the bottom.
Step 7: Into the sauce, stir in the Asiago, and season with salt and pepper.
Step 8: Add the chicken back to the pan with everything. Using a foil or a lid, cover the pan and place in a 400 degrees F or 200 degrees C preheated oven. Roast the chicken for about 15 minutes. Alternately, simmer on the stovetop over medium-low heat for about 15 minutes.
Slow Cooker:
Step 1: Do steps 1 to 7. Then, add everything into the slow cooker and set on low or high. If cooking on low heat, cook for 4 to 10 hours or 2 to 4 hours on high.
Step 2: If you intend to skip the steps above, you have to whisk the flour to the broth and mix.
Alternately, cook 4 strips of bacon. Once done, set aside. Into the bacon grease, saute the onion. After roasting, add the crumbled bacon into the sauce.
One-Pan:
Step 1: In step 7, add 8 oz pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water). Cover the pan and simmer for about 12 minutes until cooked (or 20 minutes for rice).
Alternately, add in 8 oz pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) into the sauce once you are in step 7. Cover and roast for about 15 minutes (or 25 minutes for rice).
Options:
1. Feel free to add a tbsp white miso to the sauce.
2. And/or a splash of lemon juice
3. Also, half a cup of cream
4. Cook the onions with half a pound of mushrooms
5. Before placing the chicken on top, add diced tomatoes and carrots to the pan first. For a one-pot meal, roast the chicken and veggies for about 20 to 30 minutes until the veggies are soft.
