Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings
It will only take you half an hour to cook this spectacular dish! This Rustic Roasted Garlic Chicken with Asiago Gravy is a total family favorite! Dinner will be awesome if you only give this recipe a try. Enjoy!
Ingredients:
1 onion, diced
1/2 c Asiago cheese (or Parmesan), grated
20 cloves garlic, peeled
1 tbsp oil
2 tbsp flour
1 1/2 lbs. bone-in and skin-on chicken thighs (4-6 thighs)
2 tsp fresh thyme, chopped (or 1 tsp dry thyme)
salt and pepper to taste
1 c chicken broth
Directions:
Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Sprinkle salt and pepper over the chicken thighs, then rub each to coat.
Put the chicken thighs into the hot skillet, then sear each side for 5 minutes skin side down first. Transfer them onto a clean plate.
In the same skillet, add garlic and onion. Sauté for a few minutes until soft and aromatic.
Add flour and thyme, then whisk and cook for a minute.
Add broth, then scrape the bottom of the skillet to get the browned bits. Stir to combine, then season with salt, pepper, and Asiago to taste.
Bring the chicken thighs back into the skillet and toss to coat with the sauce.
Reduce the heat to medium-low and cover the skillet with the lid. Cook the chicken for about 15 minutes.
Serve and enjoy!
Slow Cooker Method:
You can cook this in the slow cooker for about 4 hours to 10 hours depending on the pressure.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
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 onion, diced
- 1/2 c Asiago cheese (or Parmesan), grated
- 20 cloves garlic, peeled
- 1 tbsp oil
- 2 tbsp flour
- 1 1/2 lbs. bone-in and skin-on chicken thighs (4-6 thighs)
- 2 tsp fresh thyme, chopped (or 1 tsp dry thyme)
- salt and pepper to taste
- 1 c chicken broth
Instructions
Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Sprinkle salt and pepper over the chicken thighs, then rub each to coat.
Put the chicken thighs into the hot skillet, then sear each side for 5 minutes skin side down first. Transfer them onto a clean plate.
In the same skillet, add garlic and onion. Sauté for a few minutes until soft and aromatic.
Add flour and thyme, then whisk and cook for a minute.
Add broth, then scrape the bottom of the skillet to get the browned bits. Stir to combine, then season with salt, pepper, and Asiago to taste.
Bring the chicken thighs back into the skillet and toss to coat with the sauce.
Reduce the heat to medium-low and cover the skillet with the lid. Cook the chicken for about 15 minutes.
Serve and enjoy!
Slow Cooker Method:
You can cook this in the slow cooker for about 4 hours to 10 hours depending on the pressure.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
