roasted garlic chicken

Hi everyone I’m a little late getting this out to you as I just came from my Dr apt which lasted longer than it was supposed to. Hope everyone having a great day and ready for a yummy recipe. Today I’m making Rustic Roasted Garlic Chicken with Asiago Gravy (Asiago is similar to Parmesan and Ramona cheese use for Italian recipes).The cheese brings the gravy to a nice creaminess that is so yummy.

This meal only takes about 30 mints to cook and can become a one pot meal if you add potatoes to it before throwing it in the oven to roast, turning into an easy clean up for you. I also have made this a few times by flouring the chicken really good before adding to the oil in which case you need to add 2 more  tablespoons of oil before frying the chicken. Hope you enjoy this if you have any questions feel free to shoot me a message and I’ll get back to you as quick as possible. Hope you enjoy..

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Ingredients

  • 1 tablespoon oil (3 tablespoons if  you are going to roll the chicken in flour before frying)
  • 4 (6 ounce) bone-in, skin on chicken thighs
  • salt and pepper to taste
  • 1 onion, diced
  •  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

  1. Heat the oil in a large cooker pan over medium-high heat, add the chicken (seasoned with salt and pepper) and brown, abut 3-5 minutes per side, before taking chicken out and setting aside.
  2. After taking chicken out add the onion and garlic and saute until the onions are tender and  everything is lightly browned, around 3-5 minutes.
  3. Sprinkle in the thyme and flour and cook for 1 minute.
  4. Add the broth and scrape the brown bits off of the bottom of the pan with a spoon while the broth is sizzling when added.
  5. Mix the Asiago cheese into the sauce and season with salt and pepper to taste.
  6. Add the chicken, cover (with a lid or foil) and roast in a preheated oven at 400F/200C for 15 minutes.

Can add cut up potatoes to the gravy then put your chicken on top before putting in oven to roast. If you do this you will need to roast around 10 mints longer so potatoes can get tender. I prefer mashed as I like to put the gravy over my potatoes. Both are good though.

 

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