Somerset Ridge Roasted Garlic Chicken with Asiago Gravy
Ingredients
- 1 tbsp oil
- 4 6 ounce bone-in, skin on chicken thighs
- 1 onion diced
- 20 cloves garlic peeled
- 2 tsp fresh thyme chopped (or 1 teaspoon dry thyme)
- 2 tbsp flour
- 1/2 cup Somerset Ridge Chardonel
- 3/4 cup chicken broth
- 1/2 cup asiago cheese or parmesan, grated
- salt and pepper to taste
Instructions
- 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 the wine, deglaze the pan by scraping the brown bits off of the bottom of the pan with a spoon while the broth and wine are 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 oven for 15 minutes OR turn the heat down to medium-low and simmer on the stove top for 15 minutes.
Notes
Option: Start by cooking 4 strips of bacon, set aside and cook the onion in the bacon grease and add the crumbled bacon to the sauce after roasting!
I’m preparing your Asiago Rustic Chicken at this moment I’ve cooked many chicken dishes ,but this one will be special Thank you Doll!
Thanks Hank! It’s one of our favorites too! So glad you are enjoying it!