roasted garlic chicken with asiago gravy

Somerset Ridge Roasted Garlic Chicken with Asiago Gravy

Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Servings 4 people


  • 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


  • 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.


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!