Rustic Roasted Garlic Chicken with Asiago Gravy is a deliciously savory dish featuring golden, herb-crusted chicken thighs complemented by a rich, creamy gravy. The roasted garlic brings a deep, aromatic flavor that pairs beautifully with the creamy Asiago cheese sauce. This dish is ideal for when you want a comforting, homemade meal that feels special but is easy to prepare. Serve it with mashed potatoes or crusty bread to soak up every drop of that delicious gravy.
Ingredients:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and black pepper, to taste
- One tablespoon of freshly chopped rosemary (or 1 teaspoon of dried rosemary)
- One tablespoon of fresh thyme leaves (or 1 teaspoon of dried thyme)
- 1 whole garlic bulb, cloves separated and peeled
- 1 cup chicken broth
For the Asiago Gravy:
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup grated Asiago cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Preheat and Season the Chicken: Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season generously with salt, black pepper, chopped rosemary, and thyme.
- Sear the Chicken: In a large, oven-safe skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken thighs, skin-side down, and cook for 4-5 minutes until the skin is golden brown and crispy. Turn the chicken over and continue cooking for an additional 3 minutes on the opposite side.
- Add Garlic and Roast: Add the peeled garlic cloves to the skillet, scattering them around the chicken. Pour in 1 cup of chicken broth. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is fully cooked and the garlic is tender.
- Prepare the Asiago Gravy: While the chicken is roasting, start the gravy. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Gradually whisk in the flour and cook for 1 to 2 minutes, stirring constantly to form a roux.Gradually add the chicken broth, whisking continuously to prevent lumps, then add the heavy cream. Bring the mixture to a gentle simmer and cook for 3-5 minutes until slightly thickened.
- Add Asiago and Season: Stir in the grated Asiago cheese until melted and smooth. Adjust the flavor of the gravy by seasoning it with salt and freshly cracked black pepper to your liking. Keep the gravy warm over low heat until the chicken is ready.
- Serve: Remove the chicken from the oven and spoon some of the roasted garlic and pan juices over each thigh. Plate the chicken and drizzle with the Asiago gravy.
Conclusion:
This Rustic Roasted Garlic Chicken with Asiago Gravy is a comforting, elegant dish that brings together the robust flavors of roasted garlic and creamy Asiago cheese. The crispy, herbed chicken and the rich gravy make a delightful combination that’s perfect for cozy nights at home or impressing dinner guests. Serve it with your favorite sides for a complete, satisfying meal.
Rustic Roasted Garlic Chicken with Creamy Asiago Gravy
This Rustic Roasted Garlic Chicken with AsiagoGravy is a hearty, flavorful dish with tender, herb-infused chicken thighs anda rich, creamy gravy made with Asiago cheese. Perfect for cozy dinners orspecial gatherings.
Ingredients
For the Chicken:
- 4 bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and black pepper to taste
- One tablespoon of freshly chopped rosemary or 1 teaspoon of dried rosemary
- One tablespoon of fresh thyme leaves or 1 teaspoon of dried thyme
- 1 whole garlic bulb cloves separated and peeled
- 1 cup chicken broth
For the Asiago Gravy:
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup grated Asiago cheese
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Preheat and Season the Chicken: Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season generously with salt, black pepper, chopped rosemary, and thyme.
- Sear the Chicken: In a large, oven-safe skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken thighs, skin-side down, and cook for 4-5 minutes until the skin is golden brown and crispy. Turn the chicken over and continue cooking for an additional 3 minutes on the opposite side.
- Add Garlic and Roast: Add the peeled garlic cloves to the skillet, scattering them around the chicken. Pour in 1 cup of chicken broth. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is fully cooked and the garlic is tender.
- Prepare the Asiago Gravy: While the chicken is roasting, start the gravy. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Gradually whisk in the flour and cook for 1 to 2 minutes, stirring constantly to form a roux. Gradually add the chicken broth, whisking continuously to prevent lumps, then add the heavy cream. Bring the mixture to a gentle simmer and cook for 3-5 minutes until slightly thickened.
- Add Asiago and Season: Stir in the grated Asiago cheese until melted and smooth. Adjust the flavor of the gravy by seasoning it with salt and freshly cracked black pepper to your liking. Keep the gravy warm over low heat until the chicken is ready.
- Serve: Remove the chicken from the oven and spoon some of the roasted garlic and pan juices over each thigh. Plate the chicken and drizzle with the Asiago gravy.