Roasted Garlic Chicken w/ Asiago Gravy

Tender, juicy roasted chicken leg quarters are easy to prepare and delicious. The leg quarter is made up of the thigh, drumstick and part of the back of the chicken. It’s named a quarter because it consists of about a quarter of the whole bird. The dark meat takes well to roasting and yields moist and flavorful chicken.

Asiago has long been a favorite cheese of Brion & I. It is a brilliant cheese to bake into bread for a cheesy treat or grate over soft pretzels before baking. It also works particularly well with chicken dishes.

Asiago is a whole milk cheese that originated in Northern Italy, around the Po River Valley where Italy borders Austria. Coming from the mountains, Asiago is similar to other mountain cheeses, such as Switzerland’s Gruyere or France’s Beaufort. Asiago is made in large wheels designed for long-term aging to get through tough winters. Dense and flavorful, Asiago’s flavor profile changes as time polishes the wheels over the course of several months or years. Taken from the milk of cows grazing on the grasses and wildflowers of the mountains, Asiago can have a fresh, fruity flavor or a savory, zesty taste on the palate.

This is a very simple recipe but has an amazing flavor and is well worth trying, especially if your an Asiago lover.

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Roasted Garlic Chicken w/ Asiago Gravy

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Rating: 5
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Course

Main Dish

Cuisine

American

Keyword

roasted garlic chicken w/ asiago gravy

Servings

MetricUS Imperial

Ingredients

• 4 slices bacon
• 4 chicken leg quarters
• salt & pepper to taste
• 1 onion, diced
• 250 gm mushrooms, sliced
• 20 cloves garlic, peeled
• 2 tsp fresh thyme, chopped OR 1 tsp dry thyme
• 2 Tbsp flour
• 1 cup chicken broth
• 50 gm Asiago cheese, grated
• salt & pepper to taste

Course Main Dish Cuisine American Keyword roasted garlic chicken w/ asiago gravy Servings MetricUS Imperial Ingredients 4 slices bacon 4 chicken leg quarters salt & pepper to taste 1 onion, diced 250 gm mushrooms, sliced 20 cloves garlic, peeled 2 tsp fresh thyme, chopped OR 1 tsp dry thyme 2 Tbsp flour 1 cup chicken broth 50 gm Asiago cheese, grated salt & pepper to taste

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a saucepan, fry bacon, blot on paper towel & set aside. Add the seasoned chicken & brown, about 3-5 minutes per side. Set aside.
2. Add onion, mushrooms & garlic to saucepan; sauté until tender crisp & lightly browned, about 3-5 minutes.
3. Sprinkle in the thyme & flour; cook for a minute.
4. Add the broth & deglaze the pan by scraping the brown bits off the bottom of the pan with a spoon while the broth is sizzling.
5. Preheat oven to 400 F. Mix asiago cheese into the sauce & season with salt & pepper to taste.
6. Add the chicken, cover with a lid or foil & roast for 15 minutes. Alternately, you can turn heat down to a medium-low & simmer on top the stove for 15 minutes.
7. Add crumbled bacon to sauce after roasting. Serve.