Just imagine how wonderful your kitchen is going to smell while this rustic chicken dinner is roasting in your oven. People in your house will be dropping by the kitchen with expectant looks on their faces, wanting to know when it will be done. When they see the amazing dish that comes out of the oven, they will be hard-pressed to believe that it only took 30 minutes to make, from start to finish.

Be sure to check out the Options listed below the Instructions. These detail other cooking methods and various add-ins that you might want to use to tailor this recipe to your time constraints and taste preferences.

 

INGREDIENTS

1 tablespoon oil

4 (6-ounce) bone-in, skin on chicken thighs

Salt and pepper, to taste

1 onion, diced

20 cloves garlic, peeled

2 teaspoons fresh thyme, chopped (or 1 teaspoon dry thyme)

2 tablespoons flour

1 cup chicken broth

½ 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, about 3-5 minutes per side, before setting aside.

Add the onion and garlic and sauté until the onions are tender and that everything is lightly browned, about 3-5 minutes.

Sprinkle in the thyme and flour and cook for a minute.

Add the broth and deglaze the pan by scraping the brown bits off of the bottom of the pan with a spoon while the broth is 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/200C oven for 15 minutes OR turn the heat down to medium-low and simmer on the stove top for 15 minutes.

Slow Cooker: Optionally (but recommended) implement steps 1-5, place everything in the slow cooker and cook on low for 4-10 hours or high for 2-4 hours. If you skip the earlier steps, whisk the flour into the broth before mixing in the slow cooker.
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!
Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 8 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).

Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 5 and roast, covered, until cooked, about 15 minutes (or 25 minutes for rice).
Option: Add 1 tablespoons white miso paste to the sauce! (Do it if you have it!)
Option: Add a splash of lemon juice to the sauce!
Option: Add 1/2 cup cream to the sauce!
Option: Add 1/2 pound sliced mushrooms along with the onions!
Option: Add diced potatoes and carrots to the pan before placing the chicken on top and roasting until the veggies are tender, about 20-30 minutes for a one pot meal.

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Quick Tip:  If you do not like chicken thighs, or just happen to have different chicken parts on-hand, don’t worry, you can still make this recipe. If the chicken parts you will be using are bone-in, like the thighs called for, cooking times will be approximately the same. If you are using boneless chicken parts, they will cook in considerably less time, so check them frequently so they don’t burn.

Recipe and image courtesy of Kevin at Closet Cooking