Garlic Chicken with Asiago Gravy
Portion Size: 3 oz. boneless (5 oz. with bone)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 (5 oz.) bone in chicken thighs or 3 ½ oz. boneless chicken thighs | |
| ¼ cup Cooking oil | |
| ¼ teaspoon salt and pepper | |
| 1 cup onion, minced | Washed, peeled and diced |
| 10 cloves garlic | Washed and peeled. |
| 2 teaspoons fresh thyme or 1 teaspoon dried thyme | |
| ¼ cup plus 3 tablespoons flour | |
| 1 cup reduced sodium chicken broth | |
| ½ cup asiago cheese (or parmesan) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Season chicken with salt the pepper. Dredge in flour. | |
| 2 | Heat oil in large pan over medium high heat. Add chicken and brown. | |
| 3 | Add onion and garlic and sauté until the onions are tender. Stir in thyme and flour | |
| 4 | Add the broth and deglaze the pan by scraping the brown bits off the bottom of the pan with a spoon while the broth is sizzling when added. | |
| 5 | Mix in chicken into the sauce and cook until chicken is done. (20-40 minutes) | Cook until internal temperature reaches 165 degrees F. |
| 6 | Remove to platter. Brush with remaining glaze. |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool
Posted in Chicken Dinner Recipes
