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, mincedWashed, 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
1Season chicken with salt the pepper. Dredge in flour. 
2Heat oil in large pan over medium high heat. Add chicken and brown. 
3Add onion and garlic and sauté until the onions are tender.  Stir in thyme and flour 
4Add 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. 
5Mix in chicken into the sauce and cook until chicken is done. (20-40 minutes)Cook until internal temperature reaches 165 degrees F.
6Remove to platter.  Brush with remaining glaze.

Time Temperature Sensitive foodFood safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new.  Cool

Jacqueline Larson M.S., R.D.N. and Associates