• Out of ideas on what to prepare for dinner? Look no further than this rustic roasted garlic and mushroom chicken dish. Bursting with flavour and charm, there is no better way to celebrate the mid-week than with this recipe.

    Rustic roasted garlic and mushroom chicken


    • 1 tablespoon oil
    • 300g bone-in and skin on chicken thighs (4-6 thighs)
    • salt and pepper to taste
    • 1 onion, diced
    • 5 cloves garlic, peeled
    • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dry thyme)
    • 2 tablespoons flour
    • 1 cup Chicken stock
    • 1/2 cup parmesan, grated
    • salt and pepper to taste



    Heat the oil in a large skillet 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 saute until the onions are tender and the 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.

    ALSO SEE: Shakshuka