Ingredients

The following ingredients have 4 Servings
  • 2 tbs Italian seasoning (divided)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 8 bone-in skin-on chicken thighs
  • 1 tbs unsalted butter
  • 1 tbs minced fresh garlic
  • 1/2 cup dry white wine
  • 3/4 cup chicken stock (see NOTES)
  • 1/2 cup half-and-half (OR light cream)
  • 1 1/4 cups grated Asiago cheese (divided)
  • 2 oz cream cheese (cubed)

Instruction

  • Combine 1 tbs Italian seasoning, salt and pepper then rub on all sides of the chicken.
  • Melt the butter in a large, deep skillet or saute pan over medium-high heat. Brown the chicken very well on both sides; about 8-10 minutes. Remove to a plate. Pour off all but 1 tbs of fat from the pan.
  • Add the garlic and the remaining 1 tbs of Italian seasoning to the pan and cook until fragrant, about 1 minute.
  • Deglaze the pan with the wine, scraping up the browned bits at the bottom of the pan. Cook until reduced by half; about 3-5 minutes. Stir in the stock and half-and-half and heat to a simmer.
  • Add 1 cup of the Asiago and the cream cheese, whisking until the cheeses melt and sauce is slightly thickened.
  • Return chicken to the pan, bring to a simmer, then cover, reduce heat to low and cook for 30-35 minutes. Top chicken with remaining 1/4 cup of Asiago.
  • For slow cooker: after browning, place chicken in a 4-6 quart slow cooker. Continue making sauce as in main recipe. Pour the sauce over the chicken, cover and cook on low for 3 1/2-4 hours.