Italian Chicken Thighs

with asiago-garlic sauce Makes 4 servings

Prep time: 30 minutes

Cook time: 31/ 4 hours (low)

COMBINE:

2

1 1/2 8

2

ADD:

1 1/2 3/4

1/2 11/ 4 2 Tbsp. Italian seasoning, divided tsp. kosher salt tsp. black pepper bone-in, skin-on chicken thighs

Tbsp. unsalted butter

Tbsp. minced fresh garlic cup dry white wine cup low-sodium chicken broth cup half-and-half cups grated Asiago, divided oz. cream cheese, cubed

Combine 1 Tbsp. Italian seasoning, salt, and pepper, then rub on all sides of thighs.

Melt butter in a sauté pan over medium–high. Sear thighs in 2 batches until brown on all sides, 8–10 minutes. Transfer thighs to a 4- to 6-qt. slow cooker; pour off all but 1 Tbsp. drippings from pan.

Add garlic and remaining 1 Tbsp. Italian seasoning to pan; cook until fragrant, about 1 minute.

Deglaze pan with wine, scraping up any brown bits. Cook until wine is reduced by half. Stir in broth and half-and-half; heat just to a simmer.

Add 1 cup Asiago and cream cheese, whisking until cheeses melt and sauce is thickened; season with salt and pepper. Pour sauce over thighs.

Cover slow cooker and cook thighs until tender on low setting, 31/ 2– 4 hours.

Transfer thighs to a serving platter and top with remaining

1/4 cup Asiago. Serve thighs with sauce.

Per serving: 469 cal; 31g total fat (16g sat); 203mg chol; 1012mg sodium; 5g carb; 1g fiber; 36g protein

Whisk the sauce just until the Asiago and cream cheese melt and the sauce slightly thickens.

For extra flavor, use the drippings to make the sauce, but only use 1 Tbsp. so it’s not overly rich.

To get good browning on the thighs, sear them in 2 batches so as not to overcrowd the pan.