Recipe of The Month: Cacio e Pepe Chicken
We've Got Dinner Covered!
Cacio e pepe is as fun to say as it is to eat. A popular pasta dish from Rome, the name literally translates to cheese and pepper. We thought that pasta shouldn’t have all the fun, so why not chicken-fy it? This recipe starts like all cacio e pepe recipes do, with pecorino romano and black pepper, but here’s where it deviates: We wanted to create a saucy moment, so we chose to sear and braise succulent bone-in chicken thighs in an aromatic white wine broth until tender. The braising liquid then gets a glow-up with the addition of cream and lemon zest, making this saucy dish worthy of date nights and dinner parties.
Yields: 4 serving(s)
Prep Time: 20 mins
Total Time: 1 hr 20 mins
Ingredients
- 8 bone-in, skin-on chicken thighs (about 4 1/2 lb.)
- Kosher salt
- Freshly ground black pepper
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 1 c. dry white wine*
- 1 1/2 c. reduced-sodium chicken broth
- 1/2 c. heavy cream
- 1 lemon, zested, cut into wedges
- 4 Tbsp. finely grated pecorino romano, divided, plus more for serving
- Chopped fresh parsley, for serving
*We include wine to deglaze the pan and to add another layer of flavor. If you don’t want to use wine or don’t have any on hand, you can still make this recipe. For those martini drinkers out there, dry vermouth is a great 1:1 substitute. Otherwise, you can just sub with an equal amount of broth plus 2 tablespoons of a mild vinegar, like white wine or rice wine.
Directions
- Preheat oven to 425°. Season chicken all over with salt and pepper. Arrange chicken skin side down in a large, cold, ovenproof skillet. Cook over medium heat, undisturbed, until skin is crispy and golden brown, 15 to 20 minutes. Transfer chicken to a plate.
- In same skillet over medium-high heat, season onions with 1/4 teaspoon salt and cook, scraping up browned bits, until onions are softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring occasionally, until reduced by half, about 3 minutes. Add broth and bring to a simmer.
- Return chicken and any accumulated juices to skillet, arranging chicken skin side up. Transfer to oven and bake, uncovered, until cooked through and tender and liquid is slightly reduced, about 30 minutes.
- Transfer chicken to a plate. Covering handle of skillet with a towel or mitt, return skillet to medium-high heat. Add cream and bring to a boil. Reduce heat to medium-low, bring to a simmer, and cook, stirring, until sauce is slightly thickened, about 3 minutes.
- Stir in lemon zest, 1 tablespoon pecorino, and 1 teaspoon pepper; season with salt. Return chicken to skillet along with any accumulated juices. Top with parsley, 1/2 teaspoon pepper, and remaining 3 tablespoons pecorino. Serve with lemon wedges and more pecorino alongside.
Serving:
This chicken pairs well with anything that will soak up the sauce, like roasted or mashed potatoes. You can also go with the obvious and bring it full circle by tossing some pasta in the creamy sauce. For a lighter dinner, serve it with a bright and crunchy salad, and maybe even some crusty bread to soak up the rich sauce.
SOURCE: delish.com
