Favs

Cacio e Pepe Chicken Thighs

Name: Cacio e Pepe Chicken Thighs
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 servings
Ingredients: 6 bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total); 3/4 teaspoon kosher salt; 1 tablespoon olive oil; 1 medium shallot, finely chopped (about 1/4 cup); 3 cloves garlic, minced; 1/4 cup dry white wine; 3/4 cup heavy cream; 1/2 cup low-sodium chicken broth; 1 tablespoon whole black peppercorns, coarsely crushed; 1 tablespoon finely grated lemon zest (from 1 medium lemon); 3 tablespoons finely grated Pecorino Romano cheese, divided, plus more for serving; Finely chopped fresh parsley leaves, for garnish (optional); Lemon wedges, for serving (optional)

6 servings

portioner

10 minutes

aktiv tid

1 hour

total tid

Begynd at lave mad

Ingredienser

6 bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)

3/4 teaspoon kosher salt

1 tablespoon olive oil

1 medium shallot, finely chopped (about 1/4 cup)

3 cloves garlic, minced

1/4 cup dry white wine

3/4 cup heavy cream

1/2 cup low-sodium chicken broth

1 tablespoon whole black peppercorns, coarsely crushed

1 tablespoon finely grated lemon zest (from 1 medium lemon)

3 tablespoons finely grated Pecorino Romano cheese, divided, plus more for serving

Finely chopped fresh parsley leaves, for garnish (optional)

Lemon wedges, for serving (optional)

Vejledning

Step 1

Pat 6 bone-in, skin-on chicken thighs dry with paper towels and season all over with 3/4 teaspoon kosher salt.

Step 2

Heat 1 tablespoon olive oil in a large 12-inch skillet over medium heat until shimmering. Add the chicken skin-side down and sear until golden-brown, 13 to 15 minutes. Flip and cook until the second side is golden-brown, 10 to 12 minutes more.

Step 3

Turn off the heat. Transfer the chicken to a large plate skin-side up (it will not be cooked through). Remove all but 1 tablespoon of fat in the pan.

Step 4

Add 1 finely chopped medium shallot and 3 minced garlic cloves to the pan. Cook over medium heat until translucent, about 1 minute. Add 1/4 cup dry white wine and simmer, scraping up any browned bits stuck to the bottom of the pan, about 30 seconds. Add 3/4 cup heavy cream, 1/2 cup low-sodium chicken broth, and 1 tablespoon coarsely crushed whole peppercorns. Bring to a rapid simmer, stirring regularly.

Step 5

Reduce the heat to medium-low. Return the chicken skin-side up to the pan and pour in any accumulated juices from the plate. Simmer until the sauce is thick enough to coat the back of a spoon and the chicken is cooked through, 8 to 10 minutes. Transfer the chicken to a serving platter.

Step 6

Stir 1 tablespoon finely grated lemon zest and 2 tablespoons of the finely grated Pecorino Romano cheese into the sauce. Spoon the sauce around the chicken. Garnish with the remaining 1 tablespoon finely grated Pecorino Romano cheese and chopped fresh parsley leaves if desired. Serve with lemon wedges and more grated Pecorino Romano cheese if desired.

Ernæring

Portionsstørrelse

Serves 6

Kalorier

584 cal

Fedt i alt

46.3 g

Mættet fedt

16.6 g

Uumættet fedt

0.0 g

Transfedt

Kolesterol

0 mg

Natrium

466.6 mg

Kulhydrater i alt

4.5 g

Kostfiber

0.7 g

Sukker i alt

1.6 g

Protein

34.8 g