Cacio e Pepe Chicken Thighs

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour

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)

Directions

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, 13 to 15 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, 10 to 12 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.

Recipe Notes

Nutrition

• Serving Size: Serves 6
• Calories: 584 cal
• Total Fat: 46.3 g
• Saturated Fat: 16.6 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 466.6 mg
• Total Carbohydrate: 4.5 g
• Dietary Fiber: 0.7 g
• Total Sugars: 1.6 g
• Protein: 34.8 g