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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

porcie

10 minutes

aktívny čas

1 hour

celkový čas

Začať variť

Ingrediencie

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)

Postup

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

Výživové hodnoty

Veľkosť porcie

Serves 6

Kalórie

584 cal

Celkový tuk

46.3 g

Nasýtený tuk

16.6 g

Nenasýtený tuk

0.0 g

Trans tuk

Cholesterol

0 mg

Sodík

466.6 mg

Celkové sacharidy

4.5 g

Vláknina

0.7 g

Cukry

1.6 g

Bielkoviny

34.8 g