Baked Chicken and Cacio e Pepe Bagna Cauda Sauce Recipe

Baked Chicken and Cacio e Pepe Bagna Cauda Sauce

 

Baked Chicken and Cacio e Pepe Bagna Cauda Sauce

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 50 mins

Course Main Course

Cuisine Italian

Servings 4

Ingredients

  

• 2 tablespoons EVOO
• 3 lbs chicken pieces
• 1/3 cup butter
• 1 sweet onion chopped
• 2 cloves garlic – finely chopped
• 4 Anchovy fillets chopped fine
• 1 cup white wine
• 2 cups chicken stock
• 1 cup light cream
• 1/2 cup Pecorino Romano grated
• Fresh thyme
• Cracked black pepper and salt

Instructions

 

• Preheat oven to 375 degrees F. In oven safe pan, add olive oil and brown seasoned chicken pieces on both sides searing skin until golden brown – about 5 minutes. Remove from pan. Add onions until translucent, then add garlic and the anchovies and sauté. Add wine, scrape bottom of pan and simmer until wine is reduced three-quarters. Stir in stock and cream and bring to slight boil. Add chicken back to pan and bake 35-40 minutes. Remove from oven and let chicken rest for 10 minutes. Remove chicken. Place pan back on stovetop and simmer over medium heat – skim off any fat. Stir in cheese until melted. Add chicken back to pan and add fresh cracked pepper and herbs and freshly grated pecorino.

Keyword chicken dinners, italian recipes, locatelli cheese, pecorino romano recipes