
Baked Chicken and Cacio e Pepe Bagna Cauda Sauce
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.