A creamy take on a flavour we love. Warm yourself with roast chicken sautéed to perfection in this rich twist on traditional Cacio e Pepe. 

Method

1. Heat the oil in a large ovenproof saute pan and sear the chicken on all sides, working in batches if needed. Transfer to a plate and set aside.

2. Add the butter to the pan. When it starts to sizzle, add the onion and saute for 10 minutes, then add the garlic and black pepper and fry for 2 minutes.

3. Add the wine and reduce by half, then stir in the stock and cream. Bring to a simmer, then return the chicken pieces to the pan.

4. Bake for 40 minutes or until the chicken is cooked through. Transfer the chicken to a plate and keep warm while you finish the sauce.

5. Skim any fat off the surface of the sauce, then set the pan over a medium heat and bring to a simmer. Stir in the two cheeses and sage leaves, then season to taste with salt. Return the chicken to the pot, sprinkle over a little extra pepper and serve immediately with cheese flakes on the side.

 

 

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Ingredients

• 2 tbsp olive oil
• 1 1/2 kg whole chicken; jointed
• 4 tbsp butter
• 1 large onion; finely chopped
• 3 cloves garlic; finely chopped
• 2 tsp black peppercorns; freshly ground, plus extra to serve
• 250 ml dry white wine

• 500 ml chicken stock
• 300 ml double cream
• 30 g parmesan; finely grated, plus a few flakes to serve
• 20 g pecorino romano; finely grated, plus a few flakes to serve
• 1 handful fresh sage leaves
• salt