Roast Chicken in Cacio e pepe bagna cauda sauce
This is an amazingly tasty take on roast chicken
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 Free-Range Chicken Jointed into four pieces, or use 8 bone-in chicken thighs
- 60 grams Butter
- 1 Large Onion Finely Chopped
- 3 cloves Garlic Finely Chopped
- 2 tsp Black Pepper Freshly ground
- 5 Anchovy Fillets Drained and chopped
- 1 Red Pepper In fine strips
- 150 g mushrooms in Fat Slices
- 200 ml White Wine
- 300 ml Chicken Stock
- 150 ml Double Cream
- 30 g Parmesan Finely Grated
- 20 g Pecorino Finely Grated
Instructions
- Heat the Oven to 200C (Fan). Season the chicken with salt and pepper
- Heat the oil in a Casserole over a high heat and sear the chicken pieces skin-side down for 3-4 minutes. Then turn and cook for 1-2 mins. Transfer to a plate whilst you make the sauce
- Reduce the heat to Low/Medium and add the butter and chopped onions for 5 mins. Add the garlic, anchovies and black pepper and cook for a further five minutes. Now add the Red pepper and mushrooms and cook for 2 mins.
- Add the wine, raise the heat and reduce the wine by three quarters. Stir in the cream and stock
- Add the Chicken pieces, skin side up, and roast uncovered for 35-40 mins.
- Turn the oven off. Place the chicken pieces into a serving dish and pop in the oven.
- Bring the sauce to a simmer over a low heat, stir in the cheese. Spoon over the chicken pieces and serve.