Directions
- 1Remove the bone from the chicken thighs.
- 2Season the chicken with salt and pepper.
- 3Heat the oil in a cast iron pan over medium-high heat.
- 4Sear the chicken skin-side down until golden brown.
- 5Flip the chicken and cook until browned on the other side.
- 6Place the chicken in a preheated oven to finish cooking.
- 7Bring a pot of salted water to a boil.
- 8Grate the Pecorino Romano and Parmigiano-Reggiano cheeses.
- 9In a separate saucepan, heat the cream and butter over medium heat.
- 10Finely chop the garlic.
- 11Add the garlic to the cream sauce and cook until fragrant.
- 12Add the grated cheeses to the cream sauce, stirring until melted and smooth.
- 13Add the cooked pasta and a little bit of pasta water to the sauce, stirring until well combined.
- 14Remove the chicken from the oven and chop into pieces.
- 15Add the chopped chicken to the pasta sauce.
- 16Serve immediately.
Ingredients
- 2 chicken thighs
- 2 tablespoons oil
- 1 teaspoon salt
- 1 pinch pepper
- 0.5 cup Pecorino Romano cheese
- 0.5 cup Parmigiano-Reggiano cheese
- 1 cup heavy cream
- 2 tablespoons butter
- 4 cloves garlic
- 1 pinch fresh nutmeg
- 1 pound pasta
- 0.5 cup pasta water
Equipment
knifecutting boardcast iron panpottongswhiskgraterovenpressure cookerpasta maker
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