A popular pasta dish from Rome, cacio e pepe literally translates to cheese and pepper. The combination is the definition of simple yet ridiculously satisfying. Pasta shouldn’t have all the fun, so I thought: Why not chicken-fy it? This recipe starts like all cacio e pepe recipes do, with pecorino romano and black pepper, but here’s where it deviates: I wanted to create a saucy moment, so I chose to sear and braise bone-in chicken thighs in an aromatic white wine broth until tender. The braising liquid then gets a glow-up with the addition of cream and lemon zest, making this saucy dish worthy of date nights and dinner parties, but easy enough for a regular Tuesday. Here’s what you need to know when making this variation of a classic:
The pepper:
My top tip? Stay away from the pre-ground stuff. Black pepper is a super-important component in this recipe, so fresh is non-negotiable here. Nowadays, you don’t even need to invest in a pepper mill; you can conveniently pick up a disposable pepper grinder at your local grocery store. Hot tip: If the disposable grinder has a removable screw top, then you can keep reusing it—just purchase some bulk peppercorns.
The wine:
We include wine to deglaze the pan and to add another layer of flavor. If you don’t want to use wine or don’t have any on hand, you can still make this recipe. For those martini drinkers out there, dry vermouth is a great 1:1 substitute. Otherwise, you can just sub with an equal amount of broth plus 2 tablespoons of a mild vinegar, like white wine or rice wine.
Serving:
This chicken pairs well with anything that will soak up the sauce, like roasted or mashed potatoes. You can also go with the obvious and bring it full circle by tossing some pasta in the creamy sauce. For a lighter dinner, serve it with a bright and crunchy salad, and maybe even some crusty bread to soak up the rich sauce.
Did you try making this? Let us know how it went in the comments!