The dish begins with the skin crisped to golden perfection, followed by a bath in a sumptuous sauce of white wine, chicken stock and heavy cream, all brought to life with a generous squeeze of lemon and a hearty sprinkling of Pecorino Romano. As the chicken bakes to tender perfection, the aromas of garlic and onion promise a feast for the senses.
Ingredients:
- 8 bone-in chicken legs with skin (about 4 1/2 lb)
- Kosher salt
- Freshly ground black pepper
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 1/2 cups reduced-sodium chicken broth
- 1/2 cup heavy cream
- 1 lemon, zested and cut into wedges
- 4 tablespoons grated Pecorino Romano, divided, plus extra for serving
- Chopped fresh parsley, to serve
Method of cooking:
Preheat the oven to 190°C (375°F).
Season the chicken thighs generously with kosher salt and freshly ground black pepper.
In a large ovenproof frying pan, heat a little oil over a medium heat. Add the chicken thighs, skin side down, and cook until the skin is golden and crisp, about 5-7 minutes. Turn the chicken and cook for a further 3-4 minutes. Remove the chicken from the pan and set aside.
In the same frying pan, add the chopped onion and cook until soft, about 5 minutes. Add the garlic and cook for a further minute, until fragrant.
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half.
Stir in the chicken stock and bring to the boil.
Return the chicken to the pan, skin side up, and place in the preheated oven. Bake for 25-30 minutes or until cooked through.
Remove the tray from the oven and transfer the chicken to a plate.
Return the pan to the stove over a medium heat. Add the heavy cream, lemon zest and half of the Pecorino Romano. Stir until the sauce thickens.
Return the chicken to the pan and coat with the sauce.
Serve the chicken with the remaining Pecorino Romano, extra black pepper, lemon wedges and chopped fresh parsley.
