Chicken cacio e pepe

Serves 4-6 people Prep time 25 mins Cook time 1 hr 40 mins

Ingredients

1.5kg whole chicken, sectioned 300ml double cream 30g Parmesan, finely grated, plus extra to serve 20g Pecorino Romano, finely grated, plus a few flakes to serve 1 handful fresh sage leaves 2 tbsp olive oil 4 tbsp butter 1 large onion, finely chopped 3 cloves garlic, finely chopped 2 tsp black peppercorns, freshly ground, plus extra to serve 250ml dry white wine 500ml chicken stock Salt

Method

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

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

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. Pop a lid over your pan and leave on the stove until the chicken is cooked through. Transfer the chicken to a plate and keep warm while you finish the sauce. 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 Pecorino Romano on the side.