Description
Rosemary chicken with cacio e pepe polenta blends Italian comfort with herb-infused elegance, creating a symphony of rich, creamy flavors. Hearty protein nestles alongside peppery cheese polenta, promising a memorable culinary journey you’ll savor down to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 8 chicken thighs
- 2½ cups polenta
- 6 cups water or chicken stock
- ½ cup grated Parmesan cheese
- ½ cup cream
Seasonings and Aromatics:
- 3 tablespoons olive oil
- 4 tablespoons fresh lemon juice
- 1 tablespoon rosemary, finely chopped
- 2 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon black pepper
Finishing Ingredients:
- 2 tablespoons butter
Instructions
- Prepare the liquid for polenta in a medium saucepan over medium heat, using water or chicken broth for enhanced flavor.
- Gradually whisk polenta into the liquid, stirring continuously until it begins to simmer.
- Reduce heat, cover, and allow polenta to gently simmer for approximately 20 minutes until fully cooked.
- Incorporate cream, butter, Parmesan cheese, salt, and freshly ground black pepper into the polenta.
- Let the polenta steam with the lid on for an additional 10 minutes to develop rich flavors.
- Heat oven to 200°C/390°F for roasting chicken.
- Create a marinade by mixing olive oil, lemon juice, finely chopped rosemary, and minced garlic, then season with salt and pepper.
- Thoroughly dry chicken thighs using paper towels and arrange in a baking dish.
- Season chicken thoroughly with salt and pepper on both sides, then coat evenly with prepared rosemary marinade.
- Scatter fresh rosemary sprigs around the chicken for additional aromatic infusion.
- Roast in the preheated oven for 20-25 minutes until chicken achieves golden-brown color and is completely cooked through.
- Plate the roasted chicken atop the creamy polenta, drizzling pan juices over the dish for maximum flavor.
Notes
- Choose low-sodium chicken broth to control salt levels and enhance flavor depth without overwhelming the dish.
- Continuously whisk polenta to prevent lumps and achieve a smooth, creamy texture that coats the back of a spoon perfectly.
- For gluten-free option, confirm your Parmesan cheese is certified gluten-free and use cornmeal instead of traditional polenta.
- Fresh rosemary delivers more vibrant flavor compared to dried herbs, so invest in high-quality sprigs for maximum aromatic impact.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 392 kcal
- Sugar: 0.5 g
- Sodium: 814 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 110 mg