Cacio e Pepe Chicken Thighs

Ingredients

chicken thighsbone-in, skin-on

Vegetarianextra-firm tofu pressed and cubedpress first, sear longer for color

21/3 lb

olive oil

1/3 tbsp

shallotminced

1

garlicminced

1 cloves

dry white wine

0.08 cup

heavy cream

Veganfull-fat coconut milk

1/4 cup1/4 cup

chicken brothlow-sodium

Vegetarianvegetable broth low-sodium

0.17 cup0.17 cup

black pepperground or crushed

to taste

lemonzested

1

Pecorino Romano

Vegannutritional yeastsqueeze of lemon juice added

0.08 cup0.08 cup

salt

to taste

parsleyfresh chopped or flakes

optional

Method

1. 01Pat chicken thighs dry with paper towel. Season both sides with salt and pepper.
2. 02Heat olive oil in a skillet over medium heat. Place chicken skin side down and cook until crispy and golden, about 15 minutes. Do not move.15 min
3. 03Flip chicken and cook another 10 minutes. Remove to a plate.
4. 04Add shallot and garlic to the skillet. Cook, stirring, about 1 minute.
5. 05Add wine and scrape up brown bits from the pan, about 1 minute.
6. 06Add heavy cream, chicken broth, and black pepper to taste. Bring to a simmer.
7. 07Nestle chicken back in the pan skin side up. Pour in any juices. Cook over medium-low heat until internal temperature reaches 165°F, about 5 to 8 minutes.7 min
8. 08Remove chicken to a plate. Stir lemon zest and cheese into the sauce until melted. Taste and adjust salt and pepper.
9. 09Return chicken to the pan or pour sauce around it. Top with more cheese and parsley if desired. Serve.