E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page One-Pan Cacio e Pepe Chicken and Rice Peter Som | December 22, 2020 If you’re a fan of delicious and easy one-pan meals, this is for you. Effortlessly sear the chicken, sauté onions and bake it off in the oven all in one skillet. Level Beginner Prep Time 10 minutes Cook Time 50 minutes Serves 4 Cook it With Our 12 Inch Blacklock Skillet Ingredients 4 bone-in skin-on chicken thighs 1 tablespoon olive oil 1 yellow onion, minced 2 garlic cloves, minced 2 teaspoons thyme leaves 1 cup arborio rice 1 tablespoon black pepper, plus more for seasoning 1 teaspoon kosher salt 1 cup grated pecorino, plus more for garnish 2 cups chicken stock ½ cup dry white wine 4 tablespoons flat leaf parsley, chopped, plus more for garnish Directions Preheat oven to 350F. Pat chicken dry with paper towel and salt and pepper both sides. Over medium high, add olive oil to a 12” Lodge Blacklock skillet. Brown chicken thighs on both sides starting with skin side down--2-3 mins each side, remove and set aside. Lower heat to medium, sauté onion, garlic and thyme, until soft, 2-3 minutes. Add rice and combine until coated, 1-2 minutes. Add wine and reduce— approximately 1-2 mins, add stock, cheese and pepper and stir to combine. Add back chicken, skin side up, into pan. Finish with some black pepper and kosher salt to taste. Cover with tin foil and place in oven for 35 minutes. Uncover and continue to cook for 7-10 minutes. Let chicken rest 5-10 mins, fluff rice with fork. Garnish with parsley and more pecorino and serve immediately. Contributed By: Peter Som Born in San Francisco, Peter Som launched his award-winning eponymous collection in 2000. Known for his signature use of color and pattern with streamlined feminine silhouettes, he’s also widely known for his entertaining and love of food. Peter’s brand of effortless sophistication has extended to the food and home space, with recipes featured in numerous publications and digital platforms including The Feed Feed (where he is a contributor), to Purewow, Vogue.com, Elle.com, Bon Appetit, Food and Wine, Refinery29 and more. Fall of 2020 Peter launched a lifestyle platform www.petersom.com to showcase his inspiration in food, fashion and home and share recipes. He lives in New York City and Sag Harbor. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Thick Cut Salt & Pepper Pork Chops View recipe Oscar Diaz’s Butter Beans and Field Peas with Longaniza View recipe Loaded Cornbread Donut Brunch Burgers View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page One-Pan Cacio e Pepe Chicken and Rice Peter Som | December 22, 2020 If you’re a fan of delicious and easy one-pan meals, this is for you. Effortlessly sear the chicken, sauté onions and bake it off in the oven all in one skillet. Level Beginner Prep Time 10 minutes Cook Time 50 minutes Serves 4 Cook it With Our 12 Inch Blacklock Skillet Ingredients 4 bone-in skin-on chicken thighs 1 tablespoon olive oil 1 yellow onion, minced 2 garlic cloves, minced 2 teaspoons thyme leaves 1 cup arborio rice 1 tablespoon black pepper, plus more for seasoning 1 teaspoon kosher salt 1 cup grated pecorino, plus more for garnish 2 cups chicken stock ½ cup dry white wine 4 tablespoons flat leaf parsley, chopped, plus more for garnish Directions Preheat oven to 350F. Pat chicken dry with paper towel and salt and pepper both sides. Over medium high, add olive oil to a 12” Lodge Blacklock skillet. Brown chicken thighs on both sides starting with skin side down--2-3 mins each side, remove and set aside. Lower heat to medium, sauté onion, garlic and thyme, until soft, 2-3 minutes. Add rice and combine until coated, 1-2 minutes. Add wine and reduce— approximately 1-2 mins, add stock, cheese and pepper and stir to combine. Add back chicken, skin side up, into pan. Finish with some black pepper and kosher salt to taste. Cover with tin foil and place in oven for 35 minutes. Uncover and continue to cook for 7-10 minutes. Let chicken rest 5-10 mins, fluff rice with fork. Garnish with parsley and more pecorino and serve immediately. Contributed By: Peter Som Born in San Francisco, Peter Som launched his award-winning eponymous collection in 2000. Known for his signature use of color and pattern with streamlined feminine silhouettes, he’s also widely known for his entertaining and love of food. Peter’s brand of effortless sophistication has extended to the food and home space, with recipes featured in numerous publications and digital platforms including The Feed Feed (where he is a contributor), to Purewow, Vogue.com, Elle.com, Bon Appetit, Food and Wine, Refinery29 and more. Fall of 2020 Peter launched a lifestyle platform www.petersom.com to showcase his inspiration in food, fashion and home and share recipes. He lives in New York City and Sag Harbor. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Thick Cut Salt & Pepper Pork Chops View recipe Oscar Diaz’s Butter Beans and Field Peas with Longaniza View recipe Loaded Cornbread Donut Brunch Burgers View recipe
