Rosemary Chicken Thighs with Cacio e Pepe Polenta

Step 1

To make the polenta, heat the water (you can use chicken broth or stock too, for more flavor) in a medium saucepan over medium heat.

Step 2

Whisk the polenta into the liquid and continue stirring until the polenta starts simmering.

Step 3

Reduce the heat then cover and allow to gently simmer for 20 minutes until the polenta has cooked.

Step 4

Stir in the cream, butter, Parmesan cheese and season with salt and freshly cracked black pepper.

Step 5

Cover with a lid and allow to steam for 10 minutes.

Step 6

Preheat the oven to 200°C/390°F.

Step 7

Combine the olive oil, lemon juice, minced rosemary and garlic in a small bowl then season with salt and pepper.

Step 8

Pat the chicken thighs dry with paper towels then place in a baking dish.

Step 9

Season the chicken on both sides with salt and pepper then pour over the rosemary mixture.

Step 10

Add a few sprigs of fresh rosemary then place in the oven and allow to roast for 20-25 minutes until the chicken is golden brown and cooked through.

Step 11

Serve the chicken over the polenta and spoon over some of the pan sauce from the chicken.