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• 200g pecorino cheese, grated • 3 tbsp ghee, soft­ened • 5g fresh sage, chopped • 8 chicken thighs, skin on • hi­malayan salt and black pep­per • ½ cup white wine • ½ cup home­made chicken stock • 350g vine toma­toes • 500g pump­kin tagli­atelle, cooked ac­cord­ing to packet in­struc­tions • fresh sage, to gar­nish 1. Pre­heat the oven to 180ºC. Mix the cheese, ghee and sage in a bowl. 2. Top each chicken thigh with the cheese mix­ture and sea­son well. Place the chicken thighs in a bak­ing dish, pour in the wine and stock and roast for 30 min­utes. Add the vine toma­toes and roast for an­other 10 min­utes or un­til the chicken is cooked through. 3. To serve: Di­vide the tagli­atelle, chicken thighs and vine toma­toes be­tween 4 plates and spoon the pan juices on top. Gar­nish with sage leaves and serve im­me­di­ately.

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