PECORINO CHICKEN WITH VINE TOMATOES
• 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.