• 8bone-in, skin-on chicken thighs (about 4 1/2 lb.)
  • Kosher salt
  • Freshly ground black pepper
  • 1medium yellow onion, chopped
  • 3cloves garlic, finely chopped
  • 1 c.dry white wine
  • 1 1/2 c.reduced-sodium chicken broth
  • 1/2 c.heavy cream
  • 1lemon, zested, cut into wedges
  • 4 tbsp.finely grated pecorino romano, divided, plus more for serving
  • Chopped fresh parsley, for servings


    1. Step 1Preheat oven to 425°. Season chicken all over with salt and pepper. Arrange chicken skin side down in a large, cold, ovenproof skillet. Cook over medium heat, undisturbed, until skin is crispy and golden brown, 15 to 20 minutes. Transfer chicken to a plate.
    2. Step 2In same skillet over medium-high heat, season onions with 1/4 teaspoon salt and cook, scraping up browned bits, until onions are softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring occasionally, until reduced by half, about 3 minutes. Add broth and bring to a simmer.
    3. Step 3Return chicken and any accumulated juices to skillet, arranging chicken skin side up. Transfer to oven and bake, uncovered, until cooked through and tender and liquid is slightly reduced, about 30 minutes.
    4. Step 4Transfer chicken to a plate. Covering handle of skillet with a towel or mitt, return skillet to medium-high heat. Add cream and bring to a boil. Reduce heat to medium-low, bring to a simmer, and cook, stirring, until sauce is slightly thickened, about 3 minutes.
    5. Step 5Stir in lemon zest, 1 tablespoon pecorino, and 1 teaspoon pepper; season with salt. Return chicken to skillet along with any accumulated juices. Top with parsley, 1/2 teaspoon pepper, and remaining 3 tablespoons pecorino. Serve with lemon wedges and more pecorino alongside.

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