Instructions

1. Preheat oven to 400°F. Pat chicken thighs dry and season generously on all sides with kosher salt. Heat a large skillet over medium heat with enough olive oil to coat the bottom. When oil is shimmering, add chicken thighs skin side down and brown for about 6 minutes on each side until skin is golden brown. Remove from pan and set aside.
2. Add shallot to the pan, season with a large pinch of salt and sauté for 3–4 minutes until softened. Add garlic and cook for an additional minute until fragrant. Add sherry cooking wine and stir to combine, scraping brown bits off the bottom of the pan. Reduce heat to medium-low and add peppercorns. Simmer until the sherry has reduced by half.
3. Add chicken broth, heavy cream, and chopped herbs, and bring to a simmer. Simmer for 3–5 minutes until slightly thickened. Add chicken thighs back to the pan, skin side up, and baste with sauce. Place in the oven for about 15–20 minutes, or until the internal temperature of the chicken reaches 160°F, basting every 5–7 minutes.
4. While the chicken is cooking, bring a medium pot of water to a boil. Cook Ripi Cacio e Pepe Ravioli as directed and remove from water.
5. Remove chicken from the pan and bring the sauce to a simmer on the stove. Add Dijon mustard and taste for seasoning, adding an additional pinch of salt as needed.
6. Add cooked Ripi Cacio e Pepe Ravioli to the au poivre sauce with a splash of pasta cooking water if needed. Garnish with chopped parsley and enjoy alongside the chicken thighs.