Rosemary Chicken with Cacio E Pepe Polenta

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

8 chicken thighs

3 tbsp olive oil

4 tbsp fresh lemon juice

1 tbsp rosemary finely chopped

2 garlic cloves minced

2 tsp salt

1 tsp pepper

subheading: For the Cacio e Pepe polenta:

6 cups water/chicken stock

2½ cups polenta

1 tsp salt

½ cup cream

2 tbsp butter

½ cup grated Parmesan cheese

1 tsp black pepper

Directions at simply-delicious-food.com

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