Name: One‑Pot Roman Chicken Cacciatore With Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian‑Inspired
Ingredients: 1 Tbsp olive oil; 8 bone‑in, skin‑on chicken thighs (about 3 lb); Kosher salt and freshly ground black pepper, to taste; 6–8 oil‑packed anchovies; 3 garlic cloves, smashed; 2 sprigs fresh rosemary (or thyme); 2 Tbsp white wine vinegar; ½ cup dry white wine; ¼ cup water; Optional add‑in: 1–1½ lb potatoes (Yukon Gold or fingerlings), cut into chunks

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Short Description

This hearty, one‑pot Roman‑style chicken cacciatore pairs golden, succulent chicken thighs with potatoes simmered in a savory anchovy‑garlic sauce—finished with vinegar and white wine for a rich, comforting meal.

Why You’ll Love This Recipe

Golden, crispy-skinned chicken with deeply flavorful sauce
Anchovies dissolve into the sauce to add richness without fishiness
All cooked in one pot—minimal cleanup, maximum flavor
Potatoes soak up the sauce for a satisfying side
Great for feeding a crowd or serving a cozy family dinner

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 Tbsp olive oil
8 bone‑in, skin‑on chicken thighs (about 3 lb)
Kosher salt and freshly ground black pepper, to taste
6–8 oil‑packed anchovies
3 garlic cloves, smashed
2 sprigs fresh rosemary (or thyme)
2 Tbsp white wine vinegar
½ cup dry white wine
¼ cup water

Optional Add‑Ins

1–1½ lb potatoes (yukon gold or fingerlings), cut into chunks

Directions

Brown the Chicken
- Warm olive oil in a large Dutch oven or heavy pot over medium‑high heat.
- Season the chicken thighs with salt and pepper. Place 4 thighs skin‑side down and cook for about 5 minutes until deeply golden and crisp. Flip and brown the other side (~5 more minutes). Remove and set on a plate. Repeat with the remaining thighs.
Build the Sauce
- Reduce heat to medium. Add oil‑packed anchovies to the pan and stir until they dissolve into the fat.
- Add smashed garlic and rosemary sprigs; sauté for about 1 minute until fragrant.
Deglaze & Simmer
- Pour in vinegar, white wine, and water, scraping up browned bits from the bottom.
- Place the chicken thighs (and potatoes, if using) back in the pot, skin‑side up.
- Bring liquid to a simmer, then lower heat and cover. Cook gently for about 20 minutes, spooning sauce over the chicken occasionally.
Finish the Dish
- Remove the lid and simmer uncovered for another 10 minutes to reduce and thicken the sauce.
- Remove rosemary sprigs and garlic cloves if desired.
Serve
- Spoon the tender chicken and potatoes onto plates or a serving dish, and ladle the flavorful sauce over.

Servings And Timing

Servings: Serves 4–6
Prep Time: ~10 minutes
Cook Time: ~35 minutes (5 minutes browning + 20 minutes simmer + 10 minutes reduction)
Total Time: ~45 minutes

Variations

Add potatoes: Cook 1–1½ lb potato chunks simultaneously with chicken—they absorb the braising sauce.
Vegetable additions: Stir in peppers, mushrooms, or olives during the simmer for extra texture.
Herb swaps: Substitute rosemary with thyme or oregano for a different aromatic twist.
Non-alcoholic version: Replace wine and vinegar with additional water plus a squeeze of lemon juice.
Spicy variation: Add red pepper flakes when sautéing garlic for a warm kick.

Storage / Reheating

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Store sauce and chicken together for best flavor.
Reheating: Gently warm in a covered skillet over low heat, spooning sauce over the chicken to help moisten and maintain crisp skin.

FAQs

1. Can I use boneless chicken instead of thighs?

Yes—adjust cooking time accordingly and be gentle during simmer to avoid overcooking.

2. Do anchovies make it taste fishy?

No—the anchovies melt into the sauce and add umami depth without fishiness—just skip entirely if needed, though flavor complexity will be reduced.

3. Is white wine necessary?

It’s key for acidity and depth. You can substitute with more water and a splash of lemon juice.

4. Can I add other vegetables?

Yes—mushrooms, bell peppers, or olives work well when added during the simmer.

5. Should the chicken be skin‑side up all the time?

Yes—to keep the skin crisp and prevent sogginess.

6. How do I know the chicken is fully cooked?

It should reach an internal temperature of 165 °F (74 °C) and pull away easily from the bone.

7. Can I prepare this on the stovetop plus oven?

Yes—brown chicken on stove, then transfer to oven (350 °F / 175 °C) to finish simmering with liquid.

8. Can I scale the recipe for fewer servings?

Absolutely—reduce chicken thighs, liquid, and anchovies proportionately.

9. What’s the best way to serve?

Serve with crusty bread to soak sauce, over rice, polenta, or alongside roasted vegetables.

10. Can I make this ahead?

Yes—prepare fully and reheat gently before serving. Sauce may thicken—adjust with a splash of water if needed.

Conclusion

One‑Pot Roman Chicken Cacciatore With Potatoes is a comforting, rustic dish that delivers robust Italian flavors in a no-fuss format. With crisp chicken, aromatic sauce, and optional potatoes developing rich depth over simmering, it’s an elegant yet accessible dinner ideal for sharing or meal planning.

Maggie

One‑Pot Roman Chicken Cacciatore With Potatoes