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.
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
Instructions
- Heat olive oil in a large Dutch oven over medium‑high heat. Season chicken thighs with salt and pepper. Add 4 thighs skin‑side down and sear for ~5 minutes until deeply golden. Flip and brown other side. Remove and repeat with remaining thighs.
- Reduce heat to medium. Add oil‑packed anchovies to the pot and stir until they dissolve into the fat. Add smashed garlic and rosemary sprigs; sauté for ~1 minute.
- Pour in vinegar, white wine, and water, scraping up any browned bits. Return chicken thighs (and potatoes if using) to the pot, skin‑side up.
- Bring to a simmer, then cover and cook on low for ~20 minutes, spooning sauce over the chicken occasionally.
- Remove lid and simmer uncovered for another 10 minutes to reduce and thicken the sauce. Remove rosemary sprigs and garlic cloves if desired.
- Serve chicken and potatoes plated or in a serving dish, spooning the flavorful sauce over top.
Notes
- Browning the chicken first locks in flavor and crispness.
- Anchovies add umami without a fishy taste when melted into the sauce.
- Keep chicken skin‑side up during simmering to maintain crispness.
- Potatoes soak up the sauce—add them if you want a built‑in side.
- Adjust seasoning and acidity by tasting sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: One Pot / Stovetop
- Cuisine: Italian‑Inspired
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 480
- Sugar: 1g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 140mg
