One-Pot Roman Chicken Cacciatore With Potatoes
Published April 24, 2025
- Total Time
- 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds bone-in, skin-on chicken thighs
- Kosher salt
- 3tablespoons olive oil
- 1pound waxy potatoes, such as Yukon Gold or fingerling
- 1tablespoon rosemary leaves (from 1 large sprig)
- 4anchovy fillets
- 2garlic cloves
- 2tablespoons drained capers
- ¾cup dry white wine
- 3tablespoons white wine vinegar or red wine vinegar, plus more to taste
- 2tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
683 calories; 48 grams fat; 12 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 9 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 40 grams protein; 832 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Pat chicken thoroughly dry with paper towels and sprinkle all sides with 2 teaspoons salt.
- Step 2
Coat a large, high-sided skillet or Dutch oven with 1 tablespoon oil. Arrange chicken, skin side down, in a single layer in the cold skillet and place over medium heat. Cook, undisturbed, until the skin is browned and releases easily from the pan, about 15 minutes.
- Step 3
While the chicken cooks, cut potatoes into 1-inch-thick chunks and place in a large bowl. Chop the rosemary and anchovy, smash and peel the garlic, then add to the bowl. Add the capers, 2 tablespoons oil and ½ teaspoon salt; toss to combine.
- Step 4
Flip the chicken, then add the potato mixture to the skillet, tucking the pieces around and under the chicken. Pour the wine over the potatoes. Transfer the skillet to the oven and roast, uncovered, until the chicken is cooked through and the potatoes are tender, about 25 minutes.
- Step 5
Return the skillet to the stove. Transfer the chicken to a plate to rest. Add the vinegar and 2 tablespoons water to the skillet and continue to cook the potatoes over medium heat, stirring occasionally, until coated with a thickened, glossy sauce, about 5 minutes. If the sauce seems too thick or oily, stir in water 1 tablespoon at a time to help emulsify the sauce and achieve desired consistency. Taste and add salt and more vinegar, as needed.
- Step 6
Return the chicken to the skillet and sprinkle parsley over everything to serve.
Private Notes
Comments
Almost 50 years ago, a first generation Italian family in Brooklyn introduced me to their somewhat simpler version of this dish. No anchovies or capers — sliced onions, and frozen peas added near the end. An economy I think for a large family, but nonetheless delicious. Still in my repertoire.
The Romans used an anchovy rich sauce called garum in many of their dishes. One chicken recipe similar to this, called Parthian Chicken, was recorded by the writer Apicius. The chicken is cooked in a sauce composed of white wine, garum, celery seed and caraway seed, and asafoetida. For details see the blog Tasting History by Max Miller. The addition of capers is a good idea.
Made this tonight and it was a big hit with the family. My kids scarfed theirs down and begged for seconds. Lots of flavor with just a few ingredients, minimal prep, and minimal cleanup. Couldn’t ask for much more on a weeknight! I followed one commenter’s recommendation and tossed in some slices of red onion (coated in a little olive oil) with about ten minutes left in the oven. Then I tossed in some frozen peas in the final stovetop step. Felt like these additions a made it more of a complete meal.
Anyone tried this in a crock pot?
This recipe makes me want to fling myself on the ground and flail around in sheer ecstasy. It’s that good.
Cacciatore means hunter style. The French call it chasseur. It means a dish that hunter would cook up for themselves from their catch and whatever they found in the woods or field. That probably meant mushrooms for sure and onions and garlic of course, wild or otherwise. Anchovies sound doubtful Cooking of course has evolved over the centuries but before the Colombian exchange there were no tomatoes or potatoes in Europe. I get a kick imagining what cuisine was like before the 1500s.
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