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Roman Chicken Cacciatore
This tangy and bold Roman-style Chicken Cacciatore will make you forget all other Cacciatores you’ve had in the past. Using simple and inexpensive ingredients, this forgiving recipe is done in 40 minutes or less.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- pot
- dutch oven
- oven
📝 Preparation Steps
1
Heat olive oil in a large dutch oven or wide, heavy-bottomed pot or pan with high sides over medium-high heat.
olive oil1 tablespoon
2
Season chicken thighs all over with salt and pepper, then place 4 of them in the pan skin-side-down and cook until browned, about ⏱️ 5 minutes. Flip and cook until browned on the other side, about ⏱️ 5 minutes more, then transfer to a plate and repeat with the remaining chicken thighs.
salt and pepper
3
Lower the heat, then add the anchovies to the pan and stir until they start to break down and dissolve in the fat. Add the garlic and rosemary and sauté for about a minute.
4
Deglaze the pan with vinegar, white wine and water, then nestle the chicken pieces back into the pan. Bring the sauce up to a boil, then reduce the heat to keep it at a low simmer. Spoon some of the sauce over each chicken thigh, then cover and cook for about ⏱️ 20 minutes, or until the chicken is fully cooked and tender.
5
Remove the lid and allow the sauce to reduce and thicken for about ⏱️ 10 minutes more.
6
Remove the rosemary sprigs and garlic cloves if desired, then serve.
Nutrition Facts
calories
706 kcal
fat Content
52 g
serving Size
1 serving
fiber Content
0.1 g
sugar Content
0.3 g
sodium Content
446 mg
protein Content
49 g
trans Fat Content
0.2 g
cholesterol Content
288 mg
carbohydrate Content
2 g
saturated Fat Content
14 g
unsaturated Fat Content
33 g
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