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Roman Chicken Cacciatore

Name: Roman Chicken Cacciatore
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 8 bone-in skin-on chicken thighs ( (about 3 lbs)); salt and pepper; 6-8 oil-packed anchovies; 3 garlic cloves (smashed*); 2 sprigs fresh rosemary*; 2 tablespoons white wine vinegar; ½ cup dry white wine; ¼ cup water

ByNicole Gaffney Published:May 9, 2025May 9, 2025

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Roman Chicken Cacciatore is an easy, inexpensive and incredibly delicious one pot meal that's ready in under 40 minutes! Bone-in chicken thighs are slowly braised in a flavorful sauce made from white wine, vinegar, garlic and rosemary. This is nothing like the American-style, tomato-based chicken cacciatore you're probably familiar with. It's soo much better!

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Overhead view of an oval white serving platter containing chicken thighs coated in a golden sauce with visible herb specks. A sprig of rosemary sits in the center, and the dish is presented on a rustic wooden surface with a purple napkin alongside.

I developed this recipe after a memorable meal in the Trastevere neighborhood of Rome. It was Sunday lunch at a tiny spot called Trattoria Da Augusto and the rabbit cacciatore blew me away.

Before my trip to Rome, I'd only known cacciatore as the busy, Americanized dish made with tomatoes, olives, green peppers, mushrooms, etc. The rabbit cacciatore we had that day, however, couldn't have been more different.

It was so simple, so delicate and so perfect. Fall-off-the-bone tender and flavored gently, but profoundly, with vinegar and rosemary. It was homey peasant food, yet so much more than the sum of its parts.

Close-up of tender chicken thighs on a white plate, glistening with a rich, herb-flecked sauce. A sprig of fresh rosemary garnishes the dish, highlighting the aromatic elements of this Roman-style cacciatore.

What Makes Roman Chicken Cacciatore Different?

Cacciatora translates to "hunter's wife" in Italian because this dish was originally created to use up whatever meat was brought home that day—oftentimes rabbit and wild game. Modern day cooks, especially in America, typically use chicken since that's what's available.

Like all regional Italian recipes, each version is going to be a little bit different. While other parts of Italy may use tomatoes and other vegetables (like the American version), when in Rome, cacciatore refers to meat braised in vinegar. That's it.

The key to this recipe really is the use of vinegar. It packs a tangy punch while also tenderizing the chicken. My version complements this with anchovies, whole smashed garlic cloves and a few sprigs of fresh rosemary.

This is a super forgiving recipe and is simpler than you might thing. I've made it so many different ways and it always turns out delicious!

Want more authentic Italian recipes? Try this Neapolitan-style Pizza Margherita, this slow simmered Tagliatelle Bolognese, or this classic raw Beef Carpaccio.

Why This Recipe Works

Ready in under 40 minutes from start to finish.
Only 7 simple and inexpensive ingredients needed.
It's a one pot meal so there's way less dishes!

Close-up of a single piece of chicken cacciatore on a white plate with roasted potato slices visible in the background. The focus is on the moist chicken with its flavorful sauce and crispy exterior.

Ingredient Notes

White Wine Vinegar – Essential to Roman-style cacciatore, it adds bold tang and helps tenderize the chicken as it cooks. Use a good-quality white wine vinegar following my Italian vinegars guide.

Anchovies – These little flavor bombs melt into the oil, building a savory umami base without tasting fishy. A must in my book, but you can omit if you're adamantly opposed.

Chicken Thighs – I prefer bone-in, skin-on chicken thighs for flavor and texture, but you can absolutely use boneless, skinless thighs, breasts or chicken legs and drumsticks.

Garlic + Rosemary – I prefer to use whole smashed garlic cloves and sprigs of rosemary for a more delicate, well-rounded flavor, but you can finely chop them if you prefer more intensity.

*Find the full ingredient list in the recipe card below!

Helpful Equipment

Dutch oven or heavy-bottomed sauté pan with lid
Tongs
Chef’s knife
Cutting board
Measuring cups
Measuring spoons

How to make roman chicken cacciatore

Interior view of a cooking pot or Dutch oven containing chicken thighs simmering in their sauce. This shows the cacciatore during its braising stage, with the chicken pieces glistening with herbs and aromatics in the flavorful cooking liquid.

Pat chicken thighs dry with paper towels and season them all over with salt and pepper.
Heat olive oil in a large Dutch oven or wide, heavy-bottomed pan with high sides over medium-high heat.
Working in two batches, sear 4 chicken thighs skin-side down until golden brown, about 5 minutes. Flip and brown the other side for 5 minutes more, then transfer to a plate. Repeat with remaining thighs.
Lower the heat and add the anchovies to the pan. Stir until they begin to dissolve in the rendered fat. Add the whole garlic cloves and rosemary sprigs. Sauté gently for about a minute.

Pro Tip: Don’t rush the anchovy step—letting them melt fully ensures a deeper, more integrated flavor in the final dish.

Deglaze the pan with vinegar, white wine, and a splash of water. Stir to loosen any browned bits. Return the chicken to the pan, skin-side up.
Bring the sauce to a boil, then reduce to a simmer. Spoon some of the sauce over each thigh. Cover and cook for about 20 minutes until the chicken is cooked through and tender.
Remove the lid and simmer uncovered for another 10 minutes to let the sauce reduce and intensify.

Pro Tip: If your sauce isn’t thickening, increase the heat slightly and simmer for a few more minutes uncovered.

Discard rosemary and garlic if preferred, then serve immediately.

Focused overhead view of chicken thighs arranged on a white oval platter, swimming in a light-colored, herb-infused sauce. A gold spoon rests alongside, ready for serving, with the rosemary sprig providing a decorative touch.

Tips for Success

Use bone-in, skin-on chicken thighs for richer flavor and juicier meat.
Take the time to brown the meat properly to build layers of flavor.
Don’t skip the anchovies! They add so much depth and richness, and won’t make the dish taste fishy.
Let the sauce reduce uncovered to concentrate flavors right before serving.

What to serve with cacciatore

Try it with some pillowy homemade gnocchi or a velvety parsnip and celery root purée, both perfect for soaking up that tangy sauce.

It's also lovely with a rich and creamy wild mushroom risotto or a simple side of these golden roasted potatoes and onions.

Complete the meal with a simple side of sautéed greens, like broccoli rabe with garlic, buttery Parmesan spinach, or Neapolitan style escarole with olives and capers,

Table setting showing two plates - the main platter of chicken cacciatore with rosemary garnish above, and a single serving with roasted potatoes below. A glass of white wine and gold utensils complete the elegant presentation on a wooden table.

How to store and reheat chicken cacciatore

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

To reheat, place the chicken in a pan with a splash of water or broth, cover, and warm gently over low heat until heated through. Avoid microwaving to preserve texture, especially the sauce consistency.

This dish is not ideal for freezing.

FAQs

Can I make this with boneless chicken?

Yes! Boneless skinless thighs or breasts work fine, but the flavor and texture won’t be as rich as with bone-in.

What can I use instead of anchovies?

You can substitute a teaspoon of anchovy paste or a splash of fish sauce, though neither will fully replicate the depth of whole anchovies.

Can I use red wine vinegar?

Stick with white wine vinegar if you can—it’s traditional and more delicate. Red wine vinegar will work in a pinch but has a sharper flavor.

My sauce is too thin. How can I fix it?

Just simmer the dish uncovered a bit longer until it thickens rather than adding flour or cornstarch. Stir occasionally and keep an eye on the heat to avoid over-reduction.

Do I need to marinate the chicken first?

No marination needed! The vinegar in the braising liquid acts as a natural tenderizer during cooking.

Close-up of a person cutting into a piece of the chicken cacciatore, showing the tender meat coming away easily. The second plate with roasted potatoes can be seen in soft focus in the background.

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