Roman Chicken Cacciatore

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.

RATE THIS RECIPE

Ratings

Print Pin

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.

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: 4 servings

Calories: 706kcal

Author: Nicole Gaffney

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

Instructions

Heat olive oil in a large dutch oven or wide, heavy-bottomed pot or pan with high sides over medium-high heat.
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.
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.
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.
Remove the lid and allow the sauce to reduce and thicken for about 10 minutes more.
Remove the rosemary sprigs and garlic cloves if desired, then serve.

Notes

In the photos you'll notice there is lots of chopped up garlic and rosemary, but after testing and retesting the recipe, I found I like it better with whole, smashed garlic cloves and whole sprigs of rosemary instead, as they add a subtler flavor.

Use bone-in, skin-on chicken thighs for richer flavor and juicier meat and take the time to brown them properly.

Don’t skip the anchovies—they’re the backbone of umami here and won’t make the dish taste fishy.

Let the sauce reduce uncovered to concentrate flavors right before serving.

Nutrition