Roman Style Chicken Cacciatore
Recipe: #41878
November 18, 2023
Categories: Chicken, Italian One-Pot Meal, Sunday Dinner, Herbs, Bone-in Pieces, more
"A Roman style chicken cacciatore that is different than it's sister cacciatore which is laden with tomato sauce."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (647 g)
- Calories 1002.5
- Total Fat - 70.2 g
- Saturated Fat - 19.7 g
- Cholesterol - 429.6 mg
- Sodium - 4648.7 mg
- Total Carbohydrate - 19 g
- Dietary Fiber - 6.1 g
- Sugars - 8.6 g
- Protein - 70.2 g
- Calcium - 121.7 mg
- Iron - 6.3 mg
- Vitamin C - 18.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat olive oil in a large dutch oven or wide, heavy-bottomed pot or pan with high sides over medium-high heat.
Step 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; setting chicken aside.
Step 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 saute for about 1 - 2 minutes, add rosemary and sage and sauté for about a minute.
Step 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 - 30 minutes, or until the chicken is fully cooked and tender.
Step 5
Remove the lid and add olives and capers for the last 10 minutes and allow the sauce to reduce and thicken. Serve.
Tips
No special items needed.
0 Reviews
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