Roman Style Chicken Cacciatore

How to Make

• 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.