Roman Chicken Cacciatore
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This Roman Chicken Cacciatore is my lighter and tangy take on the classic Italian dish. In less than an hour, I braise bone-in chicken with garlic, rosemary, and white wine vinegar for deep flavor. It’s simple, comforting, and perfect for family dinner.
I’m Sicilian, so it’s no surprise that Italian food is a pretty big deal in my house. Between this Roman-style Chicken Cacciatore, my delicious chicken Vesuvio, and my chicken Saltimbocca, there’s no shortage of irresistible Italian dishes in our family’s dinner routine.
Roman Chicken Cacciatore
Cacciatore, which means “hunter” in Italian, is a practical one-pot meal originally made by hunters using whatever wild game they caught, such as rabbit or pheasant. These days, bone-in chicken is a common substitute, although each recipe varies based on the region and its local ingredients and traditions.
Classic chicken cacciatore, for instance, features chicken braised in a rich tomato sauce with mirepoix vegetables, mushrooms, herbs, and sometimes wine. On the other hand, my Roman chicken cacciatore recipe features fall-off-the-bone chicken braised in a tangy, savory sauce made from white wine vinegar, rosemary, and anchovies.
My version is lighter, tangier, and herbaceous, giving you a fresh take on grandma’s chicken cacciatore recipe. It’s one of those meals I always hope others will try and love too.
Ingredients and Substitutions
- Chicken – I prefer to make my chicken cacciatore with a whole chicken fabricated into breasts, thighs, and drumsticks. If you’d like to keep it simple, use all bone-in, skin-on chicken thighs, breasts, or drumsticks instead.
- Oil – Any high-heat oil, such as olive, avocado, grapeseed, or clarified butter, will work when sautéing the aromatics.
- Anchovies – Finely minced anchovy fillets melt into the hot oil, giving the sauce a deep, umami flavor. They may seem small, but a little goes a long way! If you don’t have anchovies, use anchovy paste or fish sauce.
- Garlic – Thinly sliced fresh garlic cloves add a savory flavor. You can substitute 1/2 teaspoon of garlic paste per clove, but fresh garlic is a core ingredient in Roman cuisine.
- Herbs – You need a sprig of rosemary and flat-leaf Italian parsley. Basil can substitute for parsley if you don’t have it.
- Wine – Use a dry white wine you like, such as Sauvignon Blanc or Pinot Grigio. If you’d prefer to skip the alcohol, substitute an equal amount of chicken stock.
- Acid – White wine vinegar offers a tangy acidity that balances the dish’s richness.
- Stock – I used homemade chicken stock, but store-bought works well too.
- Seasonings – Just coarse salt and freshly cracked black pepper. If you’d like some heat in the sauce, feel free to add a pinch of red pepper flakes.
How to Make Roman-Style Chicken Cacciatore
Season the chicken: First thing I do is pat the chicken dry with a paper towel. Then, I generously season both sides with salt and pepper, making sure it’s evenly coated.
Heat the oil: I pour the oil into a large saucepan and set it over medium heat. I wait until it starts to shimmer and look slightly wavy before moving to the next step.
Sear the chicken: I place the seasoned chicken skin-side down into the hot pan and let it cook without moving it until the skin turns golden and crispy. Then, I transfer the chicken to a plate and set it aside while I build the sauce.
Cook the anchovies: I add the anchovies to the same pan and sauté for a few minutes, stirring often until they break down and melt into the hot oil.
Add herbs and garlic: I stir in a sprig of rosemary along with the sliced garlic cloves. I let them cook just until they smell fragrant, keeping a close eye so the garlic doesn’t burn.
Deglaze the pan: I pour in the white wine and white wine vinegar, then use a wooden spoon to scrape up all the flavorful bits from the bottom of the pan.
Reduce the liquid: I let the mixture simmer gently until the liquid reduces by about half.
Add the stock: I pour in the chicken stock and season it with a little more salt and pepper.
Braise the chicken: I place the chicken back into the pan, skin side up, making sure it sits just above the liquid. Then, I let it cook uncovered over low to medium heat until it’s tender and fully cooked.
Finish with parsley: Right before serving, I sprinkle fresh parsley over the top.
Chef Tip + Notes
I highly recommend for making my Roman Chicken Cacciatore is to pat the chicken dry before adding salt and pepper. If the skin is too wet, it won’t brown well. This one step helps the chicken cook up golden and crisp, just the way it should.
- Use a sharp knife: I like using a sharp chef’s knife or kitchen shears to cut up a whole chicken.
- Sear in batches: If my pan isn’t big enough, I cook the chicken in batches. That way, each piece gets a nice sear without steaming.
- Keep skin above the broth: I make sure the chicken skin stays above the broth while it simmers. It helps keep the skin crisp.
- Optional olives: I sometimes toss in olives during the last few minutes. They add a briny, salty flavor that’s common in traditional Roman versions.
- Taste before serving: I give the sauce a quick taste right before serving. Sometimes it needs just a pinch more salt or a splash of vinegar to balance everything.
Serving Suggestions
Serving this meal is always a treat for me. I usually spoon it over creamy polenta or toss it with a good pile of homemade pasta, something like pappardelle or fettuccine.
And if I’ve got toasted Italian focaccia or fresh garlic bread nearby, you better believe I’m using it to wipe up every bit of that sauce.
Make-Ahead and Storage
Make-Ahead: For the crispiest chicken skin and most vibrant flavors, serve this as soon as it’s ready. You can also make it up to 1 hour ahead and keep it covered in a warm oven (around 200°F) until it’s time to eat.
How to Store: Cover the leftovers and refrigerate for up to 4 days. Place the cooled chicken and sauce in a freezer-safe container and freeze for 3 months. Thaw the leftovers overnight in the refrigerator before reheating.
How to Reheat: Heat your desired amount of chicken and sauce in a saucepan over medium heat for 10 to 15 minutes or until warmed through.
More Classic Italian Recipes
- Bucatini All’Amatriciana
- Pasta Cacio E Pepe
- Pesto Trapanese
- Spaghetti Pasta Carbonara
- Lasagna Bolognese
Roman Chicken Cacciatore Recipe
Ingredients
- 1 whole 3 ½ to 4 pounds roasting chicken fabricated into individual cuts of breasts, thighs, and drums
- 3 tablespoons olive oil
- 6 finely minced anchovy fillets
- 6 thinly sliced garlic cloves
- 1 sprig of fresh rosemary
- 1/2 cup dry white wine
- ½ cup white wine vinegar
- 1 cup chicken stock
- Finely minced flat-leaf Italian parsley for garnish
- Coarse salt and freshly cracked pepper to taste
Instructions
- Pat the chicken dry on all sides with a paper towel and generously season with salt and pepper on both sides.
- Add 3 tablespoons of oil to a large sauce pan and heat over medium heat for 2 minutes.
- Place in the seasoned chicken skin side down and cook for 4 to 5 minutes per side or until the skin is crispy. Don’t worry about it being cooked all the way through. Set the chicken to the side on a plate.
- Add the anchovies to the pan and sauté for 2 to 3 minutes or until they break down and integrate into the hot oil.
- Stir in the rosemary sprig and sliced garlic cloves and cook just until they’re fragrant, which only takes about 30 to 45 seconds.
- Deglaze with the white wine and white wine vinegar and cook down until the amount of liquid is reduced by one half. Scrape the bottom of the pan as it reduces to remove all the fond.
- Pour in the chicken stock, season with salt and pepper, and place the chicken back in the pan. I like to leave the skin of the chicken out of the braising liquid to help keep it crispy.
- Cook uncovered over low to medium heat for 20 to 25 minutes or until the chicken is cooked through.
- Serve with a garnish of parsley
Can I finish this in the oven? Looking to cook for a large crowd 25-30 people @ the Ronald McDonald House. I absolutely love all of your recipes.
for sure
This was really quite good and fairly easy to make. I used two packages of chicken thighs instead of a whole chicken and added about 1/4 cup of heavy cream to the sauce at the end and thickened it up a little bit. It was a big hit here. The anchovies was the perfect umami addition. Yummy!
Thanks for giving it a shot!
If i crisp the skin and make reduction of wine garlic anchovy stock, can i finish cooking In the oven? I would like to cook this for a large group 25-30 people. Can you suggest how long to finish and temp?
For sure you could, but without testing it I can’t give you a perfect time and temp. However, I after the sear, I’d probably go in the oven at 350-375 for 25-28 minutes
Years ago at Restorante Campana in Rome I ordered rabbit cacciatore and was surprised that it was cooked this way and not with tomatoes; loved it. Since then I’ make chicken cacciatore, Roman style, pretty much the same way you prescribe. It’s easy and delicious.
New subscriber and already have tried the Shaved Brussel sprout salad, the Cuban Ropa Viejo, and the lighter version of the Chicken Cacciatore and all have been delectable. The savory cacciatore sauce with anchovies and olives is amazing and unfortunately we didn’t have a focaccia to soak up every drop of that sauce. Keep them coming!!
Thank you so kindly!
I tried to make the Roman Chicken Cacciatore recipe but you did not give the amounts in the ingredients… so being a novice I didn’t know what to do
They are definitely there. Scroll down to the recipe card for the amounts.
Followed the recipe, but dded chopped parsley with rhe wine. Amazing!
Fantastic!
I received this recipe in an email and I replied to it.
Yes, I’m going to make it.
Thought about making this with vermouth. Any opinion?
which part adding the vermouth?