Roman Chicken Cacciatore Recipe
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.
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
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.
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.
Nutrition
Calories: 566kcalCarbohydrates: 5gProtein: 36gFat: 41gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gCholesterol: 170mgSodium: 229mgPotassium: 511mgFiber: 0.1gSugar: 1gVitamin A: 1615IUVitamin C: 6mgCalcium: 43mgIron: 3mg