One-Pot Roman Chicken Cacciatore With Potatoes
One-Pot Roman Chicken Cacciatore With Potatoes
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 2 1/2 teaspoons salt, divided
- 3 tablespoons olive oil, divided
- 1 pound waxy potatoes, cut into 1-inch chunks
- 1 tablespoon rosemary leaves, chopped
- 4 anchovy fillets
- 2 garlic cloves, smashed
- 2 tablespoons capers
- 3/4 cup dry white wine
- 3 tablespoons wine vinegar
- 2 tablespoons parsley, chopped
- 1 splash water, as needed
Instructions
- 1
Preheat your oven to 425°F. Season the chicken thighs all over with 2 teaspoons of salt.
⏱️ 5 min•🌡️ 425
- 2
In a large, oven-safe skillet (preferably cast iron), add 1 tablespoon of olive oil. Place the seasoned chicken thighs skin-side down in the cold skillet. Cook over medium heat until the skin is deeply browned and crispy, about 15 minutes.
⏱️ 15 min
- 3
While the chicken is searing, prepare the potato mixture. In a medium bowl, combine the 1-inch potato chunks, chopped rosemary leaves, anchovy fillets, smashed garlic cloves, capers, 2 tablespoons of olive oil, and 1/2 teaspoon of salt. Toss everything together until the potatoes are evenly coated.
⏱️ 10 min
- 4
Flip the browned chicken thighs in the skillet. Arrange the prepared potato mixture around the chicken pieces. Pour the 3/4 cup of dry white wine over the potatoes.
⏱️ 2 min
- 5
Transfer the skillet to the preheated oven and roast uncovered for approximately 25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender.
⏱️ 25 min•🌡️ 425
- 6
Carefully remove the skillet from the oven. Transfer the cooked chicken to a plate or cutting board to rest for 5 minutes.
⏱️ 5 min
- 7
Place the skillet with the potatoes back on the stovetop over medium heat. Add the 3 tablespoons of wine vinegar and a splash of water. Simmer, stirring occasionally, until the liquid reduces and the potatoes are coated in a glossy sauce. Adjust the consistency and flavor by adding more water or vinegar as needed.
⏱️ 3 min
- 8
Return the rested chicken to the pan with the glossy potatoes. Sprinkle with the chopped parsley and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Roman Chicken Cacciatore With Potatoes
- 2 pounds bone-in, skin-on chicken thighs
- 2 1/2 teaspoons salt, divided
- 3 tablespoons olive oil, divided
- 1 pound waxy potatoes, cut into 1-inch chunks
- 1 tablespoon rosemary leaves, chopped
- 4 anchovy fillets
- 2 garlic cloves, smashed
- 2 tablespoons capers
- 3/4 cup dry white wine
- 3 tablespoons wine vinegar
- 2 tablespoons parsley, chopped
- 1 splash water, as needed
Instructions
- 1
Preheat your oven to 425°F. Season the chicken thighs all over with 2 teaspoons of salt.
⏱️ 5 min•🌡️ 425 - 2
In a large, oven-safe skillet (preferably cast iron), add 1 tablespoon of olive oil. Place the seasoned chicken thighs skin-side down in the cold skillet. Cook over medium heat until the skin is deeply browned and crispy, about 15 minutes.
⏱️ 15 min - 3
While the chicken is searing, prepare the potato mixture. In a medium bowl, combine the 1-inch potato chunks, chopped rosemary leaves, anchovy fillets, smashed garlic cloves, capers, 2 tablespoons of olive oil, and 1/2 teaspoon of salt. Toss everything together until the potatoes are evenly coated.
⏱️ 10 min - 4
Flip the browned chicken thighs in the skillet. Arrange the prepared potato mixture around the chicken pieces. Pour the 3/4 cup of dry white wine over the potatoes.
⏱️ 2 min - 5
Transfer the skillet to the preheated oven and roast uncovered for approximately 25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender.
⏱️ 25 min•🌡️ 425 - 6
Carefully remove the skillet from the oven. Transfer the cooked chicken to a plate or cutting board to rest for 5 minutes.
⏱️ 5 min - 7
Place the skillet with the potatoes back on the stovetop over medium heat. Add the 3 tablespoons of wine vinegar and a splash of water. Simmer, stirring occasionally, until the liquid reduces and the potatoes are coated in a glossy sauce. Adjust the consistency and flavor by adding more water or vinegar as needed.
⏱️ 3 min - 8
Return the rested chicken to the pan with the glossy potatoes. Sprinkle with the chopped parsley and serve immediately.