One-Pot Roman Chicken Cacciatore With Potatoes
Bone-in chicken braised with tomatoes, olives, capers, and white wine — potatoes soak up every drop of the hunter's sauce right in the same pot.
Ingredients
- 4 piecebone-in, skin-on chicken thighs(about 2.5 lb total)
- 4 piecebone-in, skin-on chicken drumsticks
- 1 tspkosher salt(plus more to taste)
- ½ tspblack pepper(freshly ground)
- 3 tbspolive oil
- 1 mediumyellow onion(thinly sliced)
- 4 clovesgarlic(thinly sliced)
- 2 pieceanchovy fillets(packed in oil)
- 1 tbsptomato paste
- ½ tspdried oregano
- ½ tspred pepper flakes
- 1 cupdry white wine(such as Pinot Grigio)
- 1 canwhole peeled tomatoes(28 oz, crushed by hand)
- ½ cupchicken stock
- 1 ½ lbYukon Gold potatoes(cut into 1.5-inch chunks)
- ½ cupCastelvetrano olives(pitted, halved)
- 2 tbspcapers(drained)
- 2 piecefresh rosemary sprigs
- 2 tbspfresh flat-leaf parsley(roughly chopped, for serving)
Method
- 01
Pat the 4 chicken thighs and 4 drumsticks completely dry with paper towels, then season all over with 1 tsp kosher salt and ½ tsp black pepper.
- 02
Heat 3 tbsp olive oil in a large Dutch oven or wide heavy pot over medium-high heat until shimmering.
- 03
Add the chicken skin-side down in a single layer. Sear undisturbed for 6–7 minutes until the skin is deep golden and releases cleanly from the pot. Flip and sear the other side for 3 minutes. Transfer to a plate.
- 04
Reduce heat to medium. Add the 1 sliced yellow onion to the rendered fat and cook, stirring occasionally, for 5 minutes until softened and lightly golden.
- 05
Add the 4 sliced garlic cloves and 2 anchovy fillets. Stir for 1–2 minutes until the anchovies dissolve into the oil and the garlic is fragrant.
- 06
Push the aromatics to the side and add 1 tbsp tomato paste directly to the bare pot. Cook the paste, stirring it against the bottom, for 1 minute until it darkens slightly.
- 07
Stir in ½ tsp dried oregano and ½ tsp red pepper flakes, then pour in 1 cup dry white wine. Scrape up all the browned bits from the bottom of the pot and let the wine reduce by half, about 3 minutes.
- 08
Add the 28 oz crushed whole peeled tomatoes and ½ cup chicken stock. Stir to combine.
- 09
Nestle the 1 ½ lb potato chunks into the sauce in an even layer, then tuck in the 2 rosemary sprigs.
- 10
Return the seared chicken pieces skin-side up on top of the potatoes, pouring in any resting juices from the plate.
- 11
Bring the pot to a gentle simmer, then cover and cook over medium-low heat for 25 minutes.
- 12
Uncover the pot. Scatter in the ½ cup Castelvetrano olives and 2 tbsp capers. Continue cooking uncovered for 15 minutes, until the sauce has thickened, the potatoes are tender, and the chicken is cooked through.
- 13
Discard the rosemary sprigs. Taste the sauce and adjust salt as needed.
- 14
Serve directly from the pot, spooning the sauce and potatoes generously over the chicken and finishing with 2 tbsp chopped fresh parsley.
Adapted from public domain & community sources