# 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.

_Dinner · Italian_

Prep: 20 min · Cook: 55 min · Total: 75 min · Yields: 4 servings

## Ingredients

- 4 piece bone-in, skin-on chicken thighs (about 2.5 lb total)
- 4 piece bone-in, skin-on chicken drumsticks
- 1 tsp kosher salt (plus more to taste)
- ½ tsp black pepper (freshly ground)
- 3 tbsp olive oil
- 1 medium yellow onion (thinly sliced)
- 4 cloves garlic (thinly sliced)
- 2 piece anchovy fillets (packed in oil)
- 1 tbsp tomato paste
- ½ tsp dried oregano
- ½ tsp red pepper flakes
- 1 cup dry white wine (such as Pinot Grigio)
- 1 can whole peeled tomatoes (28 oz, crushed by hand)
- ½ cup chicken stock
- 1 ½ lb Yukon Gold potatoes (cut into 1.5-inch chunks)
- ½ cup Castelvetrano olives (pitted, halved)
- 2 tbsp capers (drained)
- 2 piece fresh rosemary sprigs
- 2 tbsp fresh flat-leaf parsley (roughly chopped, for serving)

## Instructions

1. Pat the 4 chicken thighs and 4 drumsticks completely dry with paper towels, then season all over with 1 tsp kosher salt and 0.5 tsp black pepper.
2. Heat 3 tbsp olive oil in a large Dutch oven or wide heavy pot over medium-high heat until shimmering.
3. 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.
4. 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.
5. 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.
6. 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.
7. Stir in 0.5 tsp dried oregano and 0.5 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.
8. Add the 28 oz crushed whole peeled tomatoes and 0.5 cup chicken stock. Stir to combine.
9. Nestle the 1.5 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 0.5 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.

## Tip

> Sear the chicken skin-side down for the full 6–7 minutes without moving it — that uninterrupted contact is what builds the fond that flavors the entire braise. A pale, steamed skin will never crisp back up once it hits the sauce.

Tags: one-pan, comfort-food, weeknight, slow-cook, italian

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Canonical: https://just-recipes.io/recipes/one-pot-roman-chicken-cacciatore-with-potatoes