Introduction: Can a One-Pot Dish Be Crispy, Saucy, and Bursting with Italian Flavor?
Craving an Italian-inspired meal that’s quick, flavorful, and requires minimal cleanup? One-Pot Roman Chicken Cacciatore With Potatoes, created by Cybelle Tondu, features crispy chicken thighs and tender potatoes in a tangy, rosemary-infused sauce. Rated 5.0 out of 5 stars from 1,799 reviews, this tomato-free, Roman-style cacciatore uses white wine and vinegar for brightness. Ready to cook a hearty, all-in-one dinner? Let’s dive into this savory recipe!
Overview: Why One-Pot Roman Chicken Cacciatore Shines
One-Pot Roman Chicken Cacciatore With Potatoes is loved for its crispy chicken, creamy potatoes, and vibrant sauce. Here’s what makes it special:
- Time Requirement: 5 minutes prep, 55 minutes cooking, totaling 1 hour.
- Difficulty Level: Easy—requires browning, roasting, and simmering in one pan, ideal for all skill levels.
- Why It’s Special: Bone-in chicken thighs crisp up in a cold pan, rendering fat that flavors waxy potatoes, while a sauce of white wine, vinegar, and capers delivers a tangy, Roman-inspired twist. This recipe serves 4, perfect for weeknight dinners, family meals, or casual gatherings.
Ideal as a standalone dish or served with crusty bread to soak up the sauce.
Essential Ingredients
One-Pot Roman Chicken Cacciatore With Potatoes uses simple ingredients for a bold, savory result. Here’s what you’ll need for 4 servings:
- 2 pounds bone-in, skin-on chicken thighs: Delivers crispy skin and juicy meat.
- Kosher salt: Seasons the chicken and sauce.
- 3 tablespoons olive oil: Crisps the chicken and coats the potatoes.
- 1 pound waxy potatoes (e.g., Yukon Gold or fingerling): Adds creamy, hearty texture.
- 1 tablespoon rosemary leaves (from 1 large sprig): Infuses fragrant herbal notes.
- 4 anchovy fillets: Provides umami depth.
- 2 garlic cloves: Adds savory aroma.
- 2 tablespoons drained capers: Contributes tangy, briny flavor.
- ¾ cup dry white wine: Forms a light, acidic sauce base.
- 3 tablespoons white wine vinegar or red wine vinegar: Enhances tanginess.
- 2 tablespoons chopped parsley: Adds fresh, colorful garnish.
Why These Ingredients Matter
- Chicken Thighs: Bone-in, skin-on thighs ensure crispiness and juiciness.
- Waxy Potatoes: Hold their shape in the sauce for a creamy texture.
- White Wine and Vinegar: Provide acidity to balance the richness, replacing tomatoes.
- Anchovies and Capers: Add savory, briny depth without overpowering.
Substitutions and Variations
- Chicken Thighs: Swap with bone-in chicken breasts (roast 30-35 minutes) or boneless thighs (reduce roasting to 15-20 minutes).
- Olive Oil: Use avocado oil or vegetable oil.
- Waxy Potatoes: Replace with red potatoes, baby potatoes, or parsnips.
- Rosemary: Substitute with 1 tablespoon fresh thyme or sage leaves.
- Anchovy Fillets: Use 1 teaspoon anchovy paste or omit for less umami (add 1 teaspoon miso for depth).
- Capers: Swap with chopped green olives or pickles.
- White Wine: Use chicken broth or non-alcoholic white wine.
- Vinegar: Replace with balsamic vinegar or 2 tablespoons lemon juice.
- Vegan Option: Use plant-based chicken thighs, vegetable broth, and omit anchovies (add 1 teaspoon miso).
- Gluten-Free: Naturally gluten-free; ensure vinegar is gluten-free.
- Flavor Variations:
- Spicy Cacciatore: Add ½ teaspoon red pepper flakes with the garlic.
- Mushroom Cacciatore: Include 8 ounces sliced mushrooms with the potatoes.
- Lemon-Herb Cacciatore: Add 1 teaspoon lemon zest with the parsley.
- Tomato Cacciatore: Add ½ cup crushed tomatoes with the wine for a classic twist.
- Creamy Cacciatore: Stir in ¼ cup heavy cream with the vinegar for richness.
Step-by-Step Instructions
Making One-Pot Roman Chicken Cacciatore With Potatoes is a simple, one-pan process that yields a flavorful meal. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 2 pounds chicken thighs, kosher salt, 3 tablespoons olive oil, 1 pound waxy potatoes, 1 tablespoon rosemary leaves, 4 anchovy fillets, 2 garlic cloves, 2 tablespoons capers, ¾ cup white wine, 3 tablespoons vinegar, 2 tablespoons parsley.
- Preheat oven to 425°F.
- Pat chicken thighs dry with paper towels; sprinkle all sides with 2 teaspoons kosher salt.
- Cut potatoes into 1-inch chunks; chop rosemary and anchovies; smash and peel garlic; chop parsley.
Tip: Dry chicken thoroughly for crispy skin; prep ingredients while the oven heats to save time.
Step 2: Crisp the Chicken
- Coat a large, high-sided skillet or Dutch oven with 1 tablespoon olive oil.
- Arrange chicken thighs skin-side down in a single layer in the cold skillet.
- Place over medium heat and cook undisturbed until the skin is browned and releases easily, about 15 minutes.
Tip: Start in a cold pan to render fat slowly; avoid moving chicken to ensure crispiness.
Step 3: Prepare the Potato Mixture
- While chicken cooks, in a large bowl, combine 1 pound potato chunks, 1 tablespoon rosemary leaves, 4 chopped anchovy fillets, 2 smashed garlic cloves, 2 tablespoons drained capers, 2 tablespoons olive oil, and ½ teaspoon kosher salt.
- Toss to coat evenly.
Tip: Mix gently to avoid breaking potatoes; anchovies will dissolve into the sauce during cooking.
Step 4: Roast
- Flip the chicken thighs in the skillet.
- Add the potato mixture, tucking pieces around and under the chicken.
- Pour ¾ cup white wine over the potatoes.
- Transfer the skillet to the oven and roast, uncovered, until the chicken reaches 165°F internally and potatoes are tender, about 25 minutes.
Tip: Tuck potatoes under chicken to soak up juices; check doneness with a meat thermometer.
Step 5: Make the Sauce
- Remove skillet from oven; transfer chicken to a plate to rest.
- Place skillet on the stove over medium heat; add 3 tablespoons vinegar and 2 tablespoons water.
- Cook, stirring occasionally, until potatoes are coated in a thickened, glossy sauce, about 5 minutes.
- If sauce is too thick or oily, add water 1 tablespoon at a time to emulsify.
- Taste and adjust with more salt or vinegar as needed.
Tip: Stir gently to keep potatoes intact; add water slowly for desired sauce consistency.
Step 6: Serve
- Return chicken to the skillet; sprinkle with 2 tablespoons chopped parsley.
- Serve hot, about 1 chicken thigh and ¾ cup potatoes per serving.
- Pair with crusty bread, a side salad, or holiday dishes like French lentil salad or roasted broccoli.
Tip: Serve immediately for crispy skin; offer extra vinegar or capers for tangy lovers.
Assembly: Building the Perfect Roman Chicken Cacciatore
Making One-Pot Roman Chicken Cacciatore With Potatoes is all about layering flavors and textures. Here’s how to make it shine:
- Chicken Thighs: Crispy skin and juicy meat from cold-pan searing.
- Potatoes: Creamy and infused with chicken fat and wine.
- Sauce: Tangy, glossy, and flavored with anchovies, capers, and vinegar.
- Parsley: Adds fresh, vibrant garnish.
Presentation Tips
- Serve in the skillet for a rustic, family-style presentation.
- Garnish with extra parsley for color.
- Pair with holiday dishes like miso-turmeric salmon or desserts like Dubai chocolate for a festive spread.
Storage and Make-Ahead Tips
One-Pot Roman Chicken Cacciatore With Potatoes is great for leftovers and can be prepped ahead.
- Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 2 months in freezer-safe containers; thaw overnight in the fridge.
- Make-Ahead:
- Prep potato mixture and chop parsley up to 1 day ahead; refrigerate separately.
- Sear chicken up to 4 hours ahead; refrigerate and resume roasting when ready.
- Reheating: Reheat in a skillet over medium-low with a splash of broth or water for 10-12 minutes, covered, to warm through. Microwave in short bursts, covered, to avoid drying out chicken.
- Tip: Add a splash of vinegar when reheating to refresh flavors.
Recipe Variations
One-Pot Roman Chicken Cacciatore With Potatoes is versatile and easy to customize. Here are some fun twists:
- Creamy Roman Cacciatore: Stir in ¼ cup heavy cream with the vinegar for a richer sauce.
- Vegan Cacciatore: Use plant-based chicken, vegetable broth, and omit anchovies (add miso for umami).
- Gluten-Free: Naturally gluten-free; ensure vinegar is gluten-free.
- Spicy Roman Cacciatore: Add 1 sliced jalapeño with the potatoes.
- Vegetable-Packed Cacciatore: Include 1 cup diced zucchini or bell peppers with the potatoes.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 500-600 kcal (varies with chicken size and oil).
- Protein: High, from chicken.
- Fat: Moderate, from chicken skin and olive oil.
- Carbs: Moderate, from potatoes.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Crispy, Tangy Bliss!
One-Pot Roman Chicken Cacciatore With Potatoes is the dish that brings Italian comfort to every bite. With its crispy chicken, creamy potatoes, and tangy sauce, it’s perfect for weeknight dinners, family meals, or cozy gatherings. Easy to make with minimal cleanup, this recipe is sure to impress. So, grab your skillet, whip up this Roman-inspired masterpiece, and enjoy a burst of flavor. We’d love to hear how your cacciatore turns out—share your creations in the comments or on social media!
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One-Pot Roman Chicken Cacciatore With Potatoes
Description
Craving an Italian-inspired meal that’s quick, flavorful, and requires minimal cleanup? One-Pot Roman Chicken Cacciatore With Potatoes, created by Cybelle Tondu, features crispy chicken thighs and tender potatoes in a tangy, rosemary-infused sauce
Ingredients
One-Pot Roman Chicken Cacciatore With Potatoes uses simple ingredients for a bold, savory result. Here’s what you’ll need for 4 servings:
- 2 pounds bone-in, skin-on chicken thighs: Delivers crispy skin and juicy meat.
- Kosher salt: Seasons the chicken and sauce.
- 3 tablespoons olive oil: Crisps the chicken and coats the potatoes.
- 1 pound waxy potatoes (e.g., Yukon Gold or fingerling): Adds creamy, hearty texture.
- 1 tablespoon rosemary leaves (from 1 large sprig): Infuses fragrant herbal notes.
- 4 anchovy fillets: Provides umami depth.
- 2 garlic cloves: Adds savory aroma.
- 2 tablespoons drained capers: Contributes tangy, briny flavor.
- ¾ cup dry white wine: Forms a light, acidic sauce base.
- 3 tablespoons white wine vinegar or red wine vinegar: Enhances tanginess.
- 2 tablespoons chopped parsley: Adds fresh, colorful garnish.
Why These Ingredients Matter
- Chicken Thighs: Bone-in, skin-on thighs ensure crispiness and juiciness.
- Waxy Potatoes: Hold their shape in the sauce for a creamy texture.
- White Wine and Vinegar: Provide acidity to balance the richness, replacing tomatoes.
- Anchovies and Capers: Add savory, briny depth without overpowering.
Substitutions and Variations
- Chicken Thighs: Swap with bone-in chicken breasts (roast 30-35 minutes) or boneless thighs (reduce roasting to 15-20 minutes).
- Olive Oil: Use avocado oil or vegetable oil.
- Waxy Potatoes: Replace with red potatoes, baby potatoes, or parsnips.
- Rosemary: Substitute with 1 tablespoon fresh thyme or sage leaves.
- Anchovy Fillets: Use 1 teaspoon anchovy paste or omit for less umami (add 1 teaspoon miso for depth).
- Capers: Swap with chopped green olives or pickles.
- White Wine: Use chicken broth or non-alcoholic white wine.
- Vinegar: Replace with balsamic vinegar or 2 tablespoons lemon juice.
- Vegan Option: Use plant-based chicken thighs, vegetable broth, and omit anchovies (add 1 teaspoon miso).
- Gluten-Free: Naturally gluten-free; ensure vinegar is gluten-free.
- Flavor Variations:
- Spicy Cacciatore: Add ½ teaspoon red pepper flakes with the garlic.
- Mushroom Cacciatore: Include 8 ounces sliced mushrooms with the potatoes.
- Lemon-Herb Cacciatore: Add 1 teaspoon lemon zest with the parsley.
- Tomato Cacciatore: Add ½ cup crushed tomatoes with the wine for a classic twist.
- Creamy Cacciatore: Stir in ¼ cup heavy cream with the vinegar for richness.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 pounds chicken thighs, kosher salt, 3 tablespoons olive oil, 1 pound waxy potatoes, 1 tablespoon rosemary leaves, 4 anchovy fillets, 2 garlic cloves, 2 tablespoons capers, ¾ cup white wine, 3 tablespoons vinegar, 2 tablespoons parsley.
- Preheat oven to 425°F.
- Pat chicken thighs dry with paper towels; sprinkle all sides with 2 teaspoons kosher salt.
- Cut potatoes into 1-inch chunks; chop rosemary and anchovies; smash and peel garlic; chop parsley.
Tip: Dry chicken thoroughly for crispy skin; prep ingredients while the oven heats to save time.
Step 2: Crisp the Chicken
- Coat a large, high-sided skillet or Dutch oven with 1 tablespoon olive oil.
- Arrange chicken thighs skin-side down in a single layer in the cold skillet.
- Place over medium heat and cook undisturbed until the skin is browned and releases easily, about 15 minutes.
Tip: Start in a cold pan to render fat slowly; avoid moving chicken to ensure crispiness.
Step 3: Prepare the Potato Mixture
- While chicken cooks, in a large bowl, combine 1 pound potato chunks, 1 tablespoon rosemary leaves, 4 chopped anchovy fillets, 2 smashed garlic cloves, 2 tablespoons drained capers, 2 tablespoons olive oil, and ½ teaspoon kosher salt.
- Toss to coat evenly.
Tip: Mix gently to avoid breaking potatoes; anchovies will dissolve into the sauce during cooking.
Step 4: Roast
- Flip the chicken thighs in the skillet.
- Add the potato mixture, tucking pieces around and under the chicken.
- Pour ¾ cup white wine over the potatoes.
- Transfer the skillet to the oven and roast, uncovered, until the chicken reaches 165°F internally and potatoes are tender, about 25 minutes.
Tip: Tuck potatoes under chicken to soak up juices; check doneness with a meat thermometer.
Step 5: Make the Sauce
- Remove skillet from oven; transfer chicken to a plate to rest.
- Place skillet on the stove over medium heat; add 3 tablespoons vinegar and 2 tablespoons water.
- Cook, stirring occasionally, until potatoes are coated in a thickened, glossy sauce, about 5 minutes.
- If sauce is too thick or oily, add water 1 tablespoon at a time to emulsify.
- Taste and adjust with more salt or vinegar as needed.
Tip: Stir gently to keep potatoes intact; add water slowly for desired sauce consistency.
Step 6: Serve
- Return chicken to the skillet; sprinkle with 2 tablespoons chopped parsley.
- Serve hot, about 1 chicken thigh and ¾ cup potatoes per serving.
- Pair with crusty bread, a side salad, or holiday dishes like French lentil salad or roasted broccoli.
Tip: Serve immediately for crispy skin; offer extra vinegar or capers for tangy lovers.
FAQs
1. Why is my chicken skin not crispy?
Not drying the chicken thoroughly or moving it too soon can prevent crispiness; pat dry and cook undisturbed for 15 minutes.
2. Can I use boneless chicken thighs?
Yes, reduce roasting time to 15-20 minutes; skin-on is preferred for flavor.
3. Is this recipe gluten-free?
Yes, naturally gluten-free; ensure vinegar is gluten-free.
4. Why is my sauce too oily?
Excess chicken fat or insufficient emulsification can cause this; add water 1 tablespoon at a time and stir to blend.
5. Can I make this in advance?
Prep ingredients or sear chicken ahead; roast and finish sauce fresh for best texture.
6. What are the health benefits of this dish?
Chicken provides protein; potatoes offer carbs and fiber; moderate in fat, enjoy in balance.