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

Scale

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.

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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.