Chicken Cacciatore was always something I loved as a kid but has kind of gone the way of fondue and upside-down cakes. This is a “white” version of the old classic. Serves 4:
Chicken Cacciatore with Potatoes
- 2 pounds bone-in, skin-on chicken thighs
- Salt
- 3 tablespoons olive oil
- 1 pound waxy potatoes, such as Yukon Gold or fingerlings
- 1 tablespoon rosemary leaves, chopped
- 4 anchovy fillets, chopped
- 2 garlic cloves, peeled and smashed
- 2 tablespoons drained capers
- ¾ cup dry white wine
- 3 tablespoons red or white wine vinegar, plus more to taste
- 2 tablespoons chopped parsley
Heat oven to 425°F/220°C. Pat chicken thoroughly dry with paper towels and sprinkle all over with salt.
Add 1 tablespoon of olive oil to a cold, large skillet or Dutch oven. Arrange chicken, skin side down, in a single layer and place over medium heat. Cook, undisturbed, until the skin is browned and releases easily from the pan, about 15 minutes.
While the chicken cooks, cut potatoes into 1” chunks and place in a large bowl. Add the rosemary anchovy, garlic, capers, 2 tablespoons of the olive oil and ½ teaspoon salt; toss to combine.
Flip the chicken, then add the potato mixture to the skillet, tucking the pieces around the chicken. Pour the wine over the potatoes. Transfer the skillet to the oven and roast, uncovered, until the chicken is cooked through and the potatoes are tender, about 25 minutes.
Return the skillet to the stove. Transfer the chicken to a plate to rest. Add the vinegar and 2 tablespoons water to the skillet and continue to cook the potatoes over medium heat, stirring occasionally, until coated with a thickened, glossy sauce, about 5 minutes. If the sauce seems too thick or oily, stir in water 1 tablespoon at a time to help emulsify the sauce and achieve desired consistency. Taste and add salt and more vinegar, as needed.
Return the chicken to the skillet and sprinkle parsley over everything. Serve and enjoy!
My verdict:
Another winner, winner, chicken dinner. This chicken Cacciatore was easy, delicious and an easy clean up. In a gesture to its Italian roots, I added some artichoke hearts to the mix. If you didn’t have any white wine, some chicken broth or even water would be fine. And in my humble opinion, you can always skip the parsley.
