Roman Style Chicken Cacciatore Recipe

Roman Chicken Cacciatore Coley Cooks

WEBJan 21, 2020 · Bring the sauce up to a boil, then reduce the heat to keep it at a low simmer. Spoon some of the sauce over each chicken thigh, …

1. Heat olive oil in a large dutch oven or wide, heavy-bottomed pot or pan with high sides over medium-high heat.
2. Season chicken thighs all over with salt and pepper, then place 4 of them in the pan skin-side-down and cook until browned, about 5 minutes. Flip and cook until browned on the other side, about 5 minutes more, then transfer to a plate and repeat with the remaining chicken thighs.
3. Lower the heat, then add the anchovies to the pan and stir until they start to break down and dissolve in the fat. Add the garlic and rosemary and sauté for about a minute.
4. Deglaze the pan with vinegar, white wine and water, then nestle the chicken pieces back into the pan. Bring the sauce up to a boil, then reduce the heat to keep it at a low simmer. Spoon some of the sauce over each chicken thigh, then cover and cook for about 20 minutes, or until the chicken is fully cooked and tender.

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RomanStyle Chicken Cacciatore – Leite's Culinaria

WEBApr 19, 2024 · Heat the lard or oil in a large skillet or braising dish, then add the garlic and rosemary. Let cook until fragrant, then remove from the oil …

Rating: 4.8/5(5)
1. Season the chicken pieces generously all over with salt and pepper. Heat the pork fat or oil in the biggest lidded frying pan you have (or use 2 if you can’t fit all the chicken comfortably into 1 pan) and add the garlic and rosemary.
2. Fry for 2 to 3 minutes over a medium heat until you can smell the herbs strongly; this will flavor the oil. Remove the herbs from the pan before they have a chance to burn and set aside for later. Fry the chicken pieces on all sides for about 10 minutes, browning all over, until they are a rich golden color. Be patient and don’t turn them too often; let them brown on one side and then turn to the other.
3. Pour in the vinegar and wine and bring to the boil. Allow the liquid to reduce for a few minutes, then add the anchovies and the reserved herbs and stir them into the liquid. Put the lid on the pan and reduce the heat to a gentle simmer. Cook for 1 hour or until the meat falls easily from the bone. This will depend on your type of meat so allow enough time for it to get really soft. Check the pan every so often and add a little hot water if it looks dry. Adjust the seasoning as necessary and serve on soft polenta or with a side of simply blanched spinach.

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