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Pieces of browned chicken topped with garlic and rosemary leaves on a white oval platter.
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4.72 / 7 votes

Roman-Style Chicken Cacciatore

You know chicken cacciatore--chicken made with vegetables, herbs, and tons of tomatoes--right? In Rome, however, "alla cacciatora" implies meat stewed with rosemary, vinegar, and anchovies, with not one tomato in sight. Instead, the bird is simmered with garlic, rosemary, white wine, and anchovies.
Prep Time25 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 30 minutes
Course: Mains
Cuisine: Italian
Servings: 6 servings
Calories: 236

Ingredients

  • 2 1/2 pounds chicken, or guinea hen, cut into 8 pieces
  • Salt and freshly ground black pepper
  • 3 tablespoons lard, or extra-virgin olive oil
  • 2 garlic cloves, unpeeled and lightly crushed
  • Two (6-inch) sprigs rosemary
  • ¼ cup white wine vinegar
  • ¼ cup white wine
  • 4 canned anchovy fillets, (if salted rinse well, if in oil don’t rinse)
US - Metric

Instructions

  • Season the chicken pieces generously all over with salt and pepper.
  • Heat the lard or oil in the biggest lidded skillet you have (or use 2 if you can’t fit all the chicken comfortably into 1 pan) and add the garlic and rosemary.
    Three garlic cloves and four rosemary sprigs in a skillet on a hot plate.
  • 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 burn and set aside for later.
  • Fry the chicken pieces on all sides until they're a rich golden brown, about 10 minutes.

    ☞ TESTER TIP: Be patient and don’t turn them too often; let them brown on one side and then turn to the other.

    Pieces of chicken being browned in a skillet on a hot plate.
  • Pour in the vinegar and wine and bring to a boil. Allow the liquid to reduce for a minute or two.
    Pieces of chicken being browned in a skillet and a person adding some liquid to the skillet.
  • Stir the anchovies and the reserved herbs into the liquid.
    Pieces of browned chicken in a skillet with garlic and rosemary.
  • Cover 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 marvelously 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 sautéed greens.
    Pieces of browned chicken topped with garlic and rosemary leaves on a white oval platter.

Notes

  1. Don't crowd the chicken--Use a skillet, Dutch oven, or braiser big enough to hold the chicken pieces comfortably. When frying the chicken, don't crowd the pan and work in batches, if necessary.
  2. Dietary--This recipe is suitable for gluten-free and dairy-free diets.

Nutrition

Serving: 1portion | Calories: 236kcal | Carbohydrates: 1g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 157mg | Fiber: 0.02g | Sugar: 0.2g