roman style chicken cacciatore
Usually, chicken cacciatore is made with tomatoes, but not in this recipe. The Roman style is to stew the bird with rosemary, vinegar, garlic, white wine, and anchovies. Delicious, smooth-tasting sauce with the chicken.
prep time
10 Min
cook time
1 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 pieces chicken
- salt and pepper
- 3 tablespoons olive oil
- 6 cloves garlic, smashed
- 4 sprigs rosemary
- 1/2 cup white wine
- 1/4 cup white wine vinegar
- 1/2 cup chicken stock
- 6 anchovies
How To Make roman style chicken cacciatore
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Step 1Season the chicken with salt and pepper. Add the oil to a large pan. Add the chicken and don't crowd the pan.
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Step 2Brown the chicken and remove it to a plate.
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Step 3Add the rosemary and garlic and cook for about 2 minutes. Add the white wine and let most of it evaporate.
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Step 4Add the chicken back to the pan and add the vinegar and chicken stock.
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Step 5Bring to a boil. Reduce the heat and add the anchovies.
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Step 6Cover and simmer about 30 minutes until the chicken is cooked through. If it gets too dry, add more chicken stock.
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Step 7Remove the rosemary before you serve. Serve with the sauce drizzled over the chicken. This is great over cheesy polenta.
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