Roman Chicken Cacciatore
As an alternative to cutting up a whole chicken, chicken parts can be used. Thighs work particularly well for the long, slow cooking technique. If using chicken parts, use about 3 pounds. This chicken goes well with polenta. I suggest using yellow cornmeal for a color contrast with the dark sauce. A link to my polenta recipe can be found in the Notes section following the recipe.
Servings Prep Time
4people 15minutes
Cook Time
2hours
Servings Prep Time
4people 15minutes
Cook Time
2hours
Ingredients
Instructions
  1. Cut the chicken into pieces, legs, thighs, and breasts. You can cut the breasts in half crosswise if you like. Reserve the back and wings for another use.
  2. Remove the skin from the chicken.
  3. Bruise the garlic with the side of a chef’s knife.
  7. In a skillet large enough to comfortably hold the chicken, and that has a lid, heat the olive oil until it is almost smoking.
  8. Add the chicken. Do not disturb the chicken until it is crusted and releases easily from the pan, 4-5 minutes.
  9. Turn the chicken over. Add the bruised garlic to the pan. Brown the other side of the chicken, adjusting the heat as necessary to prevent the olive oil from smoking.
  10. If the garlic starts getting dark brown, remove it before it burns. Reserve the browned garlic, however.
  11. When the chicken is well browned on all sides (legs don’t really have “sides” so you will need to turn them around a bit), add the anchovies and their oil. They will splatter a bit.
  13. Work the anchovies with a spoon so they start to disintegrate.
  14. Have the cover ready. Turn the heat to low. Add the water and quickly cover the pan to reduce splattering. Wait 2-3 minutes until the rapid sizzling has slowed down.
  15. Turn the chicken. Add the vinegar and return the browned garlic to the pan if you removed it earlier. If the water has evaporated when you remove the lid to add the vinegar, add another two tablespoons of water along with the vinegar and garlic. Add oregano and season with salt and pepper, to taste.
  16. Braise covered for 1 ½ to 2 hours on gentle heat, turning every 20-30 minutes. Add water, two tablespoons at a time, whenever the liquid in the pan has evaporated.
  17. Add an extra grinding of pepper before removing the chicken from the heat. Adjust salt if necessary.
Recipe Notes

Here is my recipe for Polenta.

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