One-Pot Roman Chicken Cacciatore With Potatoes

By Cybelle Tondu

Published April 23, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
1 hour
Prep Time
5 minutes
Cook Time
55 minutes
Rating
5(4,341)
Comments
Read comments

In this all-in-one dinner, hard-working potatoes and chicken thighs bathe in a tangy and savory rosemary-perfumed sauce. In place of the tomatoes commonly found in cacciatore dishes, the acidity in this Roman-inspired version comes from white wine and vinegar, along with punchy capers. Starting the chicken in a cold pan helps to crisp the skin and render the fat, which then lends its flavor to the creamy, saucy potatoes beneath.

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Ingredients

Yield:4 servings

  • 2 pounds bone-in, skin-on chicken thighs

  • Kosher salt

  • 3 tablespoons olive oil

  • 1 pound waxy potatoes, such as Yukon Gold or fingerling

  • 1 tablespoon rosemary leaves (from 1 large sprig)

  • 4 anchovy fillets

  • 2 garlic cloves

  • 2 tablespoons drained capers

  • ¾ cup dry white wine

  • 3 tablespoons white wine vinegar or red wine vinegar, plus more to taste

  • 2 tablespoons chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 226 milligrams cholesterol; 683 calories; 23 grams monosaturated fat; 9 grams polyunsaturated fat; 12 grams saturated fat; 48 grams fat; 1 gram fiber; 832 milligrams sodium; 40 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Pat chicken thoroughly dry with paper towels and sprinkle all sides with 2 teaspoons salt.

  2. Step 2

    Coat a large, high-sided skillet or Dutch oven with 1 tablespoon oil. Arrange chicken, skin side down, in a single layer in the cold skillet and place over medium heat. Cook, undisturbed, until the skin is browned and releases easily from the pan, about 15 minutes.

  3. Step 3

    While the chicken cooks, cut potatoes into 1-inch-thick chunks and place in a large bowl. Chop the rosemary and anchovy, smash and peel the garlic, then add to the bowl. Add the capers, 2 tablespoons oil and ½ teaspoon salt; toss to combine.

  4. Step 4

    Flip the chicken, then add the potato mixture to the skillet, tucking the pieces around and under 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.

  5. Step 5

    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.

  6. Step 6

    Return the chicken to the skillet and sprinkle parsley over everything to serve.

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Ratings

5 out of 5
4,341 user ratings
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Comments

R. Ellis

Almost 50 years ago, a first generation Italian family in Brooklyn introduced me to their somewhat simpler version of this dish. No anchovies or capers — sliced onions, and frozen peas added near the end. An economy I think for a large family, but nonetheless delicious. Still in my repertoire.

Matt C.

Made this tonight and it was a big hit with the family. My kids scarfed theirs down and begged for seconds. Lots of flavor with just a few ingredients, minimal prep, and minimal cleanup. Couldn’t ask for much more on a weeknight! I followed one commenter’s recommendation and tossed in some slices of red onion (coated in a little olive oil) with about ten minutes left in the oven. Then I tossed in some frozen peas in the final stovetop step. Felt like these additions a made it more of a complete meal.

Penny Dodd

The Romans used an anchovy rich sauce called garum in many of their dishes. One chicken recipe similar to this, called Parthian Chicken, was recorded by the writer Apicius. The chicken is cooked in a sauce composed of white wine, garum, celery seed and caraway seed, and asafoetida. For details see the blog Tasting History by Max Miller. The addition of capers is a good idea.

Janet

Wonderful, flavorful recipe. With all the prep, takes more time than suggested, but it’s worth it. We prefer boneless, skinless chicken thighs but I was able to adjust the timing easily. I browned the thighs and the removed them from the pan. Preceded to cook the potatoes as directed. After the potatoes were somewhat pliant I combined everything in a skillet and baked at 425. Really great!

IainD

Great recipe! BTW, it helps the chicken thighs to cook more evenly if you first place them skin side down prior to cooking and use a sharp knife to cut two slits, one on each side of (and parallel to) the bone. Be sure not to cut so deeply that you pierce the skin. This tip comes from Jacques Pepin, which is equivalent to saying it came down from Mount Sinai inscribed on a tablet of stone.

Smc0047

This is the most delicious chicken recipe EVER. I’ve made it twice in two weeks.

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