Roman-Style Chicken Cacciatore

Name: Roman-Style Chicken Cacciatore
Cook time: 50 min
Total time: 50 min
Ingredients: 2½ - 3 pounds bone-in, skin-on chicken thighs or breasts, trimmed and patted dry; Kosher salt and ground black pepper; 2 tablespoons extra-virgin olive oil; 6 - 8 oil-packed anchovy fillets, patted dry; 6 medium garlic cloves, minced; 3 5-inch rosemary sprigs, plus 1 teaspoon minced fresh rosemary, reserved separately; 1/4 teaspoon red pepper flakes; 750 mL bottle dry white wine, such as pinot grigio or frascati; 1/4 cup white wine vinegar

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Cook Time: 50 minutes

Total: 50 minutes

Servings: 5

Ingredients

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2½ - 3 pounds bone-in, skin-on chicken thighs or breasts, trimmed and patted dryKosher salt and ground black pepper2 tablespoons extra-virgin olive oil6 - 8 oil-packed anchovy fillets, patted dry6 medium garlic cloves, minced3 5-inch rosemary sprigs, plus 1 teaspoon minced fresh rosemary, reserved separately1/4 teaspoon red pepper flakes750 mL bottle dry white wine, such as pinot grigio or frascati1/4 cup white wine vinegar

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Instructions

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Step 1

Heat the oven to 450°F with a rack in the middle position. If the chicken breasts are larger than about 12 ounces each, cut them in half crosswise. Season the chicken all over with salt and pepper.

Step 2

In a 12-inch oven-safe skillet over medium-high, heat the oil until shimmering. Add the chicken skin-side down and cook until golden brown on both sides, 8 to 10 minutes, flipping the pieces halfway through. Transfer to a large plate; set aside.

Step 3

To the skillet over medium, add the anchovies, garlic, rosemary sprigs and pepper flakes. Cook, stirring, until the anchovies have broken down and the mixture is fragrant, about 1 minute. Reduce to low, then slowly add the wine. Bring to a simmer over medium-high and cook, scraping up the browned bits, until the wine has reduced by about half, 8 to 10 minutes.

Step 4

Return the chicken skin-side up to the pan and add the accumulated juices. Transfer to the oven and cook until a skewer inserted into the thickest part of the chicken meets no resistance, 12 to 15 minutes.

Step 5

Remove the skillet from the oven (the handle will be hot) and set it on the stovetop. Transfer the chicken, skin side up, to a deep platter. Remove and discard the rosemary sprigs from the skillet. Add the minced rosemary and vinegar to the liquid in the skillet; bring to a simmer over medium-high. Cook, stirring, until reduced by about half, about 5 minutes. Remove from the heat, then taste and season with salt and black pepper. Spoon the sauce over and around the chicken.