Name: Roman Chicken Cacciatore
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 8 bone-in, skin-on chicken thighs (about 3 pounds); Salt and pepper, to taste; 6–8 oil-packed anchovies; 3 garlic cloves, smashed (remove before serving if preferred); 2 sprigs fresh rosemary (remove before serving if preferred); 2 tablespoons white wine vinegar; ½ cup dry white wine; ¼ cup water

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Roman Chicken Cacciatore is a rustic Italian dish that highlights simple ingredients and bold flavors. Bone-in chicken thighs are browned and simmered in a sauce of anchovies, garlic, rosemary, vinegar, and wine, creating a dish that’s both hearty and fragrant. Unlike other regional versions of cacciatore that include tomatoes and vegetables, this Roman-style recipe keeps things pared down and elegant, letting the flavors of the chicken and aromatics shine.

Why You’ll Love This Recipe

Rustic and authentic Roman preparation with minimal ingredients
Anchovies dissolve into the sauce, adding deep umami without a “fishy” taste
Slow simmer ensures tender, juicy chicken with crispy skin
Elegant enough for dinner parties yet simple enough for weeknights
Naturally low-carb and gluten-free

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
8 bone-in, skin-on chicken thighs (about 3 pounds)
salt and pepper, to taste
6–8 oil-packed anchovies
3 garlic cloves, smashed*
2 sprigs fresh rosemary*
2 tablespoons white wine vinegar
½ cup dry white wine
¼ cup water

*Remove before serving if preferred.

Directions

Heat olive oil in a large Dutch oven or wide, heavy-bottomed pan over medium-high heat.
Season chicken thighs with salt and pepper. Brown 4 thighs skin-side down for about 5 minutes, flip, and cook another 5 minutes. Transfer to a plate and repeat with remaining chicken.
Reduce heat, then add anchovies to the pan. Stir until they dissolve into the oil. Add garlic and rosemary, sauté 1 minute.
Deglaze pan with vinegar, wine, and water. Nestle chicken back into the pan, skin-side up.
Bring to a boil, then reduce to a gentle simmer. Spoon sauce over chicken. Cover and cook for 20 minutes, or until chicken is tender and fully cooked.
Remove lid and simmer uncovered for 10 minutes to reduce and thicken sauce.
Discard rosemary sprigs and garlic cloves if desired. Serve hot.

Servings and timing

Servings: 4 to 6
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

Add olives or capers for a briny kick.
Stir in a splash of chicken broth for extra sauce.
Use bone-in chicken drumsticks or a whole cut-up chicken instead of thighs.
Add sautéed mushrooms for an earthy touch.
Swap rosemary for fresh sage or thyme for a flavor variation.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze cooled chicken and sauce for up to 2 months. Thaw overnight before reheating.
Reheat gently on the stovetop over medium-low heat, adding a splash of water or wine if needed.

FAQs

What makes Roman chicken cacciatore different from other versions?

The Roman version is simple—anchovies, garlic, rosemary, vinegar, and wine—without the tomatoes and vegetables found in southern Italian versions.

Do anchovies make the dish taste fishy?

No, they dissolve completely and add a rich, savory depth without a strong fish flavor.

Can I use boneless chicken thighs?

Yes, but bone-in chicken adds more flavor and stays juicier.

What type of wine works best?

A dry white wine such as Pinot Grigio or Sauvignon Blanc works beautifully.

Can I substitute red wine?

Yes, red wine gives the dish a deeper, richer flavor, though it will be less traditional.

Is this dish gluten-free?

Yes, it contains no gluten ingredients.

Can I make this ahead of time?

Yes, it reheats well and tastes even better the next day as the flavors develop.

What side dishes pair well with Roman chicken cacciatore?

Polenta, roasted potatoes, crusty bread, or sautéed greens are excellent accompaniments.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C), and the meat should be tender.

Can I double this recipe for a crowd?

Yes, simply use a larger Dutch oven or cook in two pans.

Conclusion

Roman Chicken Cacciatore is a rustic yet elegant dish that captures the essence of traditional Roman cooking—simple, flavorful, and comforting. With tender chicken simmered in a savory anchovy and rosemary sauce, it’s a meal that’s easy to prepare but impressive enough for special occasions. Serve it with bread, polenta, or potatoes to soak up every drop of the delicious sauce.

Molly