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Roman-Style Chicken Cacciatore

You know chicken cacciatore--chicken made with vegetables, herbs, and tons of tomatoes--right? In Rome, however, "alla cacciatora" implies meat stewed with rosemary, vinegar, and anchovies, with not one tomato in sight. Instead, the bird is simmered with garlic, rosemary, white wine, and anchovies.

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 236 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 1/2 pounds chicken or guinea hen, cut into 8 pieces
  • Salt and freshly ground black pepper
  • 3 tablespoons lard or extra-virgin olive oil
  • 2 garlic cloves unpeeled and lightly crushed
  • Two (6-inch) sprigs rosemary
  • ¼ cup white wine vinegar
  • ¼ cup white wine
  • 4 canned anchovy fillets (if salted rinse well, if in oil don’t rinse)

Instructions

    Cup of Yum
  1. Season the chicken pieces generously all over with salt and pepper.
  2. Heat the lard or oil in the biggest lidded skillet you have (or use 2 if you can’t fit all the chicken comfortably into 1 pan) and add the garlic and rosemary.
  3. Fry for 2 to 3 minutes over a medium heat until you can smell the herbs strongly; this will flavor the oil. Remove the herbs from the pan before they burn and set aside for later.
  4. Fry the chicken pieces on all sides until they're a rich golden brown, about 10 minutes. ☞ TESTER TIP: Be patient and don’t turn them too often; let them brown on one side and then turn to the other.
  5. Pour in the vinegar and wine and bring to a boil. Allow the liquid to reduce for a minute or two.
  6. Stir the anchovies and the reserved herbs into the liquid.
  7. Cover the pan and reduce the heat to a gentle simmer. Cook for 1 hour or until the meat falls easily from the bone. This will depend on your type of meat, so allow enough time for it to get marvelously soft. Check the pan every so often and add a little hot water if it looks dry.
  8. Adjust the seasoning as necessary and serve on soft polenta or with a side of simply sautéed greens.

Notes

  • Don't crowd the chicken--Use a skillet, Dutch oven, or braiser big enough to hold the chicken pieces comfortably. When frying the chicken, don't crowd the pan and work in batches, if necessary.
  • Dietary--This recipe is suitable for gluten-free and dairy-free diets.

Nutrition Information

Serving 1portion Calories 236kcal (12%) Carbohydrates 1g (0%) Protein 14g (28%) Fat 18g (28%) Saturated Fat 6g (30%) Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 63mg (21%) Sodium 157mg (7%) Fiber 0.02g (0%) Sugar 0.2g (0%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 236

% Daily Value*

Serving 1portion
Calories 236kcal 12%
Carbohydrates 1g 0%
Protein 14g 28%
Fat 18g 28%
Saturated Fat 6g 30%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Cholesterol 63mg 21%
Sodium 157mg 7%
Fiber 0.02g 0%
Sugar 0.2g 0%

* Percent Daily Values are based on a 2,000 calorie diet.