Roman chicken cacciatore

Updated at: Wed, 11 Sep 2024 10:27:53 GMT

Step 1

Get a large pan that will allow enough space for chicken thighs. Set stove on medium heat and cover the bottom of the pan in olive oil.

Step 2

Squash the garlic cloves with the side of a knife. Once the pan is hot add a rosemary stick and 4 cloves of the garlic. When the olive oil has got the flavours of the garlic and rosemary, remove the rosemary.

Step 3

Add the chicken to the pan (skin side down to begin with) and 4 sprigs of rosemary. Brown chicken for about 6 mins - turn the thighs as it browns/gets slightly crispy.

Step 4

Once the chicken has browned, get your white wine and fill the pan until 3/4 of the chicken is covered. Add 4 tablespoons of white wine vinegar and a few more sprigs of rosemary. Lower the heat to simmer. Let the chicken cook until the sauce has reduced by half.

Step 5

Once the sauce has reduced take out the remaining sauce, add some more olive oil to the pan and let the chicken cook and continue to brown and crisp.

Step 6

In a pestle mortar, add a dash of wine, white wine vinegar, 1-2 cloves of garlic and a tbs of chopped rosemary and grind together until it’s a paste. Add to the remaining sauce removed before.

Step 7

Once the chicken is browned/crispy add the sauce back to the pan and cook for 10 mins to reduce and finish cooking the chicken.

Step 8

Serve and enjoy! (Accompanied well with piselli con pancetta and roast potatoes)

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