RomanItalian
Chicken Cacciatore
by Cucina con Ruben · 548K subscribers on YouTube
A classic Roman white version of chicken cacciatore, slow-cooked with garlic, potatoes, aromatic herbs, wine, vinegar, and olives. The chicken becomes tender and the sauce is rich and creamy, perfect for soaking up with bread.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- medium
Ingredients
18 items- 1 pcsFree-Range ChickenHalf a free-range chicken, cut into pieces
- 3 pcsGarlicCloves, roughly chopped
- 2 pcsPotatoesMedium, sliced with skin
- White WineGenerous amount for deglazing
- Chili Peppers(optional) — To taste
- SaltTo taste
- PepperTo taste, generous amount
- Gaeta OlivesA handful
- 1 tbspFlourMixed with water to thicken
- VinegarSplash to finish
- RosemaryFresh sprigs, chopped
- SageFresh leaves, chopped
- ThymeFresh sprigs, leaves stripped
- MarjoramFresh leaves, chopped
- MentucciaFresh leaves, chopped (pennyroyal mint)
- Parsley(optional) — Optional, chopped
- Bread(optional) — For serving (scarpetta)
- Olive OilFor cooking
Method
- Heat a large pan with oil over medium-high heat. Add the chicken pieces skin-side down and cook until golden and crispy, about 2-3 minutes. Do not move them too soon.
- Turn the chicken pieces and cook on the other side briefly.
- Add the garlic cloves (roughly chopped) and the sliced potatoes (with skin) to the pan. Stir gently.
- Deglaze with a generous amount of white wine, scraping up any browned bits from the bottom.
- Add a few chili peppers (peperoncini) to taste.
- Season with salt and pepper. Cover, reduce heat to low, and cook for 20-25 minutes.
- While the chicken cooks, prepare the herbs: rosemary, sage, thyme, marjoram, and mint (mentuccia). Chop them finely with a little salt to help release flavors.
- After 20-25 minutes, check the chicken. If the pan is dry, add a splash of hot water and scrape the bottom to incorporate any fond.
- Add the olives (Gaeta style) and the chopped herbs. Stir well.
- Add a splash of vinegar (aceto) to finish, giving the dish its characteristic tang.
- Mix a tablespoon of flour with a little cold water to make a slurry, then stir into the pan. Simmer for 2 minutes until the sauce thickens and becomes creamy.
- Serve hot with crusty bread for scarpetta (sopping up the sauce).
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
