RomanItalian
Chicken Cacciatora
by Fabrizio Sepe · 119K subscribers on YouTube
A classic Roman hunter-style chicken cooked in white, with a light sauce thickened by flour and flavored with garlic, rosemary, sage, and anchovies.
- Cook
- 40 min
- Difficulty
- easy
Ingredients
12 items- Chicken Thighschicken thighs, or whole chicken cut into pieces
- Black Pepperto taste
- Saltto taste
- Floura light dusting to help thicken the sauce
- Extra Virgin Olive Oila drizzle
- 2 pcsGarlicwhole cloves
- Rosemarya sprig or two
- Sagea few leaves
- White Wine Vinegara splash, for deglazing
- Dry White Winea splash, for deglazing
- Anchoviesanchovy fillets, finely chopped
- Water(optional) — added as needed to maintain moisture
Method
- Season the chicken thighs with salt, pepper, and a light dusting of flour.
- Heat a drizzle of extra virgin olive oil in a pan over medium heat. Place the chicken skin-side down and brown until golden, then flip.
- Add two whole garlic cloves, rosemary, and sage.
- Deglaze with white wine vinegar and dry white wine.
- Reduce the heat, cover the pan to create a steam chamber, and cook on low for at least 30–40 minutes.
- Meanwhile, chop the anchovies finely. Heat a little oil in a small pan and melt the anchovies.
- Add a spoonful of the chicken cooking liquid to the anchovy mixture, stir well, then pour it over the chicken as it finishes cooking.
- Remove the garlic and herb sprigs. Let the sauce reduce until it thickens and emulsifies.
- Serve the chicken hot, traditionally eaten with the hands.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
