How to Make Roman Chicken – Chicken Cacciatore With No Tomatoes

My Roman Chicken uses bone-in chicken thighs slowly braised in a flavorful sauce made from white wine, peppers, garlic and herbs. This is nothing like the tomato-based chicken cacciatore you’re probably familiar with. It’s so much better!

=== 🍽🍸🥩 RECIPE ===
4 bone in chicken thighs, skin taken off, and trimmed of excess fat
1 tablespoon, plus 1 teaspoon olive oil
4 anchovies filets
1 large onion, sliced
2 bell peppers (any color) sliced
3-4 garlic cloves, minced
1 tablespoon capers
1/2 cup (100 g) olives (like Kalamata)
2 sprigs rosemary
5-6 sage leaves, chopped
4 ounces (120 ml) dry white wine
4 ounces (120 ml) low sodium chicken stock
1/2 of a Lemon
Salt & Pepper

Heat 1 tablespoon of olive oil in a large pan. Season the chicken with salt and pepper and sear over medium heat until golden browned on both sides. Remove to a plate and set aside.

Reduce heat to low, and add the remaining teaspoon of olive oil if needed. Add the anchovies, onions and peppers and allow to cook for 2-3 minutes. Then add the garlic, rosemary, sage, capers and olives. Continue to cook, stirring frequently until the vegetables are softened and slightly caramelized.

Add the wine to the pan and deglaze, scraping up any browned bits from the bottom of the pan. Add the chicken stock, and stir to combine. Add the chicken back to the pan and bring to a boil. Cover, reduce heat to low, and simmer for 25 minutes, or until the chicken reaches an internal temperature 165°F (74°C). Uncover and simmer for 10 more minutes to allow the sauce to thicken. Serve over rice, pasta or potatoes. Finish with parsley and a squeeze of lemon

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