![]() Three Years Ago: Farinata – Savory Italian Chick Pea Flatbreads | Cinnamon Raisin Walnut No-Knead Bread | Chicken Tortilla Soupįour Years Ago: Crispy Roasted Brussels Sprouts with Pecorino + Herbs | Passionfruit Pop Tartsįive Years Ago: Maple Berry Breakfast Clafoutis | Fennel Orange Salad with Toasted Pistachios Print Two Years Ago: Thai Green Curry Paste Tutorial | Garlic Honey One Year Ago: Paleo Pecan Streusel Banana Bread | Escarole with Olives and Capers | Red Wine Braised Short Ribs with Parsnip Celery Root Puree Serve with roasted potatoes, mashed potatoes, polenta, pasta and/or crusty bread - you'll want to soak up every last drop of that sauce. The ingredients are inexpensive and it takes less than 40 minutes from start to finish. This is such a forgiving recipe, I've made it so many different ways and it always turns out delicious. The chicken comes back into the party and everything simmers together for a little bit to get happy. Then the pan gets deglazed with dry white wine, white wine vinegar and a bit of water for balance, along with a few sprigs of rosemary for their earthy, herby flavor. The chicken gets seared in hot oil to brown and build up lots of flavor, then in go the anchovies to sizzle and melt into the oil, along with some garlic cloves to brown. In the photos you'll notice there is lots of chopped up garlic and rosemary, but after testing and retesting the recipe, I found I like it better with whole, smashed garlic cloves and whole sprigs of rosemary instead, as they add a subtler flavor. I like to use bone-in skin-on chicken thighs in order to achieve maximum flavor, but it can be done with boneless skinless too. If you've been anti-anchovy all your life, let this be the recipe that helps you face your fear. ![]() I promise, you would not even know they're in there if I didn't tell you. TRUST! They're an essential part of the recipe and it just doesn't taste quite right without them. When cooked down in this sauce, anchovies add an incredible amount of umami and richness without tasting fishy or funky at all. Don't give me that look! I know you love a caesar salad. There's also another ingredient: anchovies. The vinegar, however, is what gives it that tangy, bold taste, while also helping to break down and tenderize the chicken. Also white wine, garlic and rosemary - all simple ingredients that really pack a punch. This recipe is incredibly simple, has a short ingredient list and yet still manages to produce SO. While other parts of Italy may use tomatoes and other vegetables, when in Rome, cacciatore refers to meat braised in vinegar. Like all regional Italian recipes, each version is going to be a little bit different. Modern day cooks, especially in America, typically use chicken since that's what's available. It was homey peasant food, yet so much more than the sum of its parts.Ĭacciatora translates to "hunter's wife" in Italian, and was originally created to use up whatever meat brought home that day, oftentimes rabbit and wild game. Fall-off-the-bone tender and flavored gently, but profoundly, with vinegar and rosemary. It was so simple, so delicate and so perfect. The rabbit cacciatore we had that day, however, couldn't have been more different. What makes Roman Chicken Cacciatore different?īefore my trip to Rome, I'd only known cacciatore as the busy, Americanized dish made with tomatoes, olives, green peppers, mushrooms, etc. ![]() We had no idea what to expect, but were blown away by the humble, yet incredibly flavorful meal, of which the rabbit was a clear standout. We ordered braised beef rolls, spaghetti Amatricina, rabbit cacciatore and a side of greens. It was Sunday lunch at a tiny spot called Trattoria Da Augusto. Last year during a trip to Italy we ate one of the best, most memorable meals in the Trastavere neighborhood of Rome. This is nothing like the American-style, tomato-based chicken cacciatore you're probably familiar with. Bone-in chicken thighs slowly braised in a flavorful sauce made from white wine, vinegar, garlic and rosemary. Roman Chicken Cacciatore is an easy, inexpensive and incredibly delicious weeknight dinner.
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