White Chicken Cacciatore
White chicken cacciatore is a chicken stew made from whole chicken pieces that are browned and slowly braised in a tangy sauce of anchovies, white wine and vinegar.
Ingredients
- 2 Tbsp olive oil
- 1 large chicken cut into pieces with the skin on
- 4-5 oil-packed anchovies
- 3 cloves garlic smashed
- 2 sprigs fresh rosemary
- ½ cup white wine vinegar
- ½ cup dry white wine
- salt
- pepper
Instructions
- Heat the olive oil in a large, preferably heavy-bottomed pot over medium-high heat.
- Season the chicken pieces well with salt and pepper and then place them skin side down into the hot oil. Brown for about 3 or 4 minutes until the skin is crisp and then flip and repeat. Repeat in batches until all the chicken is browned, being careful not to overcrowd the pan. Set aside in a shallow dish.
- Lower the heat to medium-low and add the anchovies. Stir with a wooden spoon until they start to break down and dissolve, about 2 minutes. Add the garlic and rosemary and sauté for about a minute.
- Deglaze the pan with vinegar and white wine. Return the chicken pieces and it’s juices to the pan and bring the sauce back up to a simmer. Reduce the heat to low, cover and let simmer for about 20-30 minutes until cooked through. Spoon the sauce over the chicken from time to time and adjust the position of the chicken pieces to ensure even cooking. Taste for salt and pepper and adjust, if necessary.
- Remove the lid and remove the chicken once more. Simmer the sauce for an additional 10 minutes without the lid until thickened. Add the chicken back in and dinner is served.
Notes
- Keep an eye on the garlic when you add it, it can burn easily.
- Use an oven-proof pan and braise the chicken in the oven at 250° F (120° C) until tender.
- When browning the chicken, be careful not to overcrowd the pan. If you add too much meat, the pieces won’t develop a nice, crispy crust.
- Periodically spoon the sauce over the chicken, as if you are basting a bird, helping to keep the chicken moist and flavorful.
- Rearrange and turn the chicken pieces within the sauce while braising to ensure even cooking.
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