Introduction
If you’re looking for a hearty and comforting meal, this one-pot Roman chicken cacciatore with potatoes is the perfect solution. Inspired by traditional Roman flavors, this rustic dish brings together tender chicken thighs simmered in a burst of tomato and herb goodness. It’s an easy-to-follow recipe that promises depth of flavor with minimal cleanup, making it a great choice for busy weeknights.
Cook Time and Ingredients
Total Cook Time: 1 hour
Prep Time: 15 minutes
Ingredients:
- 4 bone-in chicken thighs (or 6-8 drumsticks)
- 2 cups baby potatoes, halved
- 1 can (14 oz) chopped tomatoes
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- Salt and pepper, to taste
- Fresh basil for garnish (optional)
Cooking Instructions
1. In a large pot, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then brown them in the pot for about 5 minutes on each side. This step builds essential depth of flavor.
2. Remove the chicken and set aside. In the same pot, add onions and cook until softened, about 3 minutes. Stir in garlic and oregano, cooking for another minute until fragrant.
3. Pour in the white wine, scraping up any browned bits, then add the chopped tomatoes and potatoes. Return the chicken to the pot, nestling it among the ingredients.
4. Cover the pot and let everything simmer on low heat for about 30-35 minutes until the chicken is fully cooked and tender, and the potatoes are soft. Adjust seasoning if necessary.
Tips: For a thicker sauce, uncover the pot during the last 10 minutes of cooking. Optional variations include adding bell peppers or olives for additional flavor. Serve with crusty bread and sprinkle fresh basil on top.
Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to prevent drying out.