One-Pot Chicken Cacciatore With Potatoes
Ingredients
Serves 4
8 (approx 1kg) bone-in, skin-on chicken thighs (approx 1kg)
Kosher salt
3 tablespoons olive oil
500g waxy potatoes, such as Yukon Gold or fingerling
1 tablespoon rosemary leaves (from 1 large sprig)
4 anchovy fillets
2 garlic cloves
2 tablespoons drained capers
1/2 glass dry white wine
3 tablespoons white wine vinegar or red wine vinegar, plus more to taste
2 tablespoons chopped parsley
Method
Heat oven to 200cC425F degrees. Pat chicken thoroughly dry with paper towels and sprinkle all sides with two generous pinches of salt
Coat a large jeavy-based high-sided pan or skillet with 1 tablespoon oil.
Add the chicken pieces, skin side down, in a single layer in the cold pan and place over medium heat. Cook, undisturbed, until the skin is browned and releases easily from the pan, about 15 minutes.
While the chicken cooks, cut potatoes into 1-inch-thick chunks and place in a large bowl. Chop the rosemary and anchovy, smash and peel the garlic, then add to the bowl. Add the capers, 2 tablespoons oil and generous pinch of salt; stir well.
Turn the chicken over and drain the fat.
Add the potato mixture to the skillet, sitting the chicken pieces skin side up on top and pour over the wine. Put the skillet to the oven and roast, uncovered for around 25m, until the chicken is cooked and the potatoes are tender.
Chop the parsley
Put the pan back onto the hob, putting the chickon to one side.
Add the vinegar and 2 tablespoons water to the pan and continue to cook the potatoes on a medium heat, to reduce the cooking juices for about 5m, stirring occasionally until you have a thick glossy sauce. If the sauce gets too thick add water a spoonful at a time while stirring.
Return the chicken to the pan, scatter the parsley over and serve.
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