One-Pot Roman Chicken Cacciatore With Potatoes

 

Here’s a One-Pot Roman Chicken Cacciatore with Potatoes—rustic, comforting, and full of Mediterranean taste, all cooked in a single pot 🍅🫒

One-Pot Roman Chicken Cacciatore With Potatoes

Ingredients (serves three–4)

1 kg hen pieces (bone-in thighs/drumsticks work best)

500 g potatoes, peeled and reduce into large chunks

2 tbsp olive oil

1 onion, thinly sliced

3 cloves garlic, minced

1 pink bell pepper, sliced (non-obligatory however classic)

1 tsp dried oregano

1 tsp dried rosemary (or a sprig clean)

½ tsp chili flakes (optionally available)

2 tbsp tomato paste

1 can (four hundred g) chopped tomatoes

½ cup chicken inventory or water

¼ cup black or green olives, pitted

Salt and freshly ground black pepper

Fresh parsley, chopped (to finish)

Instructions

1. Brown the hen

Heat olive oil in a big heavy pot or Dutch oven. Season chicken with salt and pepper and brown nicely on all facets. Remove and set apart.

2. Build the bottom

In the identical pot, sauté onion till gentle. Add garlic, oregano, rosemary, and chili flakes; cook dinner for 30 seconds until fragrant.

3. Tomato richness

Stir in tomato paste and cook dinner for 1 minute. Add chopped tomatoes and stock, scraping up any browned bits.

 4. Add potatoes & fowl

Nestle potatoes into the sauce, then go back chook to the pot. Add olives.

5. Simmer

Cover and simmer gently for forty–45 minutes, turning fowl once, till potatoes are tender and chook is cooked thru.

6. Finish & serve

Taste and alter seasoning. Sprinkle with sparkling parsley and serve hot.

Serving thoughts

Crusty bread or focaccia to take in the sauce

Simple inexperienced salad with lemon dressing

Polenta for a more traditional Roman touch

If you’d like, I also can share:

a lighter, veggie-heavier version,

an oven-baked one-pan technique, or

a vegetarian cacciatore-fashion stew.