MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One-Pot Roman Chicken Cacciatore w/Potatoes
Categories: Poultry, Potatoes, Herbs, Seafood, Wine
Yield: 4 servings

2 lb Bone-in, skin-on chicken
- thighs
Salt
3 tb Olive oil
1 lb Waxy potatoes
1 tb Rosemary leaves (from 1
- large sprig)
4 Anchovy fillets
2 Garlic cloves
2 tb Drained capers
3/4 c Dry white wine
3 tb Wine vinegar; more to taste
2 tb Chopped parsley

Set oven @ 425oF/218oC.

Pat chicken thoroughly dry with paper towels and
sprinkle all sides with 2 teaspoons salt.

Coat a large, high-sided skillet or Dutch oven with 1
tablespoon oil. Arrange chicken, skin side down, in a
single layer in the cold skillet 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" 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 2 teaspoon
salt; toss to combine.

Flip the chicken, then add the potato mixture to the
skillet, tucking the pieces around and under the
chicken. Pour the wine over the potatoes. Transfer the
skillet to the oven and roast, uncovered, until the
chicken is cooked through and the potatoes are tender,
about 25 minutes.

Return the skillet to the stove. Transfer the chicken to
a plate to rest. Add the vinegar and 2 tablespoons water
to the skillet and continue to cook the potatoes over
medium heat, stirring occasionally, until coated with a
thickened, glossy sauce, about 5 minutes. If the sauce
seems too thick or oily, stir in water 1 tablespoon at a
time to help emulsify the sauce and achieve desired
consistency. Taste and add salt and more vinegar, as
needed.

Return the chicken to the skillet and sprinkle parsley
over everything to serve.

By: Cybelle Tondu

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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