For this briny version of chicken cacciatore, chicken is simmered in vinegar and white wine along with anchovies, green olives and capers which makes for a umami-packed meal.
- About 2 ½ pounds bone-in, skin-on chicken thighs (or whole chicken cut into pieces)
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 4 oil-packed anchovy fillets
- 1 medium onion, diced
- 4 cloves garlic, diced
- A pinch red pepper flakes
- ¼ cup white wine vinegar
- ½ cup dry white wine
- 1 sprig fresh rosemary
- 1 cup green olives, such as Castelvetrano, pitted and smashed
- About 2 tablespoons capers in brine, drained
- 1 cup low-sodium chicken stock
- Pat chicken dry. Season generously with salt and pepper. In a large deep skillet with a lid or Dutch oven, heat the olive oil over medium heat. Add the chicken and brown well on all sides, about 10 minutes. You may need to do this in batches. Remove the chicken to a platter. Drain all but 2 tablespoons of oil from pan.
- Reduce the heat to medium low and add in the anchovies and stir until the anchovies dissolve. Add in the onion and cook until soft and translucent, about 5 minutes. Add the garlic and red pepper flakes to the pan and cook until the garlic is fragrant, about 30 seconds.
- Pour in the vinegar and wine and bring to a boil. Allow the liquid to cook until reduced about half. Add in the rosemary sprig, olives, capers and allow to cook for about a minute. Pour in the stock. Bring to a boil. Add the chicken and any juices back into the pan. Cover and reduce the heat to low. Gently simmer until the chicken is cooked through. Check the pan occasionally and add a little water if the pan is looking dry. Cooking time will depend on the type of chicken pieces used, about 20 minutes if using chicken thighs.
- Uncover and remove the chicken to a serving platter. Raise the heat to medium and cook until the sauce is slightly reduced, about 5 minutes. Taste and add salt and pepper if needed. Spoon sauce over the chicken and serve!