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Chicken Cacciatore 3

Roman-Style Chicken or Guinea Fowl Cacciatore

Chicken or Guinea Fowl Cacciatore with white wine and anchovies and no tomatoes

Course Main Course
Cuisine Italian
Keyword anchovy, chicken, garlic, rosemary, white wine
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 2
Calories 470 kcal
Author Fiona Maclean


  • 6 pieces chicken if you are using chicken breast, cut into two portions
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 tbsp white wine vinegar
  • 100 ml dry white wine
  • 2-3 preserved anchovies
  • 15-20 black olives optional
  • 2 sprigs fresh rosemary
  • salt and freshly ground black pepper


  1. Season the chicken portions with salt and pepper

  2. Heat the olive oil in a large frying pan

  3. Add the rosemary and garlic and fry over a medium heat for a few minutes till the garlic starts to soften and the aromatics from the rosemary are released.

  4. Remove them from the pan

  5. Put each of the chicken pieces in the pan and cook on each side for a few minutes till the skin is golden brown and the meat is sealed

  6. Pour in the vinegar and wine and bring to the boil. Allow the liquid to reduce for a few minutes

  7. Add the anchovies to the pan along with the garlic and rosemary

  8. Put the lid on the pan and reduce the heat. Cook for between 30 minutes and an hour, depending on the cuts of chicken used. If you have chicken breast pieces off the bone then a maximum of 45 minutes or the chicken will be over dry.

  9. Adjust the seasoning and serve

Recipe Notes

A mixture of chicken breast off the bone and wings will work well or alternatively any chicken portions on the bone.