One-Pot Roman Chicken Cacciatore With Potatoes

Ingredients

• 2 lb bone-in, skin-on chicken thighs
• Salt
• 3 Tbsp olive oil
• 1 lb waxy potatoes
• 1 Tbsp rosemary leaves
• 4 anchovy fillets
• 2 garlic cloves
• 2 Tbsp capers
• ¾ cup dry white wine
• 3 Tbsp wine vinegar
• 2 Tbsp chopped parsley

Instructions

1. Heat the oven to 425°F.
2. Season the chicken all over with 2 teaspoons salt.
3. Arrange the chicken skin-side down in a cold, oiled skillet and cook.
4. Mix together potatoes, rosemary, anchovies, garlic, capers, olive oil, and some salt.
5. After about 15 minutes, when the chicken's golden and releases on its own, tuck the potatoes around it and deglaze with white wine.
6. Bake at 425 for about 25 minutes.
7. Once done, remove the chicken first, and then finish the sauce with vinegar and water.