A Perfect Meal, Indoors or Outside

If you’re a fan of flavorful, rustic dishes with a touch of Mediterranean flair, you’ll love this outdoor-friendly adaptation of Roman Chicken Cacciatore. Inspired by Cynbelle Tondu’s classic recipe, I’ve tweaked it for cooking on the grill using a cast iron skillet—perfect for camping trips, picnics, or outdoor cookouts when an oven isn’t available.

Why This Recipe Works
The key to this dish’s rich flavor is the combination of briny anchovies, fragrant rosemary, capers, garlic, and a splash of white wine and vinegar—all cooked to perfection in a cast iron skillet on the grill. The result? Juicy, tender chicken with beautifully browned skin, complemented by flavorful, aromatic potatoes.

Ingredients:

• 4 large or 6 small bone-in, skin-on chicken thighs
• 1 tsp kosher salt, divided
• 3 tbsp olive oil, divided
• 3/4 pound small potatoes, halved lengthwise
• 1 tbsp chopped fresh rosemary
• 4 anchovy fillets, chopped
• 4 garlic cloves, crushed or chopped
• 3 tbsp drained capers
• 3/4 cup dry white wine
• 3 tbsp vinegar (wine vinegar preferred)
• 2 tbsp chopped parsley

Outdoor Cooking Instructions:

1. Heat your grill to around 400-420°F.
2. Coat a cast iron skillet with 1 tbsp of olive oil. Salt the chicken on all sides and place the thighs skin side down in the skillet (unheated at first).
3. Once the grill reaches temperature, place the skillet on the grill and close the lid quickly. Cook for about 20 minutes until the skin is lightly browned.
4. While the chicken cooks, prepare the potatoes: in a large bowl, mix the potatoes, rosemary, anchovies, garlic, capers, 2 tbsp olive oil, and 1/4 tsp salt.
5. Add this mixture to the skillet with the chicken, stirring gently to incorporate. Pour the wine over the skillet. Keep the grill at a consistent temperature and cook for another 20 minutes until the potatoes are tender and flavors meld.
6. Remove the chicken thighs to a plate and add the vinegar and 2 tablespoons of water and stir. Cook for about 5 move minutes.
7. Serve the thighs over the potato mixture, topped with fresh parsley for a vibrant finish. I served grilled asparagus on the side, and it was a great combination.

A Perfect Dish for Nomads and Outdoor Enthusiasts
This recipe is designed for those who love great food but want to keep the kitchen outdoors. No oven, no fuss—just a simple, flavorful meal cooked right over the flames or coals.

For the Classic Version
If you prefer a traditional oven-baked version, check out the original recipe by Cynbelle Tondu here: NY Times Roman Chicken Cacciatore

Enjoy this hearty, flavorful dish during your next outdoor adventure or weekend cookout. It’s sure to become a favorite!