Pollo alla Cacciatora in Bianco (Chicken Cacciatore in White Wine)
Category: Main Dishes
Serves: 4
This rustic and comforting Italian dish, Pollo alla Cacciatora in Bianco, is a lighter variation of the classic chicken cacciatore. Rather than relying on tomatoes, this recipe is infused with the delicate flavors of white wine, fresh herbs, and green olives. The result is a tender and flavorful chicken stew with vibrant vegetable notes and a subtle yet aromatic sauce. Perfect for a cozy dinner, this dish is simple to prepare and will leave your guests asking for seconds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken Thighs (bone-in, skin-on) | 1 kg |
| Carrot | 1 |
| Celery Stick | 1 |
| White Onion | 1 |
| All-purpose Flour | 100 g |
| Green Olives (pitted) | 100 g |
| Garlic Clove | 1 |
| Dry White Wine | 100 ml |
| Fresh Rosemary | 1 sprig |
| Fresh Sage Leaves | 6 leaves |
| Bay Leaf | 1 |
| Extra Virgin Olive Oil | 40 g |
| Salt | to taste |
| Freshly Ground Black Pepper | to taste |
Instructions:
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Prepare the Vegetables: Start by peeling the carrot, trimming the ends, and slicing it into thin rounds. Wash the celery stalk and chop it into small cubes, similar in size to the carrot slices. Peel the onion, slice it thinly, and then roughly chop it.
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Sauté the Vegetables: Heat the olive oil in a large, deep skillet or pot over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 2 minutes, stirring frequently, until the vegetables are slightly softened.
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Brown the Chicken: While the vegetables are cooking, lightly coat the chicken thighs with the all-purpose flour, shaking off any excess. Once the vegetables have softened, add the floured chicken thighs to the pot. Brown the chicken on both sides, ensuring it gets a nice golden color. This should take about 5-7 minutes.
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Season the Dish: Season the chicken with salt and freshly ground black pepper to taste. Add the garlic clove, smashed but unpeeled, and the fresh herbs—rosemary, sage, and bay leaf.
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Deglaze with White Wine: Pour the white wine over the chicken and vegetables, scraping up any browned bits from the bottom of the pot with a wooden spoon. Cover the pot with a lid and reduce the heat to low. Let the chicken simmer for about 20 minutes, turning the pieces halfway through. If needed, add a small amount of hot water to keep the sauce from evaporating too much.
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Finish the Dish: After the chicken has cooked through and is tender, remove the garlic and the sprigs of rosemary, sage, and bay leaf. Add the pitted green olives to the pot, stirring them into the sauce. Let the olives heat through for a few more minutes.
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Serve: Taste the sauce and adjust seasoning with more salt or pepper if needed. Serve the chicken hot, with a generous spoonful of the vegetable and olive sauce over the top. This dish pairs wonderfully with crusty bread, mashed potatoes, or even a simple side of sautéed greens.
Cooking Tip: If you prefer a richer sauce, you can finish the dish with a small knob of butter at the end, allowing it to melt into the sauce for a silky finish. Alternatively, adding a splash of chicken broth in place of water during cooking will deepen the flavor.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 32 g |
| Carbohydrates | 10 g |
| Fat | 20 g |
| Saturated Fat | 3 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 350 mg |
This hearty yet light Pollo alla Cacciatora in Bianco is a perfect choice for a family meal or dinner with friends. Its delightful balance of flavors from the tender chicken, savory herbs, and briny olives makes it a truly comforting dish with a Mediterranean flair.
