Quick Weeknights · Italian
Pollo alla Cacciatora Bianco
A refined, tomato-free version of the rustic hunter's stew, featuring tender chicken braised in white wine, herbs, and aromatics.
Why This Works
Searing the skin creates a deep savory foundation (the Maillard reaction), while the combination of white wine and salty olives creates a sharp, bright sauce that cuts through the richness of the chicken fat.
The Upgrade
Finish the dish with a handful of fresh parsley leaves right before serving for a vibrant color contrast.
Chef's Secret
Michelin TechniqueDo not rush the reduction of the white wine; allowing it to reduce by half ensures the alcohol cooks off and leaves behind only the concentrated acidity and depth of the grape.
Ingredients
Total time including resting: 45 min
Directions
Season the chicken thighs generously with salt and pepper on both sides.
Heat the olive oil in a heavy-bottomed skillet over medium-high heat and sear the chicken skin-side down until deep golden brown and crisp.
Flip the chicken, add the smashed garlic and rosemary, and sauté for one minute until fragrant.
Pour in the dry white wine and let it reduce by half, scraping up the flavorful browned bits from the bottom of the pan.
Add the chicken stock and kalamata olives to the pan, then reduce heat to medium-low.
Cover the skillet and simmer for about 20 minutes until the chicken is cooked through and tender.
Remove the lid and increase the heat slightly for the final 3 minutes to thicken the pan juices into a glossy glaze.
Serve immediately with a generous spoonful of the pan sauce poured over the chicken.
Wine Pairing
Vernaccia di San Gimignano
White Wine
The BottleMontenidoli Tradizionale Vernaccia di San Gimignano
This wine's distinct almond finish and structural weight stand up to the rustic, herbal intensity of the chicken braise without being overpowered. Its bright acidity balances the savory richness of the braising liquid, creating a seamless harmony between the wine's backbone and the dish's aromatic herbs.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Creamy Polenta
Whisk cornmeal into simmering salted water or stock until thick and stir in a knob of butter before serving.
Ingredients
Directions
Combine the chicken stock, milk, and salt in a heavy-bottomed saucepan and bring to a gentle simmer over medium heat.
Whisking constantly, gradually stream the cornmeal into the liquid to prevent clumping.
Reduce heat to low and cook, stirring frequently with a wooden spoon, until the polenta is creamy and pulls away from the sides of the pan, about 15 to 20 minutes.
Remove from heat.
Fold in the butter and grated parmigiano-reggiano until emulsified and glossy.
Adjust consistency with a splash of warm water if necessary and serve immediately.
Side Dish
Roasted Lemon Zucchini
Toss sliced zucchini with olive oil and roast at 400°F for 15 minutes, finishing with a squeeze of fresh lemon.
Ingredients
Directions
Preheat your oven to 400°F.
In a large bowl, toss the zucchini rounds with olive oil, salt, and pepper until evenly coated.
Arrange the zucchini in a single layer on a parchment-lined rimmed baking sheet.
Roast for 15 minutes, or until the edges are golden and the centers are tender.
Remove from the oven and immediately drizzle with the fresh lemon juice.
Garnish with chopped parsley and serve immediately alongside your pollo alla cacciatora.
Member Reviews
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My new go-to. Even my picky kids cleaned their plates.
Very approachable even for a beginner. Turned out great.