Last updated on July 28th, 2024
Are you looking for a new chicken recipe to add to your weeknight repertoire? White chicken cacciatore is a wholesome meal that takes only 45 minutes to come together. It’s an easy-to-make dinner that’s popular in our house.
And if you are already thinking of the classic American chicken cacciatore then be forewarned: this is nothing like that – it’s so much more satisfying!
Tangy and rich, the whole chicken pieces are slowly tenderized in a simple sauce enriched with vinegar and white wine and flavored with garlic, rosemary and a secret ingredient.
Here are several versions of this classic Italian dish but this white version comes from Rome, which is where I first had it. In fact, it’s also known as Roman Chicken Cacciatore. I had previously only made the version stewed with tomatoes but once I tried this, I knew I had to replicate it at home.
Check out more Delicious Dinner Recipes That We Make in Italy.
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Roman Chicken Cacciatore Pronunciation
White chicken cacciatore is called pollo alla cacciatore in bianco in Italian. In bianco means “in white” referring to the white sauce. When Italians use the term in bianco to refer to a sauce, it means that no tomatoes are used. For example, when you see a sugo di carne in bianco, the name tells you that the meat sauce is made without tomatoes.
Pollo alla cacciatore in bianco is pronounced pohl-loh ahl-lah cach-chah-toh-reh in bee-ahn-coh in Italian.
Listen to the pronunciation of pollo alla cacciatore in bianco:
What is White Chicken Cacciatore?
White chicken cacciatore is a chicken stew made from whole chicken pieces that are browned and slowly braised in a tangy sauce of anchovies, white wine and vinegar.
Pollo alla cacciatore is popular throughout the Italian peninsula but every region has their own take on it. White chicken cacciatore or Roman chicken cacciatore is a Roman staple made throughout the entire region of Lazio.
Learn More: Want to learn more about Lazio’s cuisine? Check out Traditional Food of Lazio – 55+ Foods to Know About Before Your Visit
The dish’s name is most likely attributed to the fact that alla cacciatore refers to the garlic and rosemary used in the recipe. Hunters or cacciatori would collect while out hunting. Any recipe alla cacciatore will include these ingredients.
Similarly, the Italian word cacciatora translates to “hunter’s wife”. Historically, the men would go out hunting for something to bring home to cook and the hunter’s wife would then make their meal based on whatever was caught that day.
For this reason, the technique for this chicken cacciatore was used with various types of meat: pheasant, pigeon or rabbit.
Today, it’s most commonly made with chicken because that is what is most accessible and beloved by Italians but you will also find it made with rabbit in Roman trattorie, which is also very good.
Fact: Lunch is the largest meal of the day in Italy. A rich braise like this is a traditional dish that you will find on the table for Sunday lunch in Italy.
What Defines White Chicken Cacciatore
The recipe for chicken cacciatore evolved as it moved to the United States with Italian immigrants. If you live in the US, you probably know chicken cacciatore as a spicy chicken dish cooked with tomatoes and mushrooms, sometimes served over egg noodles. Authentic chicken cacciatore is far from that!
The Italian version differs from region to region and household to household. It’s one of those recipes that every Italian family does differently. In Tuscany you will see it made with tomatoes while in places like Umbria and Le Marche, locally harvested olives are added.
Fact: Roman pollo alla cacciatore is defined by the addition of vinegar and white wine instead of red.
In Rome, however, the dish is characterized by the addition of vinegar, which you will not see in other regions. White wine is used in place of red and sometimes even olives, capers or a bit of chopped onion are added.
Recipe Variation: Try making our Tuscan version of Authentic Chicken Cacciatore – My Tuscan Family’s Recipe
Ingredients for White Chicken Cacciatore
There are two defining ingredients in white chicken cacciatore.
Vinegar
The first is vinegar which is what makes this slowly simmered chicken rich and tangy. It’s also the ingredient that helps to break down the protein, tenderizing the chicken.
Anchovies
Anchovies are what gives a depth of flavor to this dish that is unmeasurable. I know a lot of people just can’t get over the idea of using them but I promise you, once you try them and understand how they can develop the flavor of a recipe, you will be adding them to everything.
When you add anchovies to hot oil and gently cook them, they break down into a smooth paste that gets absorbed in the final sauce. If no one were to mention them, you would never know they were in the dish. Yet without them, the dish falls flat so don’t skip them!
Fact: Anchovies do not make your food taste fishy. They add richness and a salty bite that can’t be replicated with other substitutions.
- 2 tablespoons olive oil
- 1 large chicken, cut into pieces with the skin on
- 4-5 oil-packed anchovies
- 3 garlic cloves, smashed
- 2 sprigs fresh rosemary
- ½ cup white wine vinegar
- ½ cup dry white wine
- Salt
- Pepper
Step-By-Step Instructions To Make White Chicken Cacciatore
The chicken is first browned in a hot pan with oil to develop flavor (before being removed from the pan for now). The anchovies are added, along with the garlic and rosemary to break down before being deglazed with the white wine and vinegar. The chicken is then added back into the pan and gently braised until tender.
- Heat the olive oil in a large, preferably heavy-bottomed pot over medium-high heat.
- Season the chicken pieces well with salt and pepper and then place them skin side down into the hot oil. Brown for about 3 or 4 minutes until the skin is crisp and then flip and repeat. Repeat in batches until all the chicken is browned, being careful not to overcrowd the pan. Set aside in a shallow dish.
- Lower the heat to medium-low and add the anchovies. Stir with a wooden spoon until they start to break down and dissolve, about 2 minutes. Add the garlic and rosemary and sauté for about a minute.
- Deglaze the pan with vinegar and white wine. Return the chicken pieces and it’s juices to the pan and bring the sauce back up to a simmer. Reduce the heat to low, cover and let simmer for about 20-30 minutes until cooked through. Spoon the sauce over the chicken from time to time and adjust the position of the chicken pieces to ensure even cooking. Taste for salt and pepper and adjust, if necessary.
- Remove the lid and remove the chicken once more. Simmer the sauce for an additional 10 minutes without the lid until thickened. Add the chicken back in and dinner is served.
Additions to White Chicken Cacciatore
As I said, each Italian family has their own recipe for this famous secondo, or second course. Here are some of the most typical additions that you may see to this recipe:
- Add a generous pinch of red pepper flakes with the garlic and rosemary for a fiery kick.
- Add 2 tablespoons capers of rinsed capers to the garlic and rosemary for an extra salty bite
- Add ¼ cup chopped green or black olives to the sauce when add the chicken back in to be braised.
What to Serve with White Chicken Cacciatore
The main reason I love white chicken cacciatore is because it goes well with most starchy sides. If you want to make it gluten free, just serve a polenta, potatoes or rice. For bread lovers, there is nothing better!
- Plenty of good bread for soaking up all the sauce
- Mashed potatoes
- Roasted potatoes
- Steamed rice, brown or white
- Slow cooked or instant polenta
- Sauteed spinach, green beans or peas add lots of color to your plate
- White wine, of course!
Italian Bread: There are so many different kinds of bread in Italy. Some are better than others for mopping up sauce so be sure to check out Bread in Italy – Types of Italian Breads & Where to Eat Them
Notes and Tips for White Chicken Cacciatore
- Keep an eye on the garlic when you add it, it can burn easily.
- Use an oven-proof pan and braise the chicken in the oven at 250° F (120° C) until tender.
- When browning the chicken, be careful not to overcrowd the pan. If you add too much meat, the pieces won’t develop a nice, crispy crust.
- Periodically spoon the sauce over the chicken, as if you are basting a bird, helping to keep the chicken moist and flavorful.
- Rearrange and turn the chicken pieces within the sauce while braising to ensure even cooking.
White Chicken Cacciatore
Ingredients
- 2 Tbsp olive oil
- 1 large chicken cut into pieces with the skin on
- 4-5 oil-packed anchovies
- 3 cloves garlic smashed
- 2 sprigs fresh rosemary
- ½ cup white wine vinegar
- ½ cup dry white wine
- salt
- pepper
Instructions
- Heat the olive oil in a large, preferably heavy-bottomed pot over medium-high heat.
- Season the chicken pieces well with salt and pepper and then place them skin side down into the hot oil. Brown for about 3 or 4 minutes until the skin is crisp and then flip and repeat. Repeat in batches until all the chicken is browned, being careful not to overcrowd the pan. Set aside in a shallow dish.
- Lower the heat to medium-low and add the anchovies. Stir with a wooden spoon until they start to break down and dissolve, about 2 minutes. Add the garlic and rosemary and sauté for about a minute.
- Deglaze the pan with vinegar and white wine. Return the chicken pieces and it’s juices to the pan and bring the sauce back up to a simmer. Reduce the heat to low, cover and let simmer for about 20-30 minutes until cooked through. Spoon the sauce over the chicken from time to time and adjust the position of the chicken pieces to ensure even cooking. Taste for salt and pepper and adjust, if necessary.
- Remove the lid and remove the chicken once more. Simmer the sauce for an additional 10 minutes without the lid until thickened. Add the chicken back in and dinner is served.
Notes
- Keep an eye on the garlic when you add it, it can burn easily.
- Use an oven-proof pan and braise the chicken in the oven at 250° F (120° C) until tender.
- When browning the chicken, be careful not to overcrowd the pan. If you add too much meat, the pieces won’t develop a nice, crispy crust.
- Periodically spoon the sauce over the chicken, as if you are basting a bird, helping to keep the chicken moist and flavorful.
- Rearrange and turn the chicken pieces within the sauce while braising to ensure even cooking.
White Chicken Cacciatore FAQ
You can absolutely chop the garlic for a more pronounced and bold flavor. Be extra careful not to burn it when you add it with the rosemary (smaller pieces burn more easily).
Rabbit is a great substitute for chicken in chicken cacciatore. In Rome, this dish is often made with rabbit, which you will see at local trattorie under the secondi section on the menu.
You can but I really don’t advise it. Anchovies are what define this dish, even if you can’t taste them. If you are afraid of anchovies, let this be the dish that sets you free!
Sure, just be sure it’s bone-in with the skin and be careful to keep the heat low and the cooking slow to avoid overcooking the delicate white meat.
You can absolutely use just chicken thighs as long as they are bone-in with the skin.
Store leftover chicken cacciatore in the refrigerator for a maximum of four days.
Freeze pre-prepared chicken cacciatore as long as none of the ingredients have been previously frozen. Defrost in the refrigerator and very gently reheat to avoid toughening the meat.
