Pollo alla Cacciatora in Bianco (Chicken Cacciatore in White Wine): A Modern Take on the Italian Classic
I usually find the best culinary inspiration strikes when you least expect it. Usually when I’m either eating the dish, or scrolling recipes posts on Insta. Like this totally drool worthy modern take on Pollo alla Cacciatora in Bianco (chicken cooked in white wine) by private chef Jonny Mulyk. I was immediately like ‘yes, please hop onto my plate.’ The chicken, not the chef! 🤫😂
What Makes This Version Stand Out
Now ‘in Bianco’ isn’t like traditional chicken cacciatore (pollo alla cacciatora) simmered slowly in rich red wine with vegetables like tomatoes, olives, celery, and onions. If you’re looking for that classic red wine version, find the recipe here. ‘In Bianco’ means with white wine and usually has no tomatoes. And usually the classic white has onions, olives, celery, and maybe carrots.
But this particular recipe is much lighter, giving a modern feel to the normally much heavier (but still delicious) classic white version which I ate in Umbra, Italy. Focusing on the bright, fresh flavors of chicken, garlic, herbs, lemon, and white (or rosé) wine. It’s Italian cooking at its absolute finest – simple, focused, and letting the main ingredient shine.
Why We Love This Version
The hubby and I have already made this dish multiple times, sometimes grilled, other times roasted in the oven. Both methods yield juicy, flavorful results. But what really won us over was the absence of the usual vegetables. Not that we don’t love olives, onions, and celery. It’s just the simple goodness is pure, unadulterated chicken flavor with aromatic herbs and a luscious pan sauce perfect for sopping up with crusty bread. And the option of searing on the grill – especially over charcoal or wood – adds summer flavors.
And while I know the traditional recipe uses white wine, I’ve also used rosé. Gasp! I know! I’m so wrong here. 🤫 But yep, I’ve poured a healthy dose of my favorite summer rosé into this dish. And it was DELICIOUS. The crisp, dry rosé adds a wonderful brightness that complements the chicken perfectly. It’s what I had chilling at home, and I didn’t feel like running to the store. Whether you choose white or rosé, just make sure it’s DRY—not sweet.
Whole Chicken, but Butterflied is the ‘Secret’
Now one of the tricks to making this chicken is butterflying the chicken before roasting. In the States, you’ll probably lean more towards the traditional spatchcocking – removing the backbone – on the chicken. But here in Portugal, where they butterfly A LOT of chicken to feed their obsession with the bbq-ed chicken, they leave the backbone in and just split the chicken.
Frango piri piri IS a national obsession (have you heard of Nandos?). Even small towns usually have at least one Frango no churrasco restaurant—takeaway only, with this delicious chicken grilled over charcoal and slathered in rich, spicy piri piri sauce (or lemon black pepper for those who don’t want spicy). Regardless, it’s easy for us to pop into the store and get one already butterflied, rather than having to do it ourselves. You can as well by asking the butcher at your local meat counter to do it for you.
I have to admit this Italian approach feels like a sophisticated cousin to Portuguese grilled chicken…elegant, aromatic, and absolutely irresistible. But both are 100% at the top of my list for favorite ways to eat chicken. Oh, and unlike Chef Jonny who removed the wings in his video…in my kitchen, that would be grounds for divorce! The hubby LOVES his wings!
The Secret to the Flavor is the Perfect Searing
The real trick to this dish is getting that gorgeous golden-brown sear on the chicken before it goes into the wine bath. So, whether you’re grilling first or doing everything in the oven, start with a smoking hot oven-proof skillet. I’m a huge fan of Lodge cast iron here, but a good stainless pan will work as well.
Sear skin-side down until golden brown and crispy, then flip. Remove the chicken temporarily, add fresh herbs and garlic cloves to the pan, then return the chicken. Squeeze lemon juice over it and pour wine around (not over) the chicken. Into the oven at 200°C (392°F) until a meat thermometer reads 165°F in the thickest part.
The best way to not dry out meat when you’re grilling and roasting is to use a meat thermometer. Just a good old fashion basic one will do. Or you can go digital. Totally up to you, but do use one so that you have wonderfully juicy meat. Some of my favs are:
- The classic simple metal one – I have one or 2 of these simply because I sometimes let the batteries die in the others, and it’s nice to have a backup.
- Digital Insta-read option
- Digial probe that stays in the oven with temp on the outside for constant monitoring
- Or get a hybrid that does the best of both worlds – insta-reads and/or constant monitoring – what I love about the Wisebee is there’s also a timer on it to help keep you on track while you move on to preparing your sides.
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Fresh Herbs Make All the Difference
Use fresh, hardy herbs like bay leaves and rosemary that can stand up to the longer cooking time. They infuse the wine sauce and perfume the chicken as it roasts, bringing floral notes that really make the dish sing. Other than the sprinkle of the dried oregano, this is a dish that uses fresh herbs. I don’t recommend a substitution here.
Perfect Summer Dish for Enjoying with Friends and Family
We could eat this dish all summer long and honestly, we already have. Whether we’re watching waves crash on the beach during holiday or chilling at home during our weekend batch cooking sessions, this chicken never disappoints. I might admit to letting some of those incredible pan juices drip down my face more than once. I might need a bib!😂
Butterflied chicken cooks so much faster and more evenly than a whole bird. All which makes it perfect for summer entertaining when you don’t want to spend hours in the kitchen. This recipe serves 4-6 people and pairs beautifully with a crisp salad and that bottle of wine (or 2, since the chicken got part of it 🤫) you used for cooking! Pure summer perfection that people will think you took hours to create.
Share Your Experience
Let me know in the comments if you’ve tried Pollo alla Cacciatora In Bianco in Italy. And please don’t forget to share your experience with trying this recipe. I’d love to hear what you think!
P.S. Not eating meat but still want homemade Italian? Try my recipe for Gnocchi alla Sorrenta full of ooey gooey cheese and red sauce.
Chicken Cacciatore in White Wine (or Pollo alla Cacciatora in Bianco)
Ingredients
- 2.5-3 pound whole chicken butterflied (1.5-2 kilo)
- 4 fresh bay leaves or 4 fresh rosemary stems
- 5 cloves garlic peeled
- Salt and pepper to taste
- 1 tsp dried oregano
- 1 cup dry white wine (or dry rosé)
- Juice from 1/2 large lemon
- Olive oil for searing and drizzling
Instructions
- Preheat your oven to 200°C (392°F).
- Prepare the chicken by butterflying it. In Portugal, we simply split it down the middle, but you can spatchcock by removing the backbone if you prefer.
- Season both sides generously with salt, pepper, and dried oregano.
- Heat a large oven-proof skillet over medium-high heat with a drizzle of olive oil.
- Sear the chicken breast-side down first until golden and crispy, about 6-8 minutes. Flip and sear the other side for 4-5 minutes.
- Remove chicken temporarily and add a drizzle of olive oil, the fresh herbs and garlic cloves to the skillet.
- Return chicken to the pan, squeeze lemon juice over it, and pour wine around (not over) the chicken.
- Transfer to the oven and roast for 20-25 minutes, until internal temperature reaches 165°F (74°C).
- Rest for 10 minutes before serving—this lets the juices redistribute and the chicken will stay incredibly moist.
- Serve with crusty bread for sopping up the juices, your favorite summer wine, and prepare for some serious finger-licking.