Chicken Cacciatore in White Wine (or Pollo alla Cacciatora in Bianco)
Golden-seared butterflied chicken bathes in an aromatic pool of white wine, fresh herbs, and garlic, creating the most incredibly fragrant and juicy dinner you'll crave all summer long. Each tender bite is infused with bright lemon and robust rosemary or bay leaves, while the pan develops the most luscious, wine-kissed juices perfect for sopping up with crusty bread. This is Italian simplicity at its best, legant enough for entertaining yet easy enough for a weeknight, delivering maximum flavor with minimal fuss.
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.
Notes
Wine choice: Both white and rosé work beautifully—just keep it dry
Herb alternatives: Fresh thyme or sage work if you can't find bay leaves or rosemary
Grill option: Sear the chicken on the grill first, then transfer to your hot skillet for the wine finish
