Pollo alla Cacciatora Bianca (White Wine Chicken with Rosemary and Lemon)

White cacciatora is the lighter, tomato-free side of Italy’s hunter-style chicken dishes, where the flavour comes from browned poultry, wine, herbs and the savoury depth left in the pan. Bone-in, skin-on thighs suit this style especially well: the skin browns for richness while the meat stays tender during a gentle simmer. Rosemary, garlic and onion give the sauce its rustic backbone, with white wine and stock keeping it aromatic rather than heavy. Lemon is used at the end to sharpen the pan juices, making the dish bright enough for a weeknight dinner but substantial enough to serve with bread, potatoes or polenta to catch the sauce.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Italian home cooking
Flavor profile Savoury • Herby • Lemony
Techniques Browning • Gentle simmering
Key equipment Dutch oven • Stovetop
Cooking style One-pot cooking • Make-ahead friendly
Time commitment Under 1 hour

Why this recipe works

  • Layered savoury flavour: Browning the chicken first creates a deeper base for the onion, garlic, rosemary, wine and stock.
  • Bright but not sharp: White wine gives the sauce lift, while lemon is added at the end so the finished dish tastes fresh rather than sour.
  • One-pot depth: The chicken and sauce cook in the same pot, so the browned bits become part of the final pan sauce.

Get the most out of this recipe

Authenticity notes

  • A white cacciatora: Cacciatora is often made with tomato, but this bianca version keeps the sauce lighter with white wine, stock, rosemary and lemon.
  • Home-style braise: The method is simple and practical: brown the chicken well, soften the aromatics, then simmer gently until the meat is tender.

Common mistakes

  • Boiling the sauce too hard: Keep the simmer gentle once the stock is added; aggressive boiling can tighten the chicken and make the sauce feel greasy.
  • Covering the skin completely: Return the chicken skin-side up so the skin is not fully submerged during the braise.

Ingredient notes

  • Use a dry white wine: A dry white wine keeps the sauce savoury and clean; avoid anything heavily sweet, which can make the pan juices taste flat.
  • Fresh rosemary works best: Fresh rosemary gives a clearer herbal aroma. Thyme can be used for a softer, lighter flavour.
  • Add lemon to taste: Squeeze in the lemon juice at the end and adjust gradually so the sauce stays bright without overpowering the wine and herbs.

Make-ahead tips

  • Good for making ahead: The flavours settle well after chilling, making this a useful dish to cook in advance for the next day.
  • Reheat gently: Warm on the hob over low heat with a little extra stock until piping hot, rather than boiling rapidly.
  • Freezer-friendly: Freeze the cooled chicken and sauce together, then defrost overnight in the fridge before reheating.

Equipment you'll need

Chef’s knife Cutting board Dutch oven Stovetop Tongs Wooden spoon
Ingredients
Instructions
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  1. Pat the chicken thighs dry. Finely slice the onion, thinly slice the garlic, and peel wide strips of lemon zest; halve the lemon and set aside.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Add the chicken thighs skin-side down and brown well for 6 to 8 minutes, then turn and brown the other side for 3 to 4 minutes.
  3. Transfer the chicken to a plate. Reduce the heat to medium, add the onion with a pinch of salt, and cook for 6 to 8 minutes until softened and lightly golden, scraping up any browned bits.
  4. Stir in the garlic and rosemary and cook for 30 to 60 seconds until fragrant. Pour in the dry white wine and simmer for 3 to 4 minutes to reduce slightly.
  5. Add the chicken stock and the lemon zest, then return the chicken (and any juices) to the pot, skin-side up. Bring to a gentle simmer, cover, and cook for 25 minutes, adjusting the heat so it barely bubbles.
  6. Uncover and simmer for 5 to 8 minutes to thicken the sauce slightly and finish cooking the chicken until tender and cooked through. Squeeze in lemon juice to taste, then serve with plenty of the pan sauce spooned over.

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Recipe notes

Tips

  • For the best browning, make sure the chicken skin is very dry before it hits the pan and avoid moving it until it releases easily.
  • Keep the simmer gentle once the stock goes in; a hard boil can make the chicken tighten and the sauce turn greasy.
  • If serving vulnerable groups, ensure the chicken is cooked until piping hot throughout with no pink at the bone.

Substitutions

  • Replace Dry White Wine with a slightly fruity white wine for a softer, rounder sauce.
  • Replace Fresh rosemary with a smaller amount of Fresh thyme for a lighter herbal note.

Storage

  • Refrigerate up to 3 days
  • Cool, then refrigerate in a sealed container for up to 3 days. Reheat gently on the hob over low heat with a splash of Chicken stock until piping hot; freeze for up to 2 months and defrost overnight in the fridge before reheating.

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Pollo alla Cacciatora Bianca (White Wine Chicken with Rosemary and Lemon)
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Recipe overview

  • Servings: 4 servings
  • Total time: 55min (20min active)
  • Difficulty: Medium
  • Cuisine: Italian
One pot Freezer friendly
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Equipment you'll need

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1 cup ≈ 240 ml
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