Pollo alla Cacciatora Bianco (White Wine Braised Chicken with Olives and Capers)
Why this recipe works
- Layered savoury flavour: Browning the chicken first leaves caramelised bits in the pot, which dissolve into the white wine and stock for a more developed sauce.
- Bright, briny balance: White wine brings acidity while olives and capers add a salty finish that cuts through the richness of the chicken thighs.
- Efficient one-pot method: The chicken browns, braises and finishes in the same Dutch oven, keeping the workflow simple while building flavour in stages.
Get the most out of this recipe
Timing notes
- Most of the time is hands-off: After the chicken is browned and the wine reduced, the covered simmer does the main work of tenderising the meat.
- Best served after a short finish: Add the olives and capers near the end so they season the sauce without losing their distinct briny bite.
Authenticity notes
- White cacciatore style: Cacciatore is often made with tomato, but bianco versions rely on wine, herbs and stock for a lighter, more aromatic sauce.
- Rustic serving style: This is the kind of braise that suits simple accompaniments such as bread, potatoes or soft polenta to catch the pan juices.
Ingredient notes
- Use a dry white wine: A dry white wine keeps the sauce savoury and balanced; sweeter wines can make the braise taste flat or overly soft.
- Season carefully at the end: Olives and capers add saltiness, so taste the sauce after they have simmered before adding any extra seasoning.
- Fresh herbs suit the braise: Fresh rosemary gives a clean, resinous note that stands up well to the wine and chicken; thyme makes a gentler alternative.
Make-ahead tips
- Good made ahead: The sauce develops well after resting, making this a useful dish to cook in advance and reheat gently.
- Reheat without boiling hard: Warm the chicken in a covered pan with a splash of water or stock until piping hot, keeping the heat gentle so the meat stays tender.
- Freezer-friendly: Freeze the cooled chicken and sauce together, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat. Season the chicken thighs lightly with salt and pepper, then brown them skin-side down until deeply golden, 6 to 8 minutes; turn and brown the other side for 3 to 4 minutes. Transfer the chicken to a plate.
- Lower the heat to medium and add the garlic, stirring for 30 to 60 seconds until fragrant. Add the rosemary, then pour in the white wine and scrape up the browned bits from the base. Simmer for 3 to 4 minutes to reduce slightly.
- Pour in the chicken stock and bring to a gentle simmer. Return the chicken to the pot, skin-side up, so it sits mostly above the liquid. Cover and simmer gently for 25 minutes, or until the chicken is tender and cooked through.
- Stir in the green pitted olives and capers, then simmer uncovered for 5 to 7 minutes to slightly thicken the sauce. Taste and adjust with a little more salt and pepper if needed. Serve the chicken with plenty of the winey pan juices spooned over.
Recipe notes
Tips
- Keep the simmer gentle so the chicken stays juicy and the sauce stays clear rather than cloudy.
- If you are sensitive to alcohol, let the wine bubble for the full time in step 2 so the harshness cooks off before adding the stock.
- For vulnerable groups, make sure the chicken is piping hot all the way through with no pink at the bone before serving.
Substitutions
- Replace Dry White Wine with dry red wine for a deeper, more robust sauce.
- Replace Fresh rosemary with fresh thyme for a softer herbal note.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Reheat gently in a covered pan with a splash of water until piping hot; avoid a hard boil so the chicken stays tender. Freeze for up to 2 months and defrost overnight in the fridge before reheating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 55min (20min active)
- Difficulty: Medium
- Cuisine: Italian
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Ratatouille Provençale
Slow-cooked ratatouille with aubergine, courgette, peppers and tomato
Youvetsi (Greek Beef Stew with Orzo)
Greek beef stew baked with orzo in tomato and cinnamon
Dal Makhani (Creamy Black Lentil Curry)
Creamy black lentil curry finished with butter and double cream
Abbacchio alla Romana (Roman-Style Braised Lamb)
Roman-style braised lamb with rosemary, white wine and lemon
Asado de Boda (Mexican Wedding Pork Stew)
Mexican pork stew simmered with ancho chilli and tomatoes
Fårikål (Norwegian Lamb and Cabbage Stew)
Norwegian lamb and cabbage stew with whole peppercorns
Air Fryer Chicken Breast
Juicy air fryer chicken breast with smoky paprika seasoning.
Rheinischer Sauerbraten with Red Cabbage and Potato Dumplings
Marinated beef pot roast with red cabbage and potato dumplings
Baked Mac and Cheese with Cheddar and Breadcrumbs
Baked macaroni in creamy cheddar sauce with breadcrumbs
Fusion Turkey Rice Bowl
Turkey rice bowl with cucumber, carrot and sriracha mayonnaise.
Tostadas de Tinga con Crema (Chicken Tinga Tostadas)
Crisp tostadas topped with chicken tinga, crema and lettuce
Pan-Seared Duck Breast with Cherry Bourbon Sauce
Pan-seared duck with cherry bourbon pan sauce
Pollo alla Cacciatora Bianca (White Wine Chicken with Rosemary and Lemon)
White wine chicken thighs simmered with rosemary, garlic and lemon
Pollo alla Cacciatora (Chicken Braised with Tomato, Olives and Rosemary)
Chicken braised in tomato and white wine with olives
Chicken Cacciatore with Red Peppers
Chicken thighs braised with tomatoes, red peppers, herbs and olives
Poulet au Citron et Olives (Lemon and Olive Chicken)
Chicken braised with lemon, green olives and thyme
Pollo al Limone Traybake (Chicken with Lemon and Potatoes)
Chicken thighs traybake with lemon, rosemary and baby potatoes
Cordero Asado (Spanish Roast Lamb with Garlic and Rosemary)
Spanish roast lamb with garlic, rosemary, white wine and lemon
You might also like
Klenät (Nordic Fried Christmas Pastries with Cardamom)
Twisted Nordic fried pastries dusted with icing sugar
Horchata de Coco (Coconut Horchata)
Chilled coconut and rice drink with cinnamon and vanilla
Grilled Vegetable Cataplana (Algarve-Style Stew)
Algarve-style vegetable stew with grilled peppers and courgettes
Quenelles de Brochet with Sauce Nantua (Pike Dumplings in Crayfish Sauce)
Poached pike dumplings served with creamy crayfish Sauce Nantua
Air Fryer Honey Garlic Chicken Wings
Air-fried wings tossed in honey garlic sauce with soy.
Poke Bowl with Sushi Rice
Sushi rice poke bowl with salmon, avocado and cucumber.
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen Carbon Steel Nonstick Frying Pan 12 Inch
- Works on all stovetops
- Naturally nonstick when seasoned
- Requires seasoning and maintenance
T-fal Ultimate Hard Anodized Nonstick Fry Pan 12 Inch
- Excellent price-performance
- Thermo-Spot heat indicator
- Not induction compatible
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
