Pollo alla cacciatora in bianco
Naples - Campania
Preparation - Easy
Serves 4 - 6

This recipe is one of the most widely known (in Italy); it can be done quickly and with an optimum chance of success. Best results will be achieved using a fresh, free range chicken.
  • 1 2 - 3 pound fresh, free range chicken (if available; otherwise use the best chicken you can find) - cut in 8 pieces, two legs, two thighs, two wings and the back cut in half
  • 2 T extra virgin olive oil
  • 1 medium or half of a large onion, sliced
  • 3 sprigs of parsley, chopped
  • 1 stalk of celery, chopped
  • 1 clove of garlic, crushed
  • salt and freshly ground black pepper to taste
  • 2 laurel or bay leaves
  • 1/2 cup white wine (use wine that you would drink - 'cooking' wine will only spoil your dish) - you can use chicken broth, if you prefer.

OO Large, heavy frying pan/stew pot/casserole with cover.

WASH, pat dry, salt and pepper the chicken pieces to taste.

IN a frying pan large enough to accomodate the entire chicken and a with a cover (for later), on medium heat, heat the 2 T olive oil. Add as many chicken pieces as will fit in the bottom of the pan without crowding, and brown. As the pieces brown ('to the lovely color of dark gold') set them aside and continue with the remaining chicken until all pieces are browned.

WHEN all chicken is browned and removed from pan, add the onion, parsley, celery and crushed clove of garlic and sautee, stirring, until transparent. Note: You can skim some of the fat from the juices in the pan before adding the 'odori' (the onion, etc.) if you're counting your 'fat' calories.

ADD the laurel leaves, return all the chicken pieces to the pan, and stir well so that the pieces are will coated with the liquied remaining in the pan.

POUR the 1/2 cup of white wine over the chicken and mix the ingredients well; continue on medium heat allowing the wine to evaporate ('reducing' it) - when the liquid in the pan has thickened, add 1/4 cup of water, reduce the heat to low, cover, and cook until done, 30 - 60 minutes, until tender and done (a fork should easily pierce the meat).






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