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Easy Flavorful Italian Chicken

This Italian Chicken also known in Italian as Cacciatore in Bianco or Hunter Chicken, is very easy, moist and so full of flavor, with fresh herbs and olive oil it will become one of your favorite chicken dinner recipes. Perfect served during the weeknight or even weekend!

Chicken in a black pan.


 

I can always remember the aroma in the house wafting from the kitchen whenever my mother-in-law would make this. Back in those days it was made with rabbit rather than chicken. So I decided to convert it to a chicken recipe and it is just as good if not better! The Italian agreed.

How to make Italian Chicken with game (such as rabbit)

If you are using game then place it in a bowl large enough that it can be covered completely with water. Cover with water and add 1/4 cup of wine vinegar. Let sit for 6-8 hours, you can refrigerate it if you prefer, drain, rinse then cut into pieces. This will help remove the wild flavor.

Recipe Ingredients

  • Chicken – I used chicken breasts and cut them into smaller pieces, chicken thighs would also work
  • Salt
  • Pepper
  • Water
  • Olive oil
  • Sage – fresh sage leaves
  • Rosemary fresh rosemary sprigs
  • Garlic – 2 cloves garlic minced
  • Oregano – dry oregano
  • Wine – dry white wine
  • Black olives –

What white wine is best?

A dry white wine is usually best for cooking. Pinot Grigio, Sauvignon Blanc, and Chardonnay would make nice choices. I have always been told never cook with wine you won’t drink.

Should you rinse the chicken before cooking?

Salmonella, Campylobacter and other harmful bacteria live on raw chicken. Washing or rinsing the chicken will not remove any harmful live bacteria such as salmonella or campylobacter from it.

In fact it can worsen it by helping the bacteria to spread throughout your kitchen. Whereas cooking the chicken thoroughly will eliminate any bacteria.

Two pieces of chicken on a white plate.

How to make Italian Chicken

In a medium to large skillet, you could also use a cast-iron skillet if you prefer, add the chicken pieces, sprinkle with a little salt add the water, a sprig of rosemary and 2 or 3 salvia leaves.

Chicken pieces with spices and water before cooked in the pan.

Cook on medium high heat to bring it to a boil, then lower the heat and cook until the water has evaporated.

The chicken half cooked and water evaporated.

To the pan add the olive oil and minced garlic cloves, sprinkle the chicken with oregano and cook on medium heat for about 5 minutes or until the chicken starts to brown.

Olive oil, and spices added to the pan.

Add the wine and raise the heat continue to cook for a couple of minutes, add the black olives and cook a minute or two. Serve immediately.

Chicken is ready in the pan with the olives.

How do you know when Chicken is cooked?

Chicken is cooked when it reaches an internal temperature of 160F using a instant read thermometer be sure to check in the thickest part of the breast, they also say if you slice the meat and the juice runs clear it’s done.

What to serve with Italian Chicken

I like to serve it with a simple salad, or green beans, cauliflower rice would also be a good choice. If you are looking for heavier carbohydrates then this Parmesan Garlic Rice or Rosemary Roasted Potatoes would be delicious with this dish.

How to store it

Any leftovers should be stored in an airtight container in the refrigerator. It will keep for up to two to three days in the fridge. It can be reheated in a skillet or microwave. If you reheat in a skillet then add a bit of water or broth and heat through.

Two pieces of chicken on a white plate.

More Italian Chicken Recipes

Chicken in a black pan.

Easy Flavorful Italian Chicken

Rosemary Molloy
This Italian Chicken also known in Italian as Cacciatore in Bianco or Hunter Chicken, is very easy, moist and so full of flavor, with fresh herbs and olive oil.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Main Dish
Cuisine Italian
Servings 3 servings
Calories 353 kcal

Ingredients
 
 

  • pounds chicken pieces (I cut 3 chicken breasts into 3 pieces)
  • ¼ teaspoon salt
  • cups water
  • 1 tablespoon Olive oil
  • 4-5 leaves fresh sage
  • 1-2 sprigs fresh rosemary
  • 1-2 cloves garlic minced
  • ½ teaspoon oregano
  • ¼ cup white wine
  • ¼-⅓ cup black olives

Instructions
 

  • In a medium to large skillet, add the chicken pieces, sprinkle with a little salt, add the water, a sprig of rosemary and 2 or 3 sage leaves.
  • Cook on medium high heat to bring it to a boil, then lower the heat, cover and cook until the water has evaporated, if after about 30-35 minutes there is still quite a bit of water then remove the cover and raise the heat until the water has evaporated.
  • To the pan add the olive oil and minced garlic cloves, sprinkle the chicken with oregano and cook on medium heat for about 5 minutes or until the chicken starts to brown.
  • Add the wine and raise the heat to medium/high continue to cook for a couple of minutes so it evaporates and the chicken browns more, add the black olives and cook a minute or two. Serve immediately. Enjoy!

Notes

A dry white wine is usually best for cooking. Pinot Grigio, Sauvignon Blanc, and Chardonnay would make nice choices. I have always been told never cook with wine you won’t drink.
Chicken is cooked when it reaches an internal temperature of 160F (71C) using a instant read thermometer be sure to check in the thickest part of the breast, they also say if you slice the meat and the juice runs clear it’s done.
If you are using game (such as rabbit) then place it in a bowl large enough that it can be covered completely with water. Cover it with water, add 1/4 cup of white wine vinegar. Let it sit for 6-8 hours, you can refrigerate it if you prefer. This will help remove the wild flavor. Then drain, rinse well and cut into pieces. 
Any leftovers should be stored in an airtight container in the refrigerator. It will keep for up to two to three days in the fridge. It can be reheated in a skillet or microwave. If you reheat in a skillet then add a bit of water or broth and heat through.

Nutrition

Calories: 353kcal | Carbohydrates: 2g | Protein: 21g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 485mg | Potassium: 290mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
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8 Comments

  1. Hi Rosemary
    My mother would make Fragoni (I’m sure it’s not the correct spelling).
    My mother would make the pastry and then fill with eggs, sugar and ricotta.
    Would you have the recipe?
    Thank you
    Lina

  2. Should have read the rest of the article first. You did say sage in the first part of the ingredients. My hasty mistake. 🙂

    1. Hi J, so sorry, I have no idea what it is with that herb, but I can never remember the English word for it and I always say Salvia, yes it is sage, I correct it. Thanks.

  3. 4 stars
    Would like to use quarted chicken legs. How long do I cook it for? Also please expand on using rabbit. The photo resembles a dish, using rabbit, my grandmother made over 60 years ago. I have been searching for this recipe using rabbit for over 40 years. My grandmother passed away many years ago. So thank you

    1. Hi Diane, in the notes I include how to make it with rabbit, and yes I did it on purpose, I cut the chicken pieces into a bit bigger than bite size pieces. This is the exact same recipe my mother in law used to make rabbit. So I think you found it! If you are using bigger pieces then add a bit more water and go for about 40-45 minutes, but be sure to check for doneness with an internal thermometer. Let me know how it goes.

4.80 from 5 votes (4 ratings without comment)

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