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.
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.