Equipment
Ingredients
Chicken
- 1200 g chicken thighs and drumsticks, bone-in, skin-on
- 6 g salt
- 2 g black pepper, freshly cracked
- 30 g all-purpose flour
- 30 ml olive oil, extra virgin
Braising Liquid & Aromatics
- 4 garlic cloves, smashed and peeled
- 2 fresh rosemary, whole sprigs
- 4 fresh sage, leaves
- 120 ml dry white wine
- 45 ml white wine vinegar
- 100 g green olives, pitted
- 30 g capers, rinsed
- 120 ml chicken stock
- 1 lemon, zested and juiced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 705 kcal
- Protein
- 66 g
- Carbohydrates
- 40 g
- Fat
- 29 g
- Fiber
- 16 g
- Sugar
- 2 g
- Sodium
- 1559 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 283 mg
- Potassium
- 1291 mg
- Calcium
- 596 mg
- Iron
- 12.5 mg
- Magnesium
- 219 mg
- Phosphorus
- 624 mg
- Zinc
- 7.6 mg
- Vitamin A
- 49 mcg
- Vitamin C
- 27 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.7 mg
- Vitamin K
- 17 mcg
- Vitamin B6
- 1.8 mg
- Vitamin B12
- 1.8 mcg
- Thiamin
- 0.36 mg
- Riboflavin
- 0.69 mg
- Niacin
- 17.3 mg
- Folate
- 35 mcg
- Water
- 318 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the chicken pieces dry with paper towels. Season generously with salt and pepper. If using flour, lightly dust the chicken, shaking off any excess.
Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches if necessary, sear the chicken skin-side down until deep golden brown and crispy, about 5-6 minutes. Flip and brown the other side for 2 minutes. Transfer chicken to a plate.
Reduce heat to medium. Add the smashed garlic, rosemary sprigs, and sage leaves to the rendered fat. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour in the white wine and white wine vinegar. Scrape the bottom of the pan with a wooden spoon or tongs to release any browned bits (fond). Let the liquid bubble vigorously for 2 minutes to cook off the harsh alcohol.
Return the chicken to the pan, skin-side up. Add the chicken stock, olives, and capers. Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes.
Uncover the pan. Stir in the lemon juice. Increase heat to medium-high and cook for 5-10 minutes to reduce the sauce until it coats the back of a spoon. The internal temperature of the chicken must reach at least 74°C/165°F.
Remove from heat. Garnish with fresh lemon zest and serve immediately.
Chef's Notes
- The combination of vinegar and chicken (Pollo all'Aceto) is a staple of rustic Italian cooking; do not skip the vinegar, as it tenderizes the meat.
- For the best flavor, use bone-in, skin-on chicken. Boneless breasts will dry out with this braising method.
- If you can find Taggiasca olives, they are an excellent, authentic alternative to Castelvetrano.
- Serve this with crusty bread (pane sciocco) to mop up the acidic, savory sauce.
- The sauce emulsifies better if you swirl the pan gently during the reduction phase.
Storage
Refrigerator: 3 days — Flavors often improve after 24 hours.
Freezer: 2 months — Sauce may separate slightly; reheat gently.
Reheating: Warm in a covered skillet over medium-low heat with a splash of water.
Troubleshooting
Sauce is too thin/watery
Cause: Not enough reduction time or too much liquid added
Fix: Remove chicken to a warm plate and boil the sauce vigorously over high heat until it reaches desired consistency
Prevention: Measure liquids carefully
Chicken skin is soggy
Cause: Pot was covered for the entire duration or liquid level was too high
Fix: Place the pan under a hot broiler for 2-3 minutes to re-crisp skin (watch carefully)
Prevention: Ensure liquid only comes halfway up the chicken; do not submerge skin
Dish tastes too acidic
Cause: Vinegar or lemon juice did not cook down enough or was over-measured
Fix: Stir in a small knob of cold butter or a pinch of sugar to round out the acidity
Prevention: Ensure the initial vinegar boil-off in step 4 is thorough
Cultural Context
Originating from the 'green heart of Italy', Umbria, this 'in bianco' (white) version of Cacciatora predates the widespread use of tomatoes in Italy. It reflects the hunter's preparation (cacciatore means hunter), using preserved pantry staples like vinegar, wine, and cured olives to flavor wild game or farm birds.
