Next Time You Buy a Whole Chicken, Make This
Next Time You Buy a Whole Chicken, Make This is a easy Italian recipe that serves 4. 350 calories per serving. Recipe by Giovanni Siracusa on YouTube.
Prep: 15 min | Cook: 46 min | Total: 1 hr 11 min
Cost: $17.10 total, $4.28 per serving
Ingredients
- 2 kg Chicken (whole chicken, skin-on, bone-in pieces, ask butcher to cut)
- 2 tablespoons Olive Oil (extra virgin)
- 2 pieces Carrots (peeled and sliced)
- 2 stalks Celery (leaves kept on, sliced)
- 1 piece Onion (large, chopped)
- 4 cloves Garlic (unpeeled, skins left on for rustic flavor)
- 6 leaves Fresh Sage
- 1 sprig Fresh Rosemary
- 0.5 cup Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
- 1.5 cup Boiling Water (freshly boiled)
- 0.5 cup Mixed Olives (country mix, pitted)
- to taste Salt
- to taste Black Pepper
Instructions
Brown the Chicken
Heat olive oil in a large skillet over medium‑high heat. Place the chicken pieces skin‑side down and let them sizzle without moving until the skin is golden and crisp.
Time: PT5M
Temperature: medium-high
Add Vegetables and Flip
Scatter the sliced carrots, celery (with leaves), and chopped onion around the chicken. Let them cook for a couple of minutes, then flip the chicken pieces to brown the other side.
Time: PT5M
Temperature: medium
Deglaze with White Wine
Pour in ½ cup dry white wine, scraping the browned bits from the bottom of the pan. Allow the wine to reduce slightly.
Time: PT3M
Temperature: medium
Add Aromatics and Season
Toss in the sage leaves, rosemary sprig, and unpeeled garlic cloves. Sprinkle with salt and pepper.
Time: PT1M
Add Boiling Water and Simmer
Add 1½ cups boiling water, bring to a gentle simmer, then cover and reduce heat to low. Let the chicken cook for about 25 minutes.
Time: PT25M
Temperature: low
Finish with Olives
Remove the rosemary and sage, stir in the mixed olives, uncover, and simmer another 5‑10 minutes until the sauce thickens.
Time: PT8M
Temperature: low
Plate and Serve
Transfer the chicken pieces to a serving plate, spoon the vegetables and sauce over them, and serve with a rustic loaf of bread for dipping.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Allergens: Olives, Wine (contains sulfites)
Ingredient Substitutions
- Instead of Chicken: bone-in chicken thighs
- Instead of Olive Oil: vegetable oil
- Instead of Carrots: parsnips
- Instead of Celery: fennel stalks
- Instead of Onion: shallot
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Fresh Sage: dried sage (1 tsp)
- Instead of Fresh Rosemary: dried rosemary (1 tsp)
- Instead of Dry White Wine: chicken broth, white wine vinegar (1 tbsp) + water
- Instead of Boiling Water: low‑sodium chicken broth (1.5 cup)
- Instead of Mixed Olives: green olives, black olives
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
Equipment Needed
- Large Skillet or Dutch Oven
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Measuring Cups
- Ladle (optional)
- Serving Plate
- Paper Towels (optional)
Critical Steps — Do Not Skip
- Browning the chicken skin to develop flavor.
- Deglazing with white wine to lift fond.
- Simmering covered for 25 minutes to cook chicken through.
- Adding olives at the end to preserve texture.
Chef Tips from the Video
- Keep the herb sprigs whole so they can be removed easily after infusing flavor.
- Use a high‑quality extra‑virgin olive oil for richer taste.
- Serve with a crusty Italian loaf to soak up the glossy sauce.
Troubleshooting
Chicken is not fully cooked after 25 minutes.
Continue simmering uncovered for an additional 5‑10 minutes until the internal temperature reaches 165°F (74°C).
Sauce is too watery.
Uncover and simmer on low heat for a few more minutes, or stir in a teaspoon of flour slurry (flour mixed with cold water).
Olives are too salty.
Rinse the olives briefly before adding, or reduce the added salt.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Brown the chicken and chop the vegetables up to a day ahead; store separately.
- The broth can be prepared in advance and kept hot for quick addition.
- Olives can be added just before serving to keep them firm.
Frequently Asked Questions
What is the cultural significance and history of Chicken Cacciatore Bianco in Italian cuisine?
Chicken Cacciatore Bianco is a traditional hunter’s stew from Italy that predates the introduction of tomatoes. It reflects rustic, countryside cooking where poultry is braised with wild herbs, root vegetables, and olives, creating a hearty, forest‑flavored dish.
What are the traditional regional variations of Chicken Cacciatore in Italy?
In central Italy, the white version (cacciatore bianco) uses wine, herbs, and olives, while the southern regions often add tomatoes for a red sauce. Some Alpine areas add mushrooms, and coastal versions may incorporate capers or anchovies.
How is Chicken Cacciatore Bianco traditionally served in Italy?
It is traditionally served family‑style on a large platter with rustic bread or polenta on the side, allowing diners to soak up the fragrant broth. The dish is often enjoyed as a main course for lunch or dinner.
What occasions or celebrations is Chicken Cacciatore Bianco associated with in Italian culture?
Cacciatore dishes are common for weekend family meals, hunting celebrations, and rustic festivals. They are also served during cooler months as a warming, comforting main course.
What authentic ingredients are essential for Chicken Cacciatore Bianco versus acceptable substitutes?
Authentic ingredients include bone‑in chicken pieces, fresh sage and rosemary, white wine, and a mix of olives. Substitutes can be dried herbs (in smaller amounts), chicken broth instead of wine, and canned olives if fresh are unavailable.
What are the most common mistakes to avoid when making Chicken Cacciatore Bianco?
Common mistakes include not browning the chicken skin enough, adding olives too early so they become mushy, and over‑reducing the sauce which can become overly salty. Also, avoid overcrowding the pan which prevents proper caramelization.
Why does this Chicken Cacciatore Bianco recipe use white wine instead of chicken broth for deglazing?
White wine adds acidity and depth that balances the richness of the rendered chicken fat, while also lifting the fond from the pan. Broth would provide flavor but lacks the bright note that wine contributes to the rustic profile.
Can I make Chicken Cacciatore Bianco ahead of time and how should I store it?
Yes, you can prepare the dish up to a day in advance. Cool it quickly, store in an airtight container in the refrigerator, and gently reheat on the stove, adding a splash of water if the sauce has thickened too much.
What texture and appearance should I look for when the Chicken Cacciatore Bianco is done?
The chicken should be tender but still hold its shape, and the sauce should be glossy, slightly thickened, and coat the pieces. The vegetables should be soft but not mushy, and the olives should retain their shape.
What does the YouTube channel Giovanni Siracusa specialize in?
The YouTube channel Giovanni Siracusa focuses on home‑cooked, family‑friendly Italian recipes, often highlighting rustic, traditional dishes with clear, step‑by‑step instructions.
How does the YouTube channel Giovanni Siracusa's approach to Italian cooking differ from other Italian cooking channels?
Giovanni Siracusa emphasizes simplicity and authenticity, using everyday ingredients and techniques that a home cook can replicate, whereas many other channels may focus on gourmet plating or complex techniques.
Last updated: November 5, 2026
