White Hunter’s Chicken is a tasty and aromatic variant of the classic dish from Italian tradition. Without tomato, this version highlights the flavor of the meat, enriched with aromatic herbs, white wine, and a sautéed vegetable base that releases all its flavor during cooking. The recipe is easy and quick, perfect for those who want to serve a tasty yet simple main course, ideal for a family lunch or a rustic dinner with friends.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 281.48 (Kcal)
- Carbohydrates 6.30 (g) of which sugars 2.34 (g)
- Proteins 25.42 (g)
- Fat 17.72 (g) of which saturated 5.15 (g)of which unsaturated 10.83 (g)
- Fibers 2.23 (g)
- Sodium 489.58 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs chicken (thighs and drumsticks)
- 1 carrot
- 1 stalk celery
- Half onion
- 2 tbsps green olives
- 1 tbsp Taggiasca olives (or black)
- Quarter cup white wine
- 1 leaf bay leaf
- 1 sprig rosemary
- 1 sprig thyme (or marjoram)
- 3 leaves sage
- meat broth (or water)
- rice flour (or other flour as desired)
- extra virgin olive oil
- salt
- pepper
Tools
- Casserole
- Pan
- Cutting board
Preparation
Dry the chicken well and coat it with rice flour, or regular all-purpose flour.
Peel the carrot, remove the strings from the celery, and peel the onion. Chop the vegetables with a knife, without making the cubes too small.
Brown the chicken in a casserole with a drizzle of extra virgin oil, turning it a couple of times and adding salt and pepper (1). Deglaze with white wine and let it evaporate.
In a separate small pan, sauté the vegetables with a little oil for a few moments.
Add them to the meat and mix. Also add the washed and dried herbs (2). Moisten the base with half a ladle of broth or hot water.
Put a lid on, lower the heat, and let cook for about 30 minutes.
Now add the green olives and pitted Taggiasca olives (3). Continue cooking for another 5-10 minutes, adding more liquid if necessary.
If you like, you can also deglaze with a tablespoon of apple cider vinegar.
White Hunter’s Chicken is ready, tender and tasty… transfer it to a platter with its cooking sauce and serve hot.
Tips and Notes
You can vary the herbs to your taste. You can add a pinch of chili pepper or paprika if you like.
You can use thighs, drumsticks, or other parts of the chicken. To reduce fat, you can remove the skin (though I recommend keeping it).
FAQ
How long does White Hunter’s Chicken keep?
You can keep it for a couple of days in the refrigerator, in a well-sealed glass container. Then just reheat it in a pan, adding a little broth if needed.
