Pollo alla Cacciatora Bianco
This lighter take on a classic Italian cacciatore features tender chicken thighs simmered in a fragrant blend of apple cider vinegar, herbs, and lemon. Cannellini beans and cavolo nero add heartiness and texture, while a touch of citrus brightens the rich, savory sauce. Simple, wholesome, and full of comforting flavor, it is the kind of dish that feels both rustic and refined, perfect for an easy weeknight meal or relaxed weekend dinner.
Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients:
6 boneless, Bare Birds – Chicken Thighs fillets
45 ml olive oil (for frying and sautéing)
60 g plain flour (for dusting)
Salt and pepper, to taste
2 French shallots (about 100g), finely chopped
2 cloves garlic, minced
100 ml Mazzetti – dry Apple Cider Vinegar
250 ml chicken broth (low-sodium)
1 can (about 240g) cannellini beans, drained and rinsed
1 bunch cavolo nero (about 200g), stems removed and leaves torn into pieces
Zest and juice of 1 lemon
2 sprigs fresh rosemary (or 2 teaspoons dried rosemary)
3 sprigs fresh thyme (or 2 teaspoons dried thyme)
Method:
Pat the chicken pieces dry, then season with salt and pepper. Dredge them lightly in the flour, shaking off any excess. Ensure that the fillets are about 2 cm thick to keep them juicy when cooking.
Heat 15 ml of olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook for about 3-4 minutes on each side until golden and just cooked through. Remove the chicken from the pan and set it aside.
In the same skillet, add the remaining 30 ml of olive oil. Add the chopped shallots and cook for about 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another minute.
Pour in the apple cider vinegar, scraping the bottom of the pan to lift up any caramelised bits. Let the vinegar simmer for about 2 minutes until it has reduced slightly.
Add the chicken broth, cannellini beans, rosemary, and thyme to the pan. Season with salt and return the chicken fillets to the pan and allow the mixture to simmer on low for 10-12 minutes, or until the sauce has thickened and the chicken is cooked through.
During the last 3 minutes of cooking, add the torn cavolo nero leaves to the pan. Stir to combine, turn off the heat and cover the pan with a lid, allow the cavolo nero to wilt and become tender.
Serve on a platter, season with freshly cracked pepper, lemon zest and a drizzle of olive oil and finish with a splash of apple cider vinegar.
