Italian · dinner
80m
Total time
4
Servings
520
kcal
medium
Difficulty
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FAQ · Things people ask
Both are historically legitimate. Red (something Chianti-style) gives a deeper, more robust braise with a darker sauce — this is the Tuscan approach. White produces a lighter, more herb-forward result and is traditional in Rome and the north. A simple rule: white if you want subtlety, red if you want richness. Either way, use wine you'd actually drink — it concentrates significantly.
Boneless thighs work at a pinch — cut total braising time to 20–25 minutes and expect a thinner sauce since there's less collagen. Boneless breasts are a different problem: they dry out badly in a long braise and add nothing to the sauce. Skin-on, bone-in thighs and drumsticks are the right choice here.
Both, in sequence. Cover for the first 35–40 minutes so the chicken braises in a moist environment. Remove the lid for the final 10–15 minutes to reduce the sauce. If the lid stays on throughout, you'll end up with a diluted, brothy liquid — technically cooked, but not finished.
Polenta is the most natural pairing — it absorbs the sauce well and doesn't compete. Crusty bread, egg pappardelle, or plain white rice all work. Cacciatora is not fussy about what goes underneath it.
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