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Picnic Chicken or Chicken Alla Cacciatore

This recipe can be enjoyed both as a hot or cold meal. Serve hot with your favourite sides or cool the chicken to make delicious sandwiches.
Serves: 6


1 whole chicken cut into pieces (or 8 skinless thighs or drums)
salt and pepper, to taste
1 tbsp olive oil
½ onion, finely chopped
1 clove garlic, crushed
¼ cup fresh parsley, chopped
½ stalk celery, finely chopped
bay leaves
½ cup dry white wine
½ cup water

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Season chicken with salt and pepper.

  2. Heat a large skillet on high and add olive oil, chicken, onion, garlic, parsley and celery.

  3. When the chicken begins to brown, add the bay leaves and continue cooking until the chicken is a deep brown.

  4. Add the white wine and lower the heat to medium, Continue cooking until the wine evaporates. Add the water, cover and adjust heat to simmer slowly for 45 minutes.

  5. Remove chicken and refrigerate immediately to serve cold.