Chicken and Mushroom Bianco Recipe

Try this great weeknight recipe for a “white” cacciatore with mushrooms and herbs, but no tomatoes. Serve it over orzo, the rice-shaped pasta.

From "Patsy's Italian Family Cookbook"
September 2015

  • In this cookbook, chef Sal Scognamillo shares his classic Neapolitan recipes - like this chicken and mushroom bianco - along with memories of the early days of Patsy's, and visits from many bold-faced names who became regulars.
    Photo by saquizeta/Fotolia
  • In "Patsy's Italian Family Cookbook", chef Sal Scognamillo features recipes we really want to eat and can easily make at home. Recipes are based on the ones the family brought with them from Naples, and are, as Sal notes, "just bigger batches of what Grandma Concetta, Aunt Anna, and others cooked for their families at home."
    Cover courtesy St. Martin's Press

Total Hands-On Time: 1 hour

Preparation Time: 15 min

Cook Time: 45 min

Yield: 4 servings

A big, warm, beautiful Italian cookbook with full color throughout, Patsy’s Italian Family Cookbook (St. Martin’s Press, 2015) by chef Sal Scognamillo is a great book for those who know the restaurant, and the nationally distributed sauce and pasta line, but also for those who love classic Italian.


• 1/4 cup olive oil
• One 4-pound chicken, cut into 8 serving pieces
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1-1/2pounds white button mushrooms, sliced
• 1 tablespoon finely chopped fresh rosemary, plus rosemary sprigs for garnish
• Salt and freshly ground black pepper
• 1/2 cup dry white wine


1. Heat the oil in a large, deep skillet over medium-high heat. Working batches, add the chicken and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a plate.

2. Add the onion to the fat in the skillet and cook, stirring often, until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. In four additions, stir in the mushrooms and cook, stirring of­ten, letting the first batch soften before adding the next, about 3 minutes. Add the wine and rosemary and bring to a boil, scraping up any browned bits in the pan with a wooden spoon. Season to taste with salt and pepper.

3. Return the chicken to the skillet. Reduce the heat to medium-low. Cover tightly and simmer until the chicken shows no sign of pink when pierced at the thighbone, about 45 minutes. Season again with salt and pepper. Transfer to a serving platter, top with the rosemary sprigs, and serve hot.

More from Patsy's Italian Family Cookbook:

Reprinted with permission from Patsy’s Italian Family Cookbook by Sal Scognamillo and published by St. Martin’s Press, 2015. 

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