Pollo alla Boscaiola (Italian chicken with mushrooms)
Pollo alla boscaiola is a hearty Italian dish where chicken is typically simmered with mushrooms, white wine, and herbs, often with a touch of tomato or cream, depending on the regional variation. The mushrooms and the rustic flavors of the dish evoke the kind of food that hunters might enjoy in the woods (hence the name).
My mother-in-law, who’s Italian, is the one who taught me how to make pollo alla boscaiola. She’s got this amazing knack for turning simple ingredients into something magical.
The version I’m sharing with you is made in bianco, meaning it’s cooked without tomato sauce but with a splash of wine that gives it an amazing aroma.
But if you’re in the mood for something a bit different, you can toss in some cherry tomatoes or a chunky tomato passata to make it red. Black olives are a must, but the real stars are the porcini mushrooms and fresh herbs that make it smell incredible.
One of my favorite parts of making this dish is the mushroom picking. We live near some beautiful woods, so every fall, my husband and I head out with our baskets to hunt for mushrooms. It’s become our little ritual—wandering through the crisp, cool air, hunting for those precious porcini mushrooms.
There’s something so satisfying about gathering them ourselves and then cooking with them later. It feels like we’re really connecting with the season.
What Ingredients You’ll Need
- Chicken: I like to use quarters but you can make this dish with chicken thighs, drumsticks, or even breast.
- Mushrooms: You’ll need a mix of wild mushrooms, any type, but funghi porcini are always a must since they provide a unique flavor to this dish.
- Olives: Use black and green olives for a nice combination of flavors (blacks are usually more sweet). And don’t forget to remove the pit.
- Fresh herbs: Pollo alla boscaiola won’t be such a fall dish without earthy herbs like rosemary, sage, and bay leaves. Add as much as you want but make sure to balance the flavors.
- Wine: To create the delicious sauce, choose for a good quality of dry white wine. If you prefer to leave it out, replace with chicken stock.
- Oil: A good quality of extra virgin olive oil is what I recommend.
- Aromatics & seasonings: Onion and garlic, finely chopped. Salt and pepper to taste.
How to Make Pollo alla Boscaiola
First, season your chicken with salt and pepper—don’t skimp on it. In a large pan, heat some olive oil over medium-high heat and cook the chicken for about 15 minutes, turning it to brown all sides.
Next, add the onion and garlic and cook for about 5 minutes until the onion softens. Pour in the wine and cook it down for 4-5 minutes until it reduces a bit. Stir in the mushrooms and herbs, then add about half a cup of chicken stock, salt, and pepper. Bring it to a simmer, then cover and cook on low for 40 minutes, flipping the chicken once halfway through. If the sauce gets too dry, add more stock.
After 40 minutes, remove the lid, taste the sauce, and adjust seasoning if needed. Let it reduce to your preferred thickness. Once the chicken’s done, turn off the heat and let it rest for 10 minutes.
Serve with something to soak up that delicious sauce—roasted potatoes, polenta, or pasta are perfect. And boom, you’ve got yourself a cozy, flavorful meal. Enjoy!
How is This Dish Served in Italy
We usually serve this pollo alla boscaiola as Italians do at restaurants, with lots of homemade bread to mop up all that delicious sauce. This is called fare la scarpetta and is totally fine to do it not only at home but also at casual restaurants, so don’t worry, nobody will judge you for doing so!
However, you can also serve the chicken and boscaiola sauce over creamy polenta, your favorite noodles, or even a big bowl of rice. Is all about enjoying food, right? My husband love verza e patate as a side!
Print The Recipe
Pollo alla Boscaiola
Ingredients
- 8 pieces chicken
- 1 pound fresh wild mushrooms (cleaned and sliced, or use frozen)
- ⅔ cup black and green olives (pitted)
- ⅔ cup onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 2 sprigs fresh rosemary
- 3 leaves fresh sage
- 4 bay leaves
- ½ cup white wine (or chicken stock)
- 3 Tablespoons extra virgin olive oil
- chicken stock (as needed)
- Salt and pepper (as needed)
Instructions
- Season the chicken with salt and pepper.
- In a large pan, heat the olive oil and cook the chicken on all sides for 15 minutes or until slightly browned.
- Stir in the onion and garlic, and cook for 5 minutes or until the onion becomes transparent.
- Pour in the wine and cook for 4-5 minutes. Then mix in the mushrooms and herbs.
- Add about half a cup of chicken stock, season with salt and pepper then bring the sauce to a simmer.
- Reduce the heat to the minimun and cover the pan. Cook for 40 minutes flipping the chicken once so it cooks evenly. If needed, add more chicken stock.
- Remove the lid, adjust seasonings to taste, and let the sauce reduce to your liking.
- Once the chicken is cooked, turn off the heat and allow to rest for 10 minutes before serving.
Tips & Notes
- Don’t rush the browning. Let the chicken get a nice golden color before moving on—this adds so much flavor.
- Mushrooms are key! Use a mix of wild and regular mushrooms if you can—they give the dish a richer, more earthy flavor.
- Don’t be afraid to adjust the seasoning along the way. A little more salt, pepper, or wine can make all the difference.
When do you put in the olives?