Ina Garten Chicken Cacciatore Recipe

This Ina Garten Chicken Cacciatore Recipe is a rustic and hearty recipe, which is made with bone-in chicken thighs and a rich tomato sauce. It’s a classic, foolproof recipe, ready in about 1 hour.

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Ina Garten Chicken Cacciatore Recipe Ingredients

• 6 bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 2 bell peppers (1 red and 1 yellow), sliced into strips
• 3 cloves garlic, minced
• ½ cup dry white wine (like Pinot Grigio)
• 1 (28-ounce) can crushed tomatoes
• ½ cup chicken stock
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp fresh thyme (or 4-5 sprigs)
• ¼ tsp red pepper flakes (optional)
• 2 tbsp capers, drained
• Kosher salt and freshly ground black pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

How To Make Ina Garten Chicken Cacciatore

1. Brown the Chicken: Pat the chicken thighs completely dry and season them generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Place the chicken skin-side down and cook for 5-7 minutes until the skin is deep golden brown and crisp. Flip and cook for another 3-4 minutes. Transfer the chicken to a plate.
2. Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Add the sliced onions and bell peppers and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for one more minute until fragrant.
3. Deglaze and Build the Sauce: Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce. Stir in the crushed tomatoes, chicken stock, tomato paste, oregano, thyme, red pepper flakes, and capers.
4. Simmer the Stew: Return the browned chicken thighs to the pot, placing them skin-side up. Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and let it cook for 30-35 minutes, until the chicken is tender and cooked through.
5. Finish and Serve: Taste the sauce and adjust the seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve hot.

Recipe Tips

• How do I get the most flavor in the sauce? The secret is in the first two steps. Getting a deep, golden-brown sear on the chicken skin builds a flavorful foundation. Then, when you add the wine, be sure to scrape up all those delicious browned bits (the “fond”) from the bottom of the pot. This deglazing step adds immense depth to your sauce.
• How do I keep the chicken tender? After the initial browning, the key is a gentle simmer. Cooking the chicken on low heat allows the meat to become tender and juicy without drying out.
• Can I use boneless chicken? Yes, you can use boneless, skinless chicken thighs. They will cook faster, so reduce the simmering time to about 20-25 minutes.
• How can I make this ahead of time? This is a perfect make-ahead dish. The flavors actually get even better the next day. Simply prepare the entire dish, let it cool, and store it in the refrigerator. Reheat gently on the stovetop before serving.

What To Serve With Chicken Cacciatore

This rustic Italian stew is perfect for soaking up its own delicious sauce. Serve it with:

• Creamy polenta
• Pasta, such as spaghetti or penne
• Crusty bread
• A simple arugula salad with a lemon vinaigrette

How To Store Chicken Cacciatore

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze: This dish freezes very well. Once completely cooled, transfer it to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm gently on the stovetop over low heat until heated through.

Chicken Cacciatore Nutrition Facts

• Calories: ~350 per serving
• Protein: 28g
• Carbohydrates: 12g
• Fat: 18g
• Fiber: 4g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Ina Garten Chicken Alfredo Recipe
• Ina Garten Chicken Casserole Recipe