Description
Home cooks adore this classic chicken cacciatore recipe from Ina Garten’s kitchen. Fresh ingredients and simple techniques create a rustic Italian-style dish you’ll savor with family and friends.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 3 cloves garlic, minced
- 3 tbsps (45 ml) olive oil
- 28 oz (794 g) can crushed tomatoes
- ½ cup (120 ml) dry white wine (such as Pinot Grigio)
- ½ cup (120 ml) chicken stock
- 2 tbsps (30 g) tomato paste
- 1 tsp dried oregano
- 1 tsp fresh thyme (or 4–5 sprigs, optional)
- ¼ tsp red pepper flakes (optional for heat)
- 2 tbsps capers, drained
- 2 tbsps fresh parsley, chopped (for garnish)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Chicken Preparation: Pat chicken thighs completely dry and season generously with kosher salt and black pepper on both sides.
- Searing Technique: Heat olive oil in a Dutch oven over medium-high heat until nearly smoking, then place chicken skin-side down. Allow to develop a golden-brown crust for 5-7 minutes without moving, then flip and cook opposite side for 3-4 minutes until caramelized. Remove chicken and set aside.
- Vegetable Sautéing: In the same pot, add remaining olive oil and sauté sliced onions and bell peppers until soft and translucent. Add minced garlic and cook briefly to release aromatic oils without burning.
- Sauce Development: Deglaze pan with white wine, scraping browned bits from bottom. Reduce wine by one-third, then introduce crushed tomatoes, chicken stock, tomato paste, dried oregano, fresh thyme, red pepper flakes, and capers. Create a robust, complex sauce base.
- Braising Process: Return browned chicken thighs to the sauce, positioning them skin-side up and partially submerged. Reduce heat to low, cover, and simmer for 30-35 minutes until chicken becomes tender and fully cooked.
- Finishing Touches: Adjust seasoning with additional salt and pepper. Garnish with freshly chopped parsley and serve over pasta, polenta, or with crusty bread to absorb the rich sauce.
Notes
- Master Browning Technique: Achieving a golden-brown crust on chicken is crucial for developing deep, rich flavors and creating a restaurant-quality dish.
- Wine Reduction Magic: Deglazing with white wine and reducing it concentrates flavors and adds complexity to the sauce, unlocking hidden taste dimensions.
- Simmering Secrets: Nestling chicken partially in sauce ensures even cooking while maintaining crispy skin and preventing sauce from diluting the meat’s caramelized exterior.
- Herb and Spice Balance: Fresh parsley and dried herbs like oregano and thyme transform the dish from ordinary to extraordinary, adding layers of aromatic brightness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 120 mg