Description
Ina Garten’s chicken cacciatore brings rustic Italian flavors to home kitchens with tender chicken braised in a rich tomato sauce. Fragrant herbs and wine elevate this classic one-pot meal that delights with its hearty, comforting essence.
Ingredients
Scale
- 4 chicken thighs
- 2 chicken breasts (with skin and backbone, halved crosswise)
- ½ cup all-purpose flour (for dredging)
- 3 tbsps olive oil
- 1 onion, chopped
- 1 large red bell pepper, chopped
- 3 garlic cloves, finely chopped
- ¾ cup dry white wine
- 1 (28 oz / 794 g) can of diced tomatoes with juice
- ¾ cup reduced-sodium chicken broth
- 2 tsp salt (plus more to taste)
- 1 tsp freshly ground black pepper (plus more to taste)
- 1 ½ tsp dried oregano leaves
- 3 tbsps drained capers
- ¼ cup coarsely chopped fresh basil leaves
Instructions
- Seasoning Preparation: Generously coat chicken thighs and breasts with salt, black pepper, and a light dusting of all-purpose flour for a protective layer.
- Chicken Browning: Sear chicken pieces in hot vegetable oil over medium-high heat until golden, approximately 4-5 minutes per side. Cook in batches if necessary to prevent overcrowding. Transfer seared chicken to a clean plate.
- Vegetable Sautéing: In the same skillet, cook bell peppers, onions, and garlic until onions become translucent, about 4-5 minutes. Season with additional salt and pepper to amplify the aromatic profile.
- Deglazing and Sauce Building: Pour white wine into the skillet, reducing by half while scraping up browned bits. Incorporate crushed tomatoes, chicken broth, capers, and dried oregano to create a robust sauce.
- Simmering Process: Reintroduce chicken pieces into the sauce, ensuring partial submersion. Cover partially and simmer on low heat until chicken reaches proper internal temperature – approximately 25-35 minutes for breasts, 20-30 minutes for thighs.
- Finishing Touches: Remove chicken and arrange on serving platter. If sauce needs thickening, continue simmering for 2-3 minutes. Skim excess surface fat, then cascade sauce over chicken. Garnish with fresh chopped basil leaves and serve immediately.
Notes
- Flour Coating Tip: Lightly dust chicken with flour to create a crispy exterior that locks in moisture and helps develop a rich, golden-brown crust during searing.
- Batch Cooking Strategy: Avoid overcrowding the skillet when browning chicken to ensure each piece develops a perfect golden color and maintains even heat distribution.
- Wine Deglazing Magic: Use white wine to lift and incorporate delicious browned bits from the skillet bottom, adding depth and complexity to the sauce’s overall flavor profile.
- Sauce Consistency Secret: Allow the sauce to simmer uncovered in the final stages to naturally thicken and concentrate flavors, creating a more intense and robust sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 380
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 100 mg