I’ve always been a fan of Ina Garten’s approach to classic Italian cooking, and her chicken cacciatore recipe is no exception. This dish is a staple for a reason – it’s easy, flavorful, and perfect for a weeknight dinner. ✨
The beauty of cacciatore lies in its simplicity: chicken, onions, bell peppers, tomatoes, and herbs all come together in a rich, savory sauce. It’s a one-pot wonder that’s ready in under an hour.
What I love about this recipe is how it balances flavors and textures. The chicken stays tender, while the vegetables add a nice crunch and the tomatoes bring everything together. Let’s get started!
We’ll walk through the steps to create this classic Italian delight, from prep to plating. With Ina’s guidance, you’ll achieve a delicious, satisfying meal that’s sure to become a family favorite.
Ingredients for best chicken cacciatore recipe ina garten
Here’s everything you need to create Ina’s classic Chicken Cacciatore recipe at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breasts 🍗 | 1 ½ lb | Boneless, skinless, cut into bite-sized pieces |
| Olive Oil 🫒 | 2 tbsp | High quality, extra-virgin |
| Onions 🧅 | 2 whole | Sliced, preferably yellow or sweet |
| Bell Peppers 🌶️ | 2 whole | Any color, sliced |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh |
| Canned Crushed Tomatoes 🍅 | 1 can | San Marzano preferred, 28 oz |
| Dried Oregano 🌿 | 1 tsp | High quality, not ground |
| Dried Thyme 🌿 | ½ tsp | Fresh thyme works too |
| Salt 🧂 | 1 tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground, coarse |
| White Wine 🍷 | ½ cup | Dry, not cooking wine |
| Fresh Basil 🌿 | ¼ cup | Chopped, for garnish |
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You can find most ingredients at your local grocery store. For the best quality tomatoes, look for San Marzano or other Italian brands. Use fresh herbs when available, and choose high-quality olive oil for the best flavor. Consider shopping at Whole Foods or specialty stores for premium ingredients.
If you can't find San Marzano tomatoes, use other canned whole tomatoes as a substitute. For the white wine, you can substitute with chicken broth if preferred. Fresh thyme can replace dried thyme at the same amount. For a spicier version, add some red pepper flakes.
Store leftover cacciatore in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Keep fresh basil wrapped in damp paper towels in the fridge for up to 5 days. Store olive oil in a cool, dark place to preserve its quality.
Step-by-Step Instructions for Ina’s Chicken Cacciatore
Let’s cook through this classic Italian dish together, following Ina Garten’s signature style.
👨🍳 Step 1: Prepare the Chicken and Vegetables
Start by cutting the 1.5 lb chicken breasts into bite-sized pieces. I like to make sure they’re relatively uniform so they cook evenly. Season the chicken with 1 tsp salt and 0.5 tsp black pepper—this enhances the flavor right from the start. While you’re at it, slice the 2 whole onions and 2 whole bell peppers into thin strips. The key here is to make them as uniform as possible so they cook at the same rate.
Next, mince the 4 cloves garlic. I prefer using fresh garlic for its pungency and flavor depth. Having all your ingredients prepped before you start cooking makes the process much smoother.
🍳 Step 2: Sear the Chicken to Perfection
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken in batches if necessary to avoid overcrowding. Cook for 5-7 minutes until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set it aside on a plate. You’ll know it’s done when it reaches an internal temperature of 165°F.
Don’t worry if the chicken isn’t fully cooked at this stage; it will finish cooking later in the sauce. The important thing is to get that nice golden brown crust on the outside, which adds incredible flavor to the dish.
🍳 Step 3: Sauté the Aromatics
In the same skillet (no need to clean it—those browned bits are flavor gold), add the sliced onions and bell peppers. Cook over medium heat for 8-10 minutes, stirring occasionally, until they’re tender and lightly caramelized. The onions should be translucent and starting to turn golden around the edges.
Add the minced garlic and cook for another 1-2 minutes, stirring constantly to prevent burning. You’ll know it’s ready when the garlic is fragrant and aromatic. Be careful not to let it burn, as this can quickly turn bitter.
🥘 Step 4: Build the Sauce and Finish Cooking
Pour in the 0.5 cup white wine and scrape up all those delicious browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until the wine has reduced by half, which intensifies the flavor. Then add the 1 can canned crushed tomatoes, 1 tsp dried oregano, and chef’sa> chefs,主料 the 1 tsp salt, and 0.5 tsp dried thyme. Stir everything together, then return the chicken to the skillet.
Bring the mixture to a simmer, then reduce the heat to low and let it cook covered for 10-15 minutes, or until the chicken is fully coated in the sauce and heated through. The sauce should be rich and bubbly, coating the back of a spoon.
👨🍳 Step 5: Finish with Fresh Basil and Serve
Stir in the 0.25 cup chopped fresh basil just before serving. This adds a bright, fresh flavor that complements the rich tomato sauce. Serve the chicken cacciatore hot, garnished with additional basil if desired. It pairs beautifully with crusty bread or over a bed of pasta.
The final dish should be vibrant and colorful, with tender chicken and vegetables in a rich, flavorful sauce. Each bite should be a perfect balance of savory, tangy, and slightly sweet flavors.
Ina Garten’s chicken cacciatore recipe is a masterclass in simplicity and flavor. This classic Italian dish is elevated by the Barefoot Contessa’s signature touches, making it a standout on any dinner table 🍴. The beauty of cacciatore lies in its flexibility, allowing you to incorporate your favorite ingredients and make it your own.
Key Ingredients 🔪
- High-quality chicken breasts
- Fresh bell peppers
- Onions and garlic for depth
- Mushrooms for an earthy flavor
- Crushed tomatoes for a rich sauce
- White wine for added complexity
- Herbs like thyme and oregano
Ina’s recipe emphasizes using the best ingredients, so don’t skimp on the quality of your chicken, vegetables, and tomatoes. The result is a dish that’s both hearty and refined, perfect for a weeknight dinner or a special occasion 🎉.
Cooking Techniques 👨🍳
The key to a great cacciatore is browning the chicken and cooking the vegetables just right. Ina’s method ensures that the chicken is cooked through and the vegetables are tender, but still crisp. The sauce comes together beautifully, coating the chicken and vegetables in a rich, tangy flavor.
To make Ina’s chicken cacciatore, you’ll need to brown the chicken in a skillet, then set it aside while you cook the onions, bell peppers, and mushrooms. Once the vegetables are tender, you’ll add the garlic, tomatoes, and herbs, and let the sauce simmer until it’s thickened and flavorful ⏰.
Tips & Tricks for Perfect Chicken Cacciatore
These tried-and-tested tips will help you achieve Ina Garten’s signature chicken cacciatore with ease and confidence.
Even Cooking: In Step 1, make sure to cut the 1.5 lb chicken breasts into uniform pieces so they cook at the same rate. This prevents some pieces from being overcooked while others remain underdone.
Searing Perfection: When searing the chicken in Step 2, don’t overcrowd the skillet. Cook in batches if necessary, and make sure the oil is hot before adding the chicken. This ensures a nice golden brown crust that adds depth to the dish. 🔥
Flavor Boost: In Step 3, take your time to cook the onions and bell peppers until they’re tender and lightly caramelized. This step is crucial for developing the rich flavor of the cacciatore.
Final Touches: Stir in the 0.25 cup chopped fresh basil just before serving, as mentioned in Step 5. This adds a bright, fresh flavor that complements the rich tomato sauce perfectly.
Nutrition Facts
320kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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