Ina Garten, also known as the Barefoot Contessa, is renowned for her delicious and approachable recipes. Here's an adaptation of her Chicken Cacciatore recipe that unveils culinary excellence.
Ingredients: – 4 bone-in, skin-on chicken thigh – 4 bone-in, skin-on chicken drumstick – Salt and freshly ground black pepper – All-purpose flour, for dredging – 3 tablespoons olive oil – 1 large yellow onion, thinly sliced – 2 red bell peppers, sliced – 2 yellow bell peppers, sliced – 3 garlic cloves, minced
– 1 cup dry white wine – 1 can (28 ounces) crushed tomatoe – 1 tablespoon tomato paste – 1 teaspoon dried oregano – 1 teaspoon dried thyme – 1/4 teaspoon red pepper flakes (adjust to taste) – 1/2 cup chicken broth – Chopped fresh parsley, for garnish
Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare the Chicken: Season the chicken thighs and drumsticks generously with salt and pepper. Dredge the chicken pieces in flour, shaking off any excess.
Brown the Chicken: In a large Dutch oven or oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken pieces in batches and cook until golden brown on all sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
Sauté the Vegetables: In the same pot, add the sliced onion and bell peppers. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Add the Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, dried oregano, dried thyme, and red pepper flakes. Season with salt and pepper to taste. Bring the mixture to a simmer.
Combine and Bake: Return the browned chicken pieces to the pot, nestling them into the tomato and vegetable mixture. Pour the chicken broth over the top. Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
Bake and Serve: Bake the Chicken Cacciatore in the preheated oven for 45-50 minutes, or until the chicken is cooked through and tender. Garnish with chopped fresh parsley before serving.
Serve and Enjoy: Serve the Chicken Cacciatore hot, spooned over cooked pasta, rice, or polenta. Enjoy the rich flavors and tender chicken, and savor the culinary excellence of this classic Italian dish.
Share this comforting Chicken Cacciatore recipe from Ina Garten with loved ones because it is a joyous ode to flavors and comfort food. Indulge in the delicious flavor of this classic recipe!
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