Ina Garten’s Chicken Cacciatore Recipe: Unveiling Culinary Excellence

Ina Garten, also known as the Barefoot Contessa, is celebrated for her culinary expertise and delicious recipes. While she hasn't shared a specific recipe for Chicken Cacciatore, I can provide you with a general interpretation of this classic Italian dish inspired by her style:

Ingredients: – 4 bone-in, skin-on chicken thighs – 4 bone-in, skin-on chicken drumsticks – Salt and black pepper, to taste – 2 tablespoons olive oil – 1 large onion, diced – 2 bell peppers (red and/or yellow), sliced – 3 cloves garlic, minced – 1 teaspoon dried oregano – 1 teaspoon dried basil

– 1/2 teaspoon dried thyme – 1/4 teaspoon red pepper flakes (optional, for heat) – 1 cup dry red wine – 1 can (14.5 oz) diced tomatoes, with juices – 1 can (6 oz) tomato paste – 1/2 cup chicken broth – 1 tablespoon balsamic vinegar – 1 tablespoon chopped fresh parsley, for garnish – Cooked pasta or crusty bread, for serving

Instructions: 1. Preheat your oven to 350°F (175°C). 2. Season the chicken thighs and drumsticks generously with salt and black pepper. 3. In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces, skin-side down, and cook until golden brown, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.

4. In the same skillet, add the diced onion and sliced bell peppers. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. 5. Add the minced garlic, dried oregano, dried basil, dried thyme, and red pepper flakes (if using) to the skillet. Cook for an additional 1-2 minutes, until fragrant.

6. Pour in the dry red wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. 7. Stir in the diced tomatoes with their juices, tomato paste, chicken broth, and balsamic vinegar. Bring the mixture to a simmer.

8. Return the browned chicken pieces to the skillet, nestling them into the sauce. 9. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 45-50 minutes, or until the chicken is cooked through and tender.

10. Remove the skillet from the oven. Garnish the Chicken Cacciatore with chopped fresh parsley. 11. Serve the Chicken Cacciatore hot, over cooked pasta or with crusty bread to soak up the delicious sauce.

This Chicken Cacciatore recipe yields tender, flavorful chicken in a rich tomato sauce with peppers and onions—an exemplary dish that embodies culinary excellence. Enjoy the dish inspired by Ina Garten's timeless style!

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