Ina Garten’s Secret Chicken Cacciatore Recipe Warms Hearts
Every home cook dreams of mastering a classic weeknight chicken cacciatore recipe that Ina Garten has perfected with her elegance.
Her Italian-inspired dish brings robust flavors straight from a rustic kitchen to your dining table.
Bold herbs and tender chicken create a mouthwatering symphony of tastes that dance across your palate.
The rich, aromatic sauce simmers with a deep complexity that promises comfort in every bite.
Fresh ingredients blend seamlessly, turning a simple meal into a memorable culinary experience.
Seasonal vegetables and succulent chicken thighs make this recipe a true crowd-pleaser.
You’ll fall in love with this one-pan wonder that delivers restaurant-quality taste with minimal effort.
Easy Instructions for Ina Garten Chicken Cacciatore
Rustic Chicken Adventure
Chicken Preparation Dusting the chicken with seasoned flour creates a delightful golden exterior that locks in juicy flavors.
Sizzling Golden Brown Carefully brown chicken pieces in a hot skillet until they develop a beautiful caramel-like crust, creating depth and richness in every bite.
Vegetable Symphony Sauté colorful bell peppers, sweet onions, and aromatic garlic until they release their intoxicating fragrance and become wonderfully soft.
Wine and Tomato Magic Splash wine into the pan, allowing it to reduce and concentrate its flavors. Add bright, tangy tomatoes and herbaceous seasonings that transform the dish into a Mediterranean dream.
Slow Simmer Comfort Nestle the browned chicken back into the vibrant sauce, letting everything bubble gently and meld together. The chicken becomes incredibly tender, absorbing all the complex flavors.
Final Flourish Transfer the succulent chicken to a beautiful serving platter. Reduce the sauce until it reaches a perfect consistency, then drizzle generously over the meat. Sprinkle with fresh basil for a burst of freshness.
Quick Recipe Overview
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Calories: 450 kcal
Servings: 4
What You Need for Ina Garten Chicken Cacciatore
For Protein:
Chicken: Tender meat that absorbs rich flavors, choose fresh bone-in pieces for juicier results and deeper taste.
Flour: Light coating that helps create golden crispy exterior and helps thicken sauce naturally.
For Aromatics and Flavor Enhancers:
Onion, Bell Pepper: Provides sweet, slightly charred base that adds depth and complexity to the dish.
Garlic: Intense aromatic that brings robust, earthy undertones to the sauce.
Capers: Briny little gems that deliver sharp, tangy punch and Mediterranean character.
Oregano: Classic herb that introduces warm, slightly peppery notes typical in Italian cooking.
Basil: Fresh green herb sprinkled at end for bright, aromatic finish.
For Liquid and Sauce Components:
White Wine: Adds acidic brightness and helps deglaze pan, releasing delicious browned bits.
Chicken Broth: Creates silky, rich cooking liquid that tenderizes meat and builds sauce foundation.
Tomatoes: Provides vibrant, slightly sweet base that gives classic cacciatore its signature red color and hearty texture.
Tools Required to Make Ina Garten Chicken Cacciatore
Large skillet: Essential for browning chicken and cooking sauce, preferably with high sides.
Cutting board: Needed for preparing vegetables and chopping herbs.
Sharp chef's knife: Perfect for slicing onions, bell peppers, and mincing garlic.
Tongs: Helps turn and handle chicken pieces safely during browning.
Wooden spoon: Great for stirring vegetables and mixing sauce ingredients.
Measuring cups: Useful for accurately measuring broth and wine.
Serving dish: For presenting the final chicken cacciatore beautifully.
Flavor Ideas for Ina Garten Chicken Cacciatore
Switch between bone-in chicken pieces or boneless thighs for different textures and cooking times. Darker meat offers richer flavor while white meat provides leaner protein.
Add red pepper flakes or cayenne for a zesty kick that transforms the traditional recipe. Start with a pinch and adjust according to your heat tolerance.
Replace white wine with chicken broth or apple cider if you prefer a non-alcoholic version. Each liquid brings unique depth to the sauce's complexity.
Prepare the entire dish 1-2 days in advance and reheat gently before serving. Flavors intensify overnight, creating an even more delicious meal that tastes better the next day.
Experiment by adding mushrooms, zucchini, or eggplant to increase vegetable content. Chop them into similar-sized pieces to ensure even cooking and balanced texture throughout the dish.
Best Ways to Serve Ina Garten Chicken Cacciatore
Serve Alongside Comforting Starches: Pair the rich chicken cacciatore with fluffy white rice, creamy mashed potatoes, or soft polenta to soak up the delicious sauce.
Create a Mediterranean Feast: Complement the dish with a crisp green salad, warm crusty bread for dipping, and a glass of Italian red wine to enhance the rustic flavors.
Garnish for Extra Flair: Top the chicken with fresh chopped basil or parsley, add a sprinkle of grated parmesan cheese, and serve in a beautiful deep ceramic dish to make the meal look as incredible as it tastes.
Meal Prep Magic: Store leftovers in an airtight container in the refrigerator for up to 3-4 days, knowing the flavors will continue to develop and become even more delicious over time.
Save and Store Ina Garten Chicken Cacciatore
Refrigerate Smartly: Store leftover chicken cacciatore in an airtight container for up to 4 days in the refrigerator. Keep the chicken and sauce together to maintain moisture and flavor.
Freeze for Later: Transfer cooled chicken cacciatore to freezer-safe containers or zip-lock bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat with Care: Warm the dish gently in a covered skillet over medium-low heat. Add a splash of chicken broth to prevent drying out. Stir occasionally to distribute heat evenly.
Prep Ahead Trick: Chop vegetables and measure ingredients in advance. You can even brown the chicken and make the sauce a day before serving, which intensifies the flavors and saves cooking time.
Ina Garten’s chicken cacciatore recipe delivers a classic Italian-American comfort dish packed with rich, hearty flavors. Rustic ingredients blend seamlessly to create a memorable meal you’ll savor with each satisfying bite.
Ingredients
Scale
4 chicken thighs
2 chicken breasts (with skin and backbone, cut in half)
½ cup (120 ml) flour (for coating chicken)
2 tsps salt (plus extra as needed)
1 tsp black pepper (plus extra as needed)
3 tbsps olive oil
1 big red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
¾ cup (180 ml) dry white wine
1 can (28 oz / 794 g) diced tomatoes (with juice)
¾ cup (180 ml) low-sodium chicken broth
3 tbsps capers (drained)
1 ½ tsps dried oregano
¼ cup (15 g) fresh basil, chopped roughly
Instructions
Seasoning and Flouring: Thoroughly coat chicken pieces with kosher salt, black pepper, and a delicate layer of all-purpose flour, ensuring uniform coverage.
Searing Technique: In a heavy-bottomed skillet heated to 375°F, expertly brown chicken pieces until golden, approximately 4-5 minutes per side. Remove and set aside on a clean plate, maintaining precise cooking temperature.
Vegetable Foundation: Within the same skillet, transform bell peppers, onions, and garlic into a fragrant base, sautéing until onions become translucent and release their aromatic essence.
Flavor Development: Introduce dry white wine to deglaze the pan, reducing liquid by half. Incorporate crushed tomatoes, chicken broth, capers, and dried oregano, creating a robust, harmonious sauce.
Braising Process: Submerge seared chicken pieces into the sauce, reducing heat to low. Cover and simmer until chicken reaches 165°F internal temperature, allowing flavors to meld and intensify over 25-35 minutes.
Finishing Touch: Transfer chicken to serving platter, optionally reducing sauce for enhanced thickness. Embellish with fresh basil leaves, presenting a vibrant, rustic Italian-inspired dish.
Notes
Flour Coating Technique: Lightly dust chicken with flour for a delicate, crispy exterior that helps seal in moisture and create a golden-brown crust.
Batch Browning Strategy: Sear chicken in batches to maintain high skillet temperature, ensuring even, beautiful caramelization without overcrowding.
Wine Flavor Concentration: Reduce white wine by half to intensify its subtle complexity and create a rich, deep flavor foundation for the sauce.
Temperature Check: Use a meat thermometer to confirm chicken reaches 165°F, guaranteeing safe and perfectly juicy meat every time.
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Diploma: Grand Diplôme®
Focus: Intensive training in classic French cuisine and pastry techniques, combining the Diplôme de Cuisine and Diplôme de Pâtisserie.
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.
Isabella Rodriguez
Co-Founder & Content Creator
Expertise
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.