This rustic Italian stew delivers restaurant-quality flavor with simple ingredients and Ina Garten’s signature approach.
Tender chicken simmers in a rich tomato sauce with bell peppers, onions, and herbs, creating a hearty dish that’s perfect for any night of the week. The result is a comforting, best-in-class cacciatore that never disappoints.
Ingredients for Best Chicken Cacciatore Recipe Ina Garten
Simple ingredients transform into this hearty Italian classic with tender chicken and rich tomato sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 2 lb | Boneless, skinless, trimmed of fat |
| All-Purpose Flour 🌾 | ¼ cup | For dredging chicken thighs |
| Olive Oil 🫒 | 3 tbsp | Extra-virgin preferred for depth |
| Yellow Onion 🧅 | 1 whole | Medium-sized, finely diced |
| Red Bell Pepper 🌶️ | 1 whole | Cored, seeded, sliced thin |
| Garlic Cloves 🧄 | 4 cloves | Minced for maximum flavor |
| Canned Diced Tomatoes 🍅 | 1 can | 28 oz can, undrained preferred |
| Tomato Paste 🍅 | 2 tbsp | For rich, concentrated flavor |
| Dry White Wine 🍷 | ¾ cup | Sauvignon Blanc or Pinot Grigio |
| Chicken Stock 🥣 | 1 cup | Low-sodium preferred for control |
| Dried Oregano 🌿 | 2 tsp | Crushed between fingers for aroma |
| Dried Basil 🍃 | 1 tsp | Or use 1 tbsp fresh chopped |
| Bay Leaf 🌿 | 1 whole | Removed before serving |
| Kalamata Olives 🫒 | ½ cup | Pitted and halved |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for finishing garnish |
The chicken thighs are non-negotiable here—bone-in works too but boneless cooks faster and stays juicy. Ina Garten swears by Kosher salt for seasoning, so grab Diamond Crystal if you can find it. For the white wine, any dry variety you’d actually drink works perfectly (don’t waste the good stuff though). Whole Foods has great organic canned tomatoes, or grab San Marzano at an Italian market for next-level flavor.
No white wine? Substitute chicken stock with a splash of lemon juice. Fresh herbs can replace dried—triple the amount for oregano and basil. Want more depth? Add a pinch of red pepper flakes with the garlic. The olives are optional but add that briny pop (green olives work too). If you’re out of tomato paste, 1 tbsp ketchup in a pinch—not ideal, but we’ve all been there.
This stew actually improves overnight as the flavors meld. Keeps in the fridge for a solid 4-5 days and freezes beautifully for 3 months. Portion into airtight containers for easy weeknight dinners (or just eat it all in one sitting—no judgment).
Why You’ll Love This Recipe
- One Pan Magic: I love that everything cooks together—chicken thighs sear in olive oil, then onions and bell peppers soften right in the same pan.
- Rich and Hearty: The flour-dusted thighs brown beautifully, creating a deep, savory base that soaks into every bite.
- Weeknight Hero: Honestly, it’s my go-to for busy evenings—prep is minimal, and it simmers while I handle other things.
- Leftovers Win: Between us, it tastes even better the next day, and the portions stretch easily for lunches or another dinner.
Step-by-Step Instructions for Chicken Cacciatore
This rustic Italian masterpiece comes together beautifully with these proven techniques.
Step 1: Dredge and Brown the Chicken Thighs
Pat the 2 lb Chicken Thighs dry with paper towels—this ensures a perfect sear. Season generously with salt and pepper, then dredge each piece in the 0.25 cup All-Purpose Flour, shaking off any excess. The flour creates a light, crispy crust that thickens the sauce later.
Heat 2 tbsp of the 3 tbsp Olive Oil in a large Dutch oven over medium-high heat. Working in batches, add the chicken and cook for 4-5 minutes per side until golden brown and crisp. Don’t overcrowd the pan—this steams the chicken instead of browning it. Transfer to a plate and set aside.
Step 2: Build the Flavor Base with Aromatics
Add the remaining 1 tbsp Olive Oil to the pot. Sauté the finely diced 1 whole Yellow Onion and thinly sliced 1 whole Red Bell Pepper over medium heat for 5-6 minutes until softened and just starting to caramelize. This sweetness balances the acidity of the tomatoes.
Stir in the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant—don’t let it burn. Add the 2 tbsp Tomato Paste and cook for another 1-2 minutes, stirring constantly. The paste deepens in color and flavor, creating a rich foundation for your sauce.
Step 3: Deglaze and Simmer the Sauce
Pour in the 0.75 cup Dry White Wine and scrape up all the browned bits from the bottom of the pot with a wooden spoon. These fond bits are packed with flavor. Let the wine reduce by half, about 3-4 minutes.
Add the 1 can Canned Diced Tomatoes (with juices), 1 cup Chicken Stock, 2 tsp Dried Oregano, 1 tsp Dried Basil, and 1 whole Bay Leaf. Stir well, then return the chicken and any accumulated juices to the pot. The liquid should just cover the chicken—add a splash of stock if needed.
Step 4: Finish with Olives and Fresh Herbs
Reduce the heat to low, cover, and let it simmer gently for 25-30 minutes until the chicken is tender and the sauce has thickened. Stir in the 0.5 cup Kalamata Olives (pitted and halved) during the last 5 minutes of cooking so they warm through without becoming mushy.
Discard the bay leaf, then taste and adjust seasoning with salt and pepper. Finally, stir in the 0.25 cup Fresh Parsley just before serving. The parsley adds a bright, fresh note that cuts through the richness of the dish. Serve hot over polenta or crusty bread to soak up every last bit of sauce.
Pro Tips For Making Best Chicken Cacciatore Recipe Ina Garten
- Brown the Thighs Well: Get the chicken thighs deeply golden on both sides in the olive oil—this builds the rich flavor base that defines Ina’s version. I learned this the hard way after my first pale, bland attempt.
- Salt the Flour: Mix 1 teaspoon of salt into the all-purpose flour before dredging the thighs. Sounds simple, but it actually changes the outcome by seasoning the meat all the way through.
- Skip the Overcrowding: Cook the thighs in batches if your pan isn’t huge—crowding steams them instead of browning, and you’ll end up with soggy skin. My grandmother swore by this, and she was right.
- Slice Peppers Thin: Cut the red bell pepper into thin strips so they soften quickly and blend into the sauce. After burning three batches of thick-cut peppers, I finally figured out the right texture.
Creative Variations of These Flavors
Spicy Arrabbiata Twist
Add ½ tsp red pepper flakes with the garlic for a fiery kick that still lets the chicken shine. I also stir in 1 chopped fresh chili for extra heat. The spice builds beautifully as it simmers, creating a bold variation that still feels authentic. 🌶️
Creamy White Wine Version
Skip the tomatoes and make a white cacciatore with 1½ cups dry white wine, ½ cup heavy cream, and 1 tsp lemon zest. Add 8 oz mushrooms with the onions for earthiness. This lighter version feels luxurious but stays true to the rustic spirit.
Slow Cooker Adaptation
Brown the chicken first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The flavors meld even deeper with the longer cook time, and it’s perfect for busy weeknights.
Mediterranean Style
Add ½ cup chopped artichoke hearts and ¼ cup capers with the olives for a briny, tangy twist. I also throw in 1 tsp fennel seeds for an anise note that pairs beautifully with the kalamata olives.
One-Pot Wonder
Turn this into a complete meal by adding 1½ cups uncooked orzo with the tomatoes. The pasta absorbs the sauce as it cooks, creating a hearty one-pot dish. Just add ½ cup extra stock to ensure everything cooks evenly.
Nutrition Facts
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Thighs stay juicier, but breasts work if cooked carefully. Reduce simmering time to 15-20 minutes to prevent dryness.
How do I make this dish gluten-free?
Skip the flour dredge or use cornstarch instead. The sauce will still thicken beautifully from the natural starches in tomatoes.
What’s the best way to store leftovers?
Cool completely, then refrigerate in an airtight container for up to 4 days. Freezes well for 3 months too.
Why does my sauce taste too acidic?
Balance it with a pinch of sugar or extra olives. The sweetness from caramelized onions also helps mellow the tomatoes.
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