Ina Garten, also known as the Barefoot Contessa, is renowned for her delicious and approachable recipes. Here's a rendition of her chicken cacciatore recipe, which promises culinary excellence with its rich flavors and comforting aroma:
Ingredients: – 1 whole (4-5 pounds) chicken, cut into 8 piece – Salt and freshly ground black pepper – All-purpose flour, for dredging – Good olive oil – 1 large yellow onion, thinly sliced – 2 bell peppers (red, yellow, or orange), seeded and sliced – 2 cloves garlic, minced – 1 cup dry white wine
– 1 (28-ounce) can crushed tomatoes, preferably San Marzano – 1 tablespoon capers, drained – 1 teaspoon dried oregano – 1 teaspoon dried thyme – 1/4 teaspoon red pepper flake – 1/4 cup chopped fresh basil leave – Cooked pasta or rice, for serving
Instructions: Preheat the Oven: Preheat your oven to 375°F (190°C). Season and Dredge the Chicken: Season the chicken pieces generously with salt and pepper. Dredge the chicken in flour, shaking off any excess.
Brown the Chicken: In a large ovenproof Dutch oven or skillet, heat a few tablespoons of olive oil over medium-high heat. Working in batches to avoid overcrowding the pan, brown the chicken on both sides until golden brown, about 5 minutes per side. Transfer the browned chicken to a plate and set aside.
Sauté the Vegetables: In the same pot, add a little more olive oil if needed. Add the sliced onion and bell peppers, and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute, until fragrant.
Deglaze the Pot: Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Simmer the Sauce: Stir in the crushed tomatoes, capers, dried oregano, dried thyme, and red pepper flakes. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
Return the Chicken: Nestle the browned chicken pieces back into the pot, along with any accumulated juices. Spoon some of the sauce over the chicken. Bake: Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Bake for 45-60 minutes, or until the chicken is cooked through and tender.
Garnish and Serve: Remove the pot from the oven and sprinkle the chopped fresh basil over the top. Taste and adjust the seasoning with salt and pepper if necessary. Serve the chicken cacciatore hot, with cooked pasta or rice on the side to soak up the delicious sauce.
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