Start by patting your chicken dry and season it on both sides and underneath with salt and pepper.

Over medium-high heat, heat 2 tablespoons extra virgin olive oil until shimmering but not smoking, then add the chicken skin-side down to the pan.

Allow your chicken to cook until golden brown, then turn over to brown on the other side, it should take about 8 minutes in total.

Once it’s done, remove the chicken and set it aside on a plate.

Add the onion, celery, pepper, mushrooms, and garlic to the same braiser; cook over medium heat, tossing regularly.

Next, you need to add kosher salt, pepper, fresh thyme, parsley, oregano, and red pepper flakes. Cook for about five minutes or until the vegetables are tender.

Now, go ahead and add the chicken broth and cook for a few minutes until the broth has reduced by half, then add the tomatoes.

Continue cooking for about 5 to 10 minutes over medium heat, stirring occasionally.

At this point, you need to add the chicken pieces back to the pan and don’t forget to reduce the heat to medium-low.

Cover the pan and allow your chicken to cook for about 30 minutes or until cooked through.

Finally, garnish with parsley then serve your Ina Garten Best Chicken Cacciatore.