Last updated on October 18th, 2023 at 08:32 am
The Dutch Oven Chicken Cacciatore recipe is a delicious, rustic, and filling meal that captures the essence of traditional Italian comfort food. This dish is great for a cozy weeknight dinner or a party with friends and family. It has tender pieces of chicken, fragrant herbs, and a rich tomato sauce. By following this step-by-step guide, you can make a delicious and comforting meal that is as easy to make as it is to eat.
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Start by drying your chicken pieces with paper towels. This will help the outside get crispy and golden brown when you sear it. Use a lot of salt, pepper, and Italian herbs like oregano or basil to season the chicken, making sure to cover it evenly for the best flavor. Put a little oil or butter in your Dutch oven to keep it from sticking. Put the Dutch oven on the stove over medium-high heat. Once it’s hot, carefully add the chicken pieces that have been seasoned. Sear the chicken until the skin turns a beautiful golden brown. This seals in the juices and brings out the flavor. The chicken pieces should be evenly browned on both sides, so turn them over and remove them from the Dutch oven.
Turn the heat down to medium and cook aromatic vegetables like onions, garlic, or bell peppers in the same Dutch oven. Cook them until they soften and start to smell good. This will set the stage for a rich, flavorful dish. Try adding more herbs and spices to make the dish taste the way you like it. Place the chicken pieces that have been seared back into the Dutch oven, nestling them in between the fragrant vegetables. Pour the canned or made-from-scratch tomato sauce over the chicken and vegetables, making sure to cover them all. The base of your mouthwatering Italian-style dish will be the tomato sauce.
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Put the lid on the Dutch oven and turn the heat down to a gentle simmer. Cook the Chicken Cacciatore on the stove, which lets the flavors mix and the chicken become tender and juicy. When the Chicken Cacciatore has been cooking for the amount of time suggested, take the Dutch oven off the heat. If you want, you can add more vegetables like mushrooms or olives and let them cook until they are soft. Taste the dish and add salt, pepper, or other Italian herbs to make it taste better.
To serve, spoon the Dutch Oven Chicken Cacciatore over warm bowls of pasta, rice, or polenta, making sure each serving has a lot of chicken, vegetables, and sauce. Add fresh herbs, like parsley or basil, to the dish for color and flavor. By following this step-by-step guide, you can make a delicious The Dutch Oven Chicken Cacciatore recipe and filling meal that shows off the rich, rustic flavors of traditional Italian food. Enjoy the comforting taste and warmth of the Dutch Chicken Cacciatore with the people you care about.
The Complete Recipe with Ingredients and Step by Step Instructions is Listed Below
3 Reasons People Love the Dutch Oven Chicken Cacciatore Recipe
1. Flavorful and Hearty: Bold, delicious aromas abound in the The Dutch Oven Chicken Cacciatore recipe. Tender and juicy chicken thighs are cooked with a range of fragrant veggies including onions, bell peppers, and garlic. Diced tomatoes, chicken stock, and herbs and spices like oregano and basil go into making the cacciatore sauce, which serves as the stew’s thick and substantial basis. If you’re looking for a warm and satisfying lunch, go no further than this dish.
2. Easy to Make: This The Dutch Oven Chicken Cacciatore recipes popularity stems in part from its simplicity. Although the stew gently simmers on the burner, the Dutch oven performs most of the work, allowing the flavors to combine. Most supermarkets should stock the ingredients. A healthy and satisfying supper may be ready in no time at all with only a few minutes of preparation.
3. Versatile: This The Dutch Oven Chicken Cacciatore recipe is perfect for a variety of gatherings due to its adaptability. This dish is versatile enough to serve as the main course at a dinner party, as part of your weekly meal prep, or as a warm and satisfying lunch on a chilly day. The stew is great on its own, but it also goes well with some crusty bread, some pasta, or some polenta. Furthermore, the leftovers taste just as good when reheated a few days later, making this a great choice for hectic weeknights.
How To Make Our Dutch Oven Chicken Cacciatore Recipe
Ingredients (8 Servings)
8 bone-in, skin-on chicken thighs
Salt and black pepper, to taste
1/2 cup all-purpose flour
3 tablespoons olive oil, divided
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1/2 cup chicken broth
1/2 cup dry red wine
1 tablespoon tomato paste
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh oregano leaves
1/2 teaspoon red pepper flakes
1 bay leaf
Chopped fresh parsley leaves, for serving
1. Preheat your oven to 350°F (175°C).
2. Season the chicken thighs generously with salt and black pepper, then coat them in flour, shaking off any excess.
3. Heat 2 tablespoons of olive oil in a Dutch oven or other heavy-bottomed oven-safe pot over medium-high heat.
4. Once the oil is hot, add the chicken thighs skin side down. Sear for 5-6 minutes or until golden brown, then flip and sear for another 3-4 minutes. Remove the chicken thighs from the pot and set them aside on a plate.
5. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, red and green bell peppers, and minced garlic. Cook for 3-4 minutes or until softened.
6. Pour in the crushed tomatoes, chicken broth, red wine, and tomato paste. Stir well to combine.
7. Add the rosemary, oregano, red pepper flakes, and bay leaf to the pot. Stir well and bring the mixture to a simmer.
8. Return the chicken thighs to the pot, skin side up. Spoon the tomato mixture over the chicken.
9. Cover the pot with a lid and transfer it to the preheated oven. Bake for 45-50 minutes or until the chicken is cooked through and tender.
10. Serve hot with chopped fresh parsley leaves on top.
Nutritional Information For the Dutch Oven Chicken Cacciatore Recipe
Saturated Fat: 6g
Prep Time: 15 minutes
Cooking Time: 1 hour
Pots, Pans, and Cooking Equipment Needed for the Dutch Oven Chicken Cacciatore Recipe
Dutch oven or heavy-bottomed pot with a lid
Wooden spoon or spatula
Measuring cups and spoons
Best Way to Store Leftovers From the Dutch Oven Chicken Cacciatore Recipe
Let the stew cool down to room temperature.
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Reheat in the microwave or on the stovetop until heated through.
Substitutions for Dutch Oven Chicken Cacciatore Recipe
Chicken thighs can be substituted with bone-in chicken breasts or legs.
Red bell peppers can be substituted with yellow or orange bell peppers.
White wine can be substituted with chicken or vegetable broth.
You can also add other vegetables such as mushrooms or zucchini.
Substitutions for A Vegetarian Dutch Oven Chicken Cacciatore Recipe
Instead of chicken, use seitan, tofu, or tempeh.
Use vegetable broth instead of chicken broth.
You can also add more vegetables such as mushrooms, zucchini, and eggplant.
Tips and Tricks For Easier Creation
Cut the vegetables and prepare the ingredients ahead of time to make the cooking process easier.
Sear the chicken in the Dutch oven first to get a crispy skin and flavorful crust.
Use bone-in, skin-on chicken for the most flavorful stew.
Add more broth or water if the stew becomes too thick during cooking.
Side Dishes and Desserts For the Dutch Oven Chicken Cacciatore Recipe
Crusty bread to soak up the sauce
Pasta or rice to serve as a base for the stew
Roasted vegetables such as carrots or Brussels sprouts
Simple green salad with a lemony dressing
How To Serve the Dutch Oven Chicken Cacciatore Recipe
Serve the chicken cacciatore hot in bowls or over a bed of pasta or rice.
Garnish with chopped fresh parsley and grated Parmesan cheese.
Serve with crusty bread or roasted vegetables on the side.
FAQs About the Dutch Oven Chicken Cacciatore Recipe
Can I use boneless chicken thighs for this The Dutch Oven Chicken Cacciatore recipe?
Yes, you can use boneless chicken thighs for this recipe, but keep in mind that the cooking time may be reduced.
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but keep in mind that they may dry out faster than thighs. You may need to adjust the cooking time accordingly.
Can I use canned tomatoes instead of fresh tomatoes?
Yes, you can use canned tomatoes, but be sure to drain them before adding them to the recipe.
Can I make this The Dutch Oven Chicken Cacciatore recipe in a slow cooker instead of a Dutch oven?
Yes, you can make this recipe in a slow cooker. Simply brown the chicken and sauté the vegetables on the stove, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I freeze the leftovers?
Yes, you can freeze the leftovers for up to 3 months. Allow the stew to cool completely, then transfer it to an airtight container or freezer bag and label with the date. To reheat, thaw overnight in the fridge, then warm over low heat on the stove or in the microwave.
The The Dutch Oven Chicken Cacciatore recipe is a dish I just recently learned to love cooking. These are some of the main arguments in favor of everyone giving it a shot:
To begin with, the taste is superb. Flavored with garlic, oregano, and red pepper flakes, the rich tomato sauce in this dish pairs well with the delicate chicken thighs and robust veggies. It’s the epitome of homey fare. Second, the The Dutch Oven Chicken Cacciatore recipe may be used in a wide variety of ways. Serve it over your favorite carbohydrate (pasta, rice, polenta) or eat it by itself with some crusty bread to sop up the sauce. It’s also a good choice for prepping meals or using up leftovers since it reheats well.
At last, a The Dutch Oven Chicken Cacciatore recipe that just requires one pan to prepare! The chicken becomes tender and the flavors blend because they all cook together in a Dutch oven. It’s a quick and easy approach to prepare a healthy and filling supper. If you’re looking for a new The Dutch Oven Chicken Cacciatore recipe, you should definitely try the Dutch oven version using chicken thighs. It’s a tried-and-true recipe that always impresses guests and satisfies hunger.
Dutch Oven Chicken Cacciatore Recipe
- Dutch oven or heavy-bottomed pot with a lid
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Measuring cups and spoons
- 8 bone-in skin-on chicken thighs
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil divided
- 1 medium onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 4 garlic cloves minced
- 1 can 28 ounces crushed tomatoes
- 1/2 cup chicken broth
- 1/2 cup dry red wine
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh oregano leaves
- 1/2 teaspoon red pepper flakes
- 1 bay leaf
- Chopped fresh parsley leaves for serving
- Preheat your oven to 350°F (175°C).
- Season the chicken thighs generously with salt and black pepper, then coat them in flour, shaking off any excess.
- Heat 2 tablespoons of olive oil in a Dutch oven or other heavy-bottomed oven-safe pot over medium-high heat.
- Once the oil is hot, add the chicken thighs skin side down. Sear for 5-6 minutes or until golden brown, then flip and sear for another 3-4 minutes. Remove the chicken thighs from the pot and set them aside on a plate.
- Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, red and green bell peppers, and minced garlic. Cook for 3-4 minutes or until softened.
- Pour in the crushed tomatoes, chicken broth, red wine, and tomato paste. Stir well to combine.
- Add the rosemary, oregano, red pepper flakes, and bay leaf to the pot. Stir well and bring the mixture to a simmer.
- Return the chicken thighs to the pot, skin side up. Spoon the tomato mixture over the chicken.
- Cover the pot with a lid and transfer it to the preheated oven. Bake for 45-50 minutes or until the chicken is cooked through and tender.
- Serve hot with chopped fresh parsley leaves on top.