Chicken Cacciatore in a Dutch Oven

Chicken Cacciatore in a Dutch Oven is a satisfying and homey dinner meal. Here’s how I make mine.

The men in our family love this recipe. Actually, everyone likes it, but the guys seem to be a bit more “discriminating,” which is why I mentioned them. 🙂

This Chicken Cacciatore is cooked from start to finish in a Dutch oven, which is a plus in my book. Fewer dishes to wash!

Affiliate links included below. Read my disclosure policy here.

I’m just a tiny bit in love with my new teal Crock Pot Artisan 7 QT oval Dutch oven. I’ve been wanting an enameled cast iron Dutch oven for years, so I was very grateful for the opportunity to review this one.


But back to the recipe!

Chicken Cacciatore in a Dutch Oven

Ingredients:

• 1 medium onion, halved and sliced
• 2 red bell peppers, seeded and sliced
• 2 green bell peppers, seeded and sliced
• 5 garlic cloves, minced
• 12 ounces sliced mushrooms
• 8-10 skin-on chicken thighs
• 1/2 cup flour (all-purpose or whole wheat pastry flour)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup olive oil
• 2 tablespoons butter
• 1/2 teaspoon ground thyme
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon red pepper flakes
• 1 cup chicken broth
• one 28-ounce can diced tomatoes
• 1 pound wide egg noodles
• minced parsley and grated Parmesan cheese for garnish

Directions:

Preheat oven to 350 degrees F.

Cut up all the vegetables (onion, peppers, garlic, mushrooms) and set aside.

Put the flour in a bowl. Sprinkle both sides of the chicken with salt and pepper and then dredge in the flour.

Heat the olive oil and butter in the Dutch oven over medium-high heat. Place the flour-covered chicken in the pot, and brown on both sides (about 2-3 minutes total).

After the chicken is browned (you’ll have to do it in batches, as they won’t all be able to brown at the same time), remove browned pieces to a clean plate. Pour off half of the fat from the pot and discard.

Add the vegetables, thyme, turmeric, red pepper flakes, and salt and pepper to the pot.

Stir and cook the mixture for a few minutes, until the vegetables start to soften.

Add the broth to the pot.

Stir and let the liquid bubble and reduce for a few minutes.

Add the can of tomatoes (including the juice).

Return the chicken to the pot, submerging it in the liquid and spooning some of the vegetables on top.

Place the lid on the pot, put the pot in the oven, and cook for 45 minutes.

While chicken is cooking, bring a pot of water to boil and cook the noodles to al dente, then drain.

Remove the lid and increase the oven temperature to 375 degrees. Braise for 15-20 minutes longer.

Remove the chicken from the pot and place on a plate. Remove the vegetables and place them on another plate. Set the pot on the stovetop and turn the heat to high. Cook to reduce the sauce for a few minutes.

Taste and see if more salt and pepper is needed, and then serve!

This chicken cacciatore in a dutch oven is so delicious!

Print Recipe

5 from 1 vote

Chicken Cacciatore in a Dutch Oven

Course: Dinner

Cuisine: Italian

Servings: 6 -8

Author: Joy {Artful Homemaking}

Ingredients

• 1 medium onion halved and sliced
• 2 red bell peppers seeded and sliced
• 2 green bell peppers seeded and sliced
• 5 garlic cloves minced
• 12 ounces sliced mushrooms
• 8-10 skin-on chicken thighs
• 1/2 cup flour all-purpose or whole wheat pastry flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup olive oil
• 2 tablespoons butter
• 1/2 teaspoon ground thyme
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon red pepper flakes
• 1 cup chicken broth
• one 28-ounce can diced tomatoes
• 1 pound wide egg noodles
• minced parsley and grated Parmesan cheese for garnish

Instructions

• Preheat oven to 350 degrees F.
• Cut up all the vegetables (onion, peppers, garlic, mushrooms) and set aside.
• Put the flour in a bowl. Sprinkle both sides of the chicken with salt and pepper and then dredge in the flour.
• Heat the olive oil and butter in the Dutch oven over medium-high heat. Place the flour-covered chicken in the pot, and brown on both sides (about 2-3 minutes total).
• After the chicken is browned (you'll have to do it in batches, as they won't all be able to brown at the same time), remove browned pieces to a clean plate. Pour off half of the fat from the pot and discard.
• Add the vegetables, thyme, turmeric, red pepper flakes, and salt and pepper to the pot.
• Stir and cook the mixture for a few minutes, until the vegetables start to soften.
• Add the broth to the pot.
• Stir and let the liquid bubble and reduce for a few minutes.
• Add the can of tomatoes (including the juice).
• Return the chicken to the pot, submerging it in the liquid and spooning some of the vegetables on top.
• Place the lid on the pot, put the pot in the oven, and cook for 45 minutes.
• While chicken is cooking, bring a pot of water to boil and cook the noodles to al dente, then drain.
• Remove the lid and increase the oven temperature to 375 degrees. Braise for 15-20 minutes longer.
• Remove the chicken from the pot and place on a plate. Remove the vegetables and place them on another plate. Set the pot on the stovetop and turn the heat to high. Cook to reduce the sauce for a few minutes.
• Taste and see if more salt and pepper is needed, and then serve!

Why I Love This Dutch Oven

As I mentioned above, I’ve been wanting a Dutch oven for a very long time. I was limping along with a stainless steel one, but I had heard so many good things about the enameled cast iron ones. The Crock Pot Dutch oven is very high-quality. Here are some of the things I love about it.

This 7 Quart size is great for cooking whole chickens!

I regularly make a whole chicken for dinner (it’s a simple meal, plus I make broth with the bones afterward), and my goal is always for the chicken to be moist and juicy, rather than dry. Cooking it in a Dutch oven rather than in an open roasting pan helps retain the moisture.

A whole chicken fits nicely in the 7 quart size. And it’s also great for large families or if you’re just cooking ahead (if you aren’t cooking for a large family, you can always cook a whole chicken and then freeze the leftover meat for later).

It’s beautiful. I just love this teal blue color!

It goes from stovetop to oven. This is the main feature that I wanted—a pot that could also go in the oven with the lid on.

I love cast iron. I’ve just always been a fan of cast iron cookware!

Disclosure: I received a free Dutch oven for review purposes, but I was not compensated for this review. This review contains my honest opinion and thoughts about the product.  This post contains affiliate links. Read my full disclosure here. Sharing here.