Try this Dutch oven chicken cacciatore recipe made with mushrooms and other vegetables for a tasty heart warming dinner.
I knew my husband would like this recipe. First of all, it's Italian. Second, I served it with spaghetti. And third, I used chicken thighs, his favorite part of the bird.
However, you could use chicken breasts for this recipe and you could serve it over rice.
Making Dutch Oven Chicken Cacciatore
I used bone-in skin-on thighs for this dish. I believe it gives the recipe better flavor. However, you could use boneless and skinless thighs or breasts. Just know that it will cook faster.
The vegetables are a typical combination of onions, garlic, and carrots with the addition of yellow peppers and sliced baby portabella mushrooms.
And of course, tomatoes. I used crushed tomatoes but you could use sauce or fresh tomatoes if you like.
Once everything is browned and sauteed simmer it with a closed lid for a little under an hour.
Why a Dutch Oven?
This type of pot has a heavy bottom for evenly distributing the heat when cooking on the stove and it's less likely to burn. I like to make all kinds of dishes on the stovetop with this pot. And it's safe to use in the oven.
I also have a nice heavy-bottomed pot from All-Clad and it works almost as well. But it does sometimes burn if you are not careful. And, it's nowhere nearly as pretty.
This chicken cacciatore has a lot of the same flavors as my husband's homemade spaghetti sauce so it's no wonder we loved it so much. Definitely one to add to the dinner rotation.
Chicken Cacciatore Recipe in a Dutch Oven
- Dutch Oven
- 3 pounds chicken thighs 6 bone in skin on thighs
- 1 cup onion diced
- 1 bell pepper diced
- 1/2 cup carrots diced
- 2 cloves of garlic grated
- 8 ounces of mushrooms sliced baby portabellas
- 28 ounce can crushed tomatoes
- 1 cup chicken broth or dry white wine
- 2 tablespoons olive oil
- salt and black pepper
- 2 tablespoons fresh parsley chopped
- Season chicken thighs with salt and pepper on both sides.
- In a large Dutch oven over medium-high heat add the olive oil.
- Place the chicken thighs in the Dutch oven skin side down and brown for 3-5 minutes.
- Flip the thighs over and continue to cook for another 5 minutes.
- Remove the thighs to a plate and set aside.
- Drain out some of the fat from the Dutch oven but leave a couple of tablespoons to saute the vegetables.
- Saute peppers, carrots and onions for 3-5 minutes until softened.
- Add garlic and stir.
- Add mushrooms and saute stirring for 2 minutes.
- Add the chicken thighs back to the pot in a single layer.
- Add tomatoes and chicken broth.
- Cover and lower the heat to medium-low and simmer for 40 minutes.
- Check the thighs with a meat thermometer. The internal temperature should read 165F.
- Remove from heat and stir in chopped fresh parsley.
- Serve with pasta or rice and plenty of Parmesan cheese on the side.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.