After receiving a beautiful Dutch Oven as a wedding gift, I’ve dug deep into the Dutch Oven recipes the past few years. Let me tell you–they do not disappoint!
Cacciatore is actually Italian for “hunter” and the dish was inspired by a hunter coming home without a kill, forcing his wife to butcher a chicken for supper while using whatever else was on hand. I love a meal with a backstory 😉
This dish is packed full of protein, veggies, and flavor, especially if you are able to use fresh herbs. Here’s what you’ll need:
- Dutch Oven
- 2 tablespoons olive oil
- 3-4 lbs. chicken thighs
- 1 sweet onion, sliced
- 1 red bell pepper, sliced (seeds removed)
- 2 garlic cloves, chopped
- 1/3 cup white wine (I like Roscato, Pinot Grigio)
- 1 can plum tomatoes (28 oz)
- 2 teaspoons fresh thyme (chopped)
- 2 teaspoons fresh oregano (chopped)
- Salt (to taste)
- Fresh ground black pepper (to taste)
- Coat the Dutch Oven with olive oil over medium heat. Cook all the chicken thighs in batches, moving the cooked pieces onto a platter beside you. Make sure they are evenly browned on each side.
- Once all thighs are cooked and removed from the pot, throw in the onion and bell pepper. Cook for about 10 minutes or until the onion is translucent. Stir in the garlic and cook for 1 minute. Then add the wine, stirring everything together. Let simmer for about 3-5 minutes.
- Add the can of plum tomatoes and stir in the S & P, thyme and oregano. Let the pot simmer for at least 5 minutes. Then add all of the chicken thighs back into the pot, keeping the heat to a simmer. Make sure the lid is on but slightly cracked open.
- Simmer for 35-40 minutes, making sure to stir the sauce that you’ve created over the chicken pieces from time to time. Using a meat thermometer, test to make sure the chicken is at least 165 degrees F before serving. (If you don’t have a meat thermometer, get one! They are super cheap and worth it to ensure food safety)
Let me know how it turns out!