Dutch Oven Chicken Cacciatore
Chicken cacciatore is a rustic Italian hunter-style dish featuring bone-in chicken braised low and slow in a rich tomato and herb sauce. Cooking it in a Dutch oven allows the flavors to meld beautifully while keeping the chicken incredibly moist.
Bone-in chicken pieces braised in a rich Italian tomato herb sauce inside a Dutch oven until fall-off-the-bone tender.
Nutrition per serving
Ingredients
Main
Sauce
Vegetables
Aromatics
Seasoning
Instructions
Brown the Chicken
Pat the chicken pieces dry with paper towels and season with salt and pepper. Heat oil in the Dutch oven over medium-high heat and sear the chicken skin-side down for 5 minutes until golden. Flip and cook for 3 more minutes, then remove.
Saute the Aromatics
In the same pot, add the sliced onion and cook for 4 minutes until softened. Add the minced garlic and Italian herbs and cook for one more minute until fragrant.
Deglaze and Build the Sauce
Pour in the red wine and scrape up the browned bits from the bottom. Add the crushed tomatoes and stir to combine. Nestle the browned chicken pieces back into the sauce.
Braise Until Tender
Bring the sauce to a gentle simmer, cover the Dutch oven, and cook on low heat for 60 minutes. The chicken should be cooked through and very tender. Serve over pasta or polenta.
Substitutions
Common mistakes
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