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Dutch Oven Chicken Cacciatore
Anneke Silva

Dutch Oven Chicken Cacciatore

3.23 from 9 votes
This Dutch Oven Chicken Cacciatore layers many different flavours to create a deliciously complex dish. Crispy shredded chicken is accentuated by lots of garlic and onion, while earthy mushrooms, crisp peppers, and fresh herbs perfectly compliment the bright tomato sauce and salty kalamata olives finish the dish. This delicious meal comes together in just over an hour, making it a great choice for a weekend meal.
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Prep Time 10 minutes
Cook Time 58 minutes
Total Time 1 hour 8 minutes
Servings: 6 people
Course: dinner
Cuisine: Italian
Calories: 612
Ingredients Equipment Method

Ingredients
  

  • 4 tbsp Extra Virgin Olive Oil divided
  • 250 grams Crimini Mushrooms sliced
  • 1 Bell pepper diced
  • 1 Carrot sliced
  • 3 1/2 tsps Kosher salt
  • Black pepper to taste
  • 1 Small onion diced
  • 6 Cloves Garlic minced
  • 1/2 cup Red wine
  • 1 1/2 cups Chopped tomatoes
  • 10 Chicken legs skin on
  • 1/4 cup Tomato paste
  • 1 sprig Oregano
  • 6 sprigs Thyme
  • 1/4 cup Kalamata olives pitted and halved
  • 1 box Any short pasta (~500g)

Equipment

  • Dutch Oven or French Oven
  • Large pot
  • Tongs
  • Kitchen knife
  • Cutting Board
  • Wooden spoon

Method
 

Chicken Cacciatore
  1. Chop your vegetables.
    Chop your vegetables.
  2. Heat 1 tablespoon of olive oil on medium high heat in the Dutch Oven then add the vegetables.
    Heat 1 tablespoon of olive oil on medium high heat in the Dutch Oven then add the vegetables.
  3. Cook until browned, 7 minutes.
    Cook until browned, 7 minutes.
  4. Add the chicken legs with the rest of the olive oil and sautee until brown, 6 minutes.
    Add the chicken legs with the rest of the olive oil and sautee until brown, 6 minutes.
  5. Add the tomato paste, red wine, chopped tomatoes, salt, pepper, and herbs.
    Add the tomato paste, red wine, chopped tomatoes, salt, pepper, and herbs.
  6. Gently mix to combine, cover, and reduce the heat to medium. Cook for 40 minutes.
    Gently mix to combine, cover, and reduce the heat to medium. Cook for 40 minutes.
  7. Remove the chicken legs and shred before adding them back into the Dutch Oven.
    Remove the chicken legs and shred before adding them back into the Dutch Oven.
  8. Add the halved olives, and simmer uncovered for 5 more minutes.
    Add the halved olives, and simmer uncovered for 5 more minutes.
Pasta
  1. Cook your pasta until al dente, then drain.
  2. Add your pasta to the chicken cacciatore and serve.