Dutch Oven Chicken Cacciatore

This hearty dish with its skinless chicken thighs, rich tomato sauce, capsicum, onions and mushrooms is a flavourful, easy to make meal that is perfect for a cozy dinner. Made in a Dutch oven, seared and seasoned to perfection, this chicken cacciatore is simple to make and so full of flavour.

Chicken Cacciatore

This classic Italian dish is a delicious comfort food that is simple to make. 

Dutch Oven Chicken Cacciatore Notes

• When searing the chicken, make sure to leave it a good 3 minutes before moving it as it gives it a lovely sear that will help keep all the juices inside.
• When serving, the chicken can be kept as is, or shredded and stirred back into the sauce.
• This recipe is made in a dutch oven, though if you don’t have one, it can be cooked in a deep skillet. If you don’t have a lid for it, cover with foil.

Chicken Cacciatore in the Instant Pot

If you want to finish off this recipe in an Instant Pot, it can be done quite easily. You may need to adjust, depending on the model of your Instant Pot.

• Follow the recipe by searing the chicken and cooking the vegetables – up to the step where the lid is added and the chicken is left to simmer.
• Instead, add the ingredients to the Instant Pot and close the lid.
• Set the valve to the ‘sealing’ position and set it to high pressure.
• Press the ‘manual’ or pressure cook’ button and set the time for 9 minutes.
• Once the cooking is done, press the ‘cancel / off’ button and it release the pressure on its own.
• When done and the pressure valve pin is down, carefully open the lid, making sure to release the steam away from your face.
• Again, depending on your model of Instant Pot and the type of chicken you use, you may need to cook the chicken for a little longer or a shorter time.

Cacciatore Variations

• Try tossing through about ¼ cup of pitted, chopped green or black olives
• Capers can also be added. Try adding 3 TBSP of drained capers
• For the dry red wine, try a Chianti or Sangiovese or a white wine such as Pinot Grigio, Sauvignon Blanc or Chardonnay
• Marinate the chicken for a few hours or overnight for a bold flavour
• Add bacon never hurts any dish. Just sayin! 5 -6 strips would be amazing
• Diced carrots and celery could also be added
• For a thinner sauce, omit the tomato paste
• Bone-in, skin-on chicken thighs or chicken breast can be used, though the cooking time will need to be adjusted

Serving Chicken Cacciatore

There are a few ways to serve this dish including: 

• With cooked pasta such as penne, rigatoni or fettuccine
• Brown rice is really lovely
• Mashed potatoes or sweet potatoes
• Polenta
• Quinoa
• A simple risotto
• Focaccia
• Serve sprinkled with parmesan cheese and crusty bread

Storing Chicken Cacciatore

To store, left the leftovers cool before placing in an airtight storage container. 

Store in the fridge for up to 4 days.

To freeze, place in an airtight, freezer-safe container and store for up to 3 months. Remove from the freezer and let thaw in the fridge overnight before reheating.

To reheat, gently rewarm in a dutch oven or deep skillet on the stove oven medium-heat.

Ingredients for Making Chicken Cacciatore

To make 4 – 6 servings, you will need:

• 1kg Boneless, Skinless Chicken Thighs
• 1 tsp Salt
• ½ tsp Black Pepper
• 2 TBSP Olive Oil
• 1 Onion, sliced
• 1 Red Capsicum, Diced
• 1 Green Capsicum, Diced
• 227g Mushrooms, Sliced
• 4 Cloves Garlic, Minced
• 1 tsp Dried Oregano
• ½ tsp Dried Thyme
• 1 TBSP Tomato Paste
• 800g Crushed Tomatoes – Can
• ½ Cup Chicken Broth
• ¼ Cup Fresh Parsley, Chopped for Garnish
• ½ tsp Crushed Red Pepper Flakes (Optional)
• ¼ Cup Dry Red Wine (Optional)
• Cooked pasta or rice for serving

Making Chicken Cacciatore

Place the chicken thighs in a bowl and season with the salt and pepper.

Heat the olive oil in a deep skillet or a Dutch oven over medium-heat.

Sear the chicken for 3 to 4 minutes per side, then remove from the pan and set aside.

Add the onions, capsicum and mushrooms to the same skillet or Dutch oven and sauté until softened, about 5 minutes.

Next, add the garlic, oregano, thyme, and red pepper flakes (if using) to the skillet and cook for another minute.

Add the crushed tomatoes, tomato paste, chicken broth and dry red wine (if using) and bring to a simmer.

Return the chicken to the skillet or Dutch oven, making sure to submerge it in the sauce.

Cover and simmer on low heat for 30 minutes.

Uncover and continue to simmer for another 10 to 15 minutes, until the sauce thickens slightly.

Serve over pasta or rice and garnish with the fresh parsley.

More Chicken Recipes

• Chicken Vegetable Soup
• Pumpkin Chicken Curry
• Slow Cooker Butter Chicken
• Tempura Chicken Nuggets
• Salt and Pepper Chicken
• Low Carb Chicken Cashew
• Hawaiian BBQ Chicken Wings
• Chicken Stir Fry
• Homemade Chicken Stock