Dutch Oven Chicken Cacciatore
A guest post from Michelle:
My husband told me on two separate occasions how great this dish was. When I told him I was going to post this recipe he jokingly told me “some things are just too good to put out there!” I replied back “that’s selfish!”… lol! Needless to say my family thought this one was a winner!
I love, love, love my dutch oven! Just incase everyone is not familiar, it is a cast iron enameled pot that can be used on the stove and in the oven as well. It took me years to purchase one and I am so glad I did! So why would you want to purchase one? Because it makes food taste great in one versatile pot! This recipe, like most of my dutch oven recipes is started on the stove and finished in the oven. This particular recipe is cooked in the oven for two hours. Another bonus to dutch oven dishes is being able to clean the kitchen early while dinner is cooking in the oven!
2 tablespoon olive oil
2 pounds boneless skinless chicken thighs
1 green pepper chopped
1 large onion chopped
8oz mushrooms sliced
1 pound baby carrots
2 cloves garlic minced
1 large tomato
2 oz tomato paste
2 tablespoons organic better than bouillon chicken base
2 cups white wine
2 tablespoons cornstarch
1 bay leaf
1/2 tsp paprika
1/8 tsp marjoram
1/8 tsp thyme
1/8 tsp basil
1/8 tsp rosemary OR 1 tsp Penzeys old world seasoning
5.5 qt dutch oven
tipped tongs (metal tongs with no tips would scratch the enamel)
ladle for serving
Tip: Take chicken thighs out of fridge 30 minutes prior to cooking so chicken will not stick to the pot.
1. Preheat oven to 250 degrees. Pour olive oil in dutch oven on medium-high heat.
2. When the pot has reached desired temperature arrange half chicken thighs in dutch oven. You will need to cook the chicken thighs into batches in order to not overcrowd the pan.
3. While chicken is browning chop pepper, onion, and mushrooms.
4. After first batch of chicken is browned on both sides remove from pot to a separate large bowl. Repeat steps above for second batch of chicken. If pot seems dry while cooking second batch add a splash of wine or more olive oil.
5. In empty pot add green pepper, onion, mushroom, and carrots. The moisture from the veggies will loosen all the wonderful brown bits from the bottom of the pot. Stir and cook for two to three minutes. While green pepper, onion, mushroom, and carrots are cooking dice large tomato, and mince garlic.
6. Add tomato and garlic to pot. Cook one minute.
7. Stir in wine, tomato paste, and organic better than bouillon chicken base. When dissolved and well incorporated add spices, and bay leaf. When wine starts to simmer add corn starch and turn stove heat to low. Stir in corn starch until it is dissolved.
8. Replace chicken thighs. Put lid on pot. Place in middle of oven. Cook for 2 hours. May be served with rice.
Happy cooking everyone! : )