Dutch Oven Chicken Cacciatore - Easy Dutch Oven Dish

red wine

🥗Healthier: white wine

💰Cheaper: grape juice

Grape juice offers a non-alcoholic option while maintaining sweetness.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is heart-healthy.

Prepare an 8-inch Dutch oven for cooking.

Cut up chicken thighs and set aside.

Slice green olives and measure out 1/2 cup.

Reconstitute sun-dried tomatoes in warm water.

Measure out 1 cup of sliced porcini mushrooms and set aside.

Chop 2 cloves of garlic.

Heat olive oil in the Dutch oven over charcoal.

Brown the chicken thighs and onions in the Dutch oven.

Add the garlic to the pot after browning the chicken and onions.

Deglaze the pot with the water from the reconstituted sun-dried tomatoes.

Add about 3/4 cup of chicken broth to scrape the fond off the bottom of the pot.

Stir in the sun-dried tomatoes, mushrooms, olives, and Italian seasoning.

Add 1/2 can of fire roasted diced tomatoes to the pot and bring to a boil.

Pour in about 1 cup of red wine and stir.

Cover the Dutch oven and let it simmer, shaking off the coals on top.

Add bowtie pasta directly into the sauce to cook it in the same pot.

Check the moisture level and add more chicken broth if necessary.

Once cooked, plate the chicken cacciatore and top with grated parmigiano-reggiano cheese and chopped scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens