I’ve got a delicious recipe for you today that’s going to make your taste buds dance – my Le Creuset Chicken Cacciatore Recipe.
This rustic Italian dish has always been a family favorite, and it’s perfect for those cozy nights when you want something hearty but don’t want to spend hours in the kitchen.
You don’t need any fancy tools either – just a trusty Le Creuset or any Dutch oven to work its magic. Everyone will want to eat more because of the dish’s succulent chicken, rich tomato, and herb flavors.
Le Creuset Chicken Cacciatore Recipe
If you’re looking for a simple yet flavorful dish that makes great use of a Dutch oven, this Chicken Cacciatore is perfect.
Braised chicken thighs and drumsticks cook in a savory tomato sauce with bell peppers, onions, and garlic, making this a one-pot wonder.
Recipe Overview:
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Cuisine: Italian
- Course: Main Course
- Difficulty Level: Easy
- Yield: 4 servings
- Calories Per Serving: 320
Ingredients:
Here’s what you’ll need to make this flavorful Chicken Cacciatore:
- 1 whole cut-up chicken (or 4 boneless chicken thighs, skinless)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Prepare The Chicken: Season the chicken pieces with salt and pepper. Heat olive oil in your Le Creuset Dutch oven over medium-high heat. Sear the chicken until golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
Tip: Don’t overcrowd the pot – sear the chicken in batches if needed to get that beautiful golden crust! - Cook The Vegetables: In the same pot, add the chopped onion, garlic, celery, and bell peppers. Sauté for approximately five minutes, or until the veggies are tender and the onion is transparent.
Tip: If you want an extra depth of flavor, deglaze the pan with a splash of white wine before adding the vegetables! - Build The Sauce: Stir in the diced tomatoes, chicken broth, and tomato paste. Add the fresh thyme and bay leaf. Bring the sauce to a simmer, allowing it to reduce slightly, about 10 minutes.
- Combine And Braise: Add the seared chicken back into the Dutch oven, nestling it into the sauce. Cook, covered, over low heat for 45 to 1 hour, or until the chicken is tender and cooked through. Stir occasionally to make sure the sauce doesn’t stick to the bottom of the pot.
- Finish And Serve: Remove the bay leaf and sprinkle fresh parsley over the top before serving. Adjust the seasoning with salt and pepper if needed.
Tip: For an extra creamy twist, stir in a splash of heavy cream at the end for a luxurious sauce.
Why Is It Called Chicken Cacciatore?
Cacciatore means “hunter” in Italian, and this dish was traditionally made by hunters who cooked whatever meat they caught, often braising it with tomatoes, herbs, and vegetables.
A common Italian-American dish nowadays, chicken cacciatore is praised for both its simplicity of preparation and its deep, delicious flavors.
Tips And Variations
- Substitutions: You can swap out the whole chicken for boneless chicken thighs or even chicken breasts if you prefer.
- Vegetarian Option: Try replacing the chicken with hearty vegetables like zucchini and mushrooms to create a vegetarian version.
- Storage: You can keep leftovers in the refrigerator for up to three days if you store them in an airtight container. To maintain the chicken’s moist texture, reheat it on the burner.
What Is Best To Serve With Chicken Cacciatore?
This dish pairs beautifully with a variety of sides. I love serving it over pasta or with a side of creamy mashed potatoes to soak up that delicious tomato sauce.
A fresh green salad or some roasted vegetables also work great as lighter accompaniments.
Why Is My Chicken Cacciatore Watery?
If your Chicken Cacciatore is turning out watery, it’s probably because there’s too much liquid from the vegetables or the tomatoes. Here’s how to fix it:
- Use canned diced tomatoes instead of fresh ones, which release more liquid.
- Let the sauce simmer uncovered for the last 10 minutes of cooking to reduce and thicken.
- Add a bit of tomato paste to intensify the sauce and help it thicken.
Conclusion
Give this Le Creuset Chicken Cacciatore Recipe a try – it’s easy to make, packed with flavor, and sure to become a new favorite in your home.
Whether it’s for a casual weeknight meal or a special family dinner, this dish will impress without the stress.
Let me know how it turns out for you, and don’t hesitate to share your own variations or ask any questions in the comments below!
Authentic Le Creuset Chicken Cacciatore Recipe For Home Cooks
Ingredients
- 1 whole cut-up chicken or 4 boneless chicken thighs, skinless
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 garlic cloves minced
- 2 celery stalks diced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 can 14.5 oz diced tomatoes
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme or ½ teaspoon dried
- 1 bay leaf
- 1 tablespoon fresh parsley chopped
- Salt and pepper to taste
Instructions
- Prepare The Chicken: Season the chicken pieces with salt and pepper. Heat olive oil in your Le Creuset Dutch oven over medium-high heat. Sear the chicken until golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
- Cook The Vegetables: In the same pot, add the chopped onion, garlic, celery, and bell peppers. Sauté for approximately five minutes, or until the veggies are tender and the onion is transparent.
- Build The Sauce: Stir in the diced tomatoes, chicken broth, and tomato paste. Add the fresh thyme and bay leaf. Bring the sauce to a simmer, allowing it to reduce slightly, about 10 minutes.
- Combine And Braise: Add the seared chicken back into the Dutch oven, nestling it into the sauce. Cook, covered, over low heat for 45 to 1 hour, or until the chicken is tender and cooked through. Stir occasionally to make sure the sauce doesn’t stick to the bottom of the pot.
- Finish And Serve: Remove the bay leaf and sprinkle fresh parsley over the top before serving. Adjust the seasoning with salt and pepper if needed.
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