Authentic Le Creuset Chicken Cacciatore Recipe For Home Cooks
If you’re looking for a simple yet flavorful dish that makes great use of a Dutch oven, this Chicken Cacciatore is perfect.
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.