Description
Easy Dutch Oven Chicken Cacciatore is an easy and incredibly delicious recipe! Packed with so much flavor, this will be a fan favorite across the board!
Ingredients
Scale
- 8 Chicken Breasts, halved, boneless & skinless
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- Flour
- 1/2 Cup Olive Oil
- 1 Large Onion, chopped
- 3-4 Garlic Cloves, minced
- 1/2 Pound Mushrooms, sliced in half
- 2 - 16 Ounce Cans of Whole Tomatoes, undrained and quartered
- 1 - 4 Ounce Jar Pimentos, undrained
- 1/2 Cup Vermouth*
- 3 Bay Leaves
- 1 Teaspoon Thyme
- 1 Teaspoon Oregano
- 1/4 Teaspoon Black Pepper
- 2 Medium-Sized Green Bell Peppers, thinly sliced
- Hot Cooked Spaghetti
Instructions
- Sprinkle the chicken with salt and pepper and dredge in flour, shaking off the excess.
- heat the olive oil in a dutch oven over medium-high heat and add the chicken, sauteing for 4-5 minutes on each side or until golden brown.
- Remove chicken from the dutch oven; drain on paper towels.
- Add onion and garlic to dutch oven; saute over medium heat for 5 minutes.
- Stir in mushrooms and the next 7 ingredients.
- Add chicken, and bring to a boil. Reduce heat and simmer, uncovered for 30 minutes, stirring occasionally.
- Add in the green peppers and stir. Cook for an additional 30 minutes, stirring occasionally.
- Make spaghetti according to package directions.
- Remove bay leaves and serve over spaghetti.
Notes
- If you do not have vermouth, you can sub dry white wine (like sauvignon blanc), or omit it if needed or desired.
- Nutrition facts do not include spaghetti.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4.3 g
- Sodium: 190.4 mg
- Fat: 11.9 g
- Carbohydrates: 11.3 g
- Fiber: 1.9 g
- Protein: 21.4 g
- Cholesterol: 62.1 mg
