Dutch Oven Chicken Cacciatore

By Sprig Originals ✓ · with credit

Adapted from hearthandvine.com

Bone-in chicken thighs seared until the skin is deep gold, then braised in the same pot with crushed tomatoes, mushrooms, peppers and carrots until the meat is falling-off-the-bone tender. One pot, a rich rustic sauce, and pasta or rice to catch every drop.

Ingredients

• 3 lb bone-in, skin-on chicken thighs (about 6)
• 2 tbsp olive oil
• salt and black pepper

• 1 cup onion, diced
• 1 bell pepper, diced
• 1/2 cup carrots, diced
• 2 cloves garlic, grated
• 8 oz baby portabella mushrooms, sliced
• 28 oz can crushed tomatoes
• 1 cup chicken broth or dry white wine

• 2 tbsp fresh parsley, chopped
• grated Parmesan, for serving

Instructions

1. Heat your oven to 375°F. Pat the chicken thighs dry and season both sides generously with salt and pepper.
2. Set a large Dutch oven over medium-high heat and add the olive oil. Lay the thighs in skin side down and leave them alone for 3–5 minutes, until the skin is deep golden and releases easily. Flip and cook another 5 minutes, then move them to a plate.
3. Pour off most of the rendered fat, leaving about 2 tablespoons in the pot for the vegetables.
4. Add the onion, bell pepper and carrots and cook over medium heat for 3–5 minutes, stirring, until softened and glossy. Stir in the garlic and cook 30 seconds, just until fragrant.
5. Add the mushrooms and cook, stirring, for 2 minutes so they start to give up their liquid.
6. Nestle the chicken back in the pot in a single layer, skin side up, then pour over the crushed tomatoes and the broth or white wine. Season the sauce lightly with salt and pepper.
7. Bring to a simmer, cover, and transfer to the oven for 40 minutes. The chicken is done when a thermometer in the thickest part of a thigh reads 165°F and the sauce has thickened.
8. Scatter the parsley over the top and let it sit 5 minutes before serving. Spoon over pasta or rice with plenty of Parmesan at the table.

Chef's tips

Nutrition (per serving, estimated)

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