Sundried tomatoes, crushed tomatoes and diced tomatoes make this Dutch Oven Chicken Cacciatore a triple tomato recipe! Mushrooms, onions and red wine simmer with tomatoes and chicken for a hearty and easy chicken dinner recipe.
Dutch Oven Chicken Cacciatore
Dutch Oven Chicken Cacciatore is a chicken recipe with deep Italian roots. Also known as hunter-style chicken, chicken thighs cook in a hearty tomato sauce along with mushrooms and onions. So easy to make, either in the oven or on the stovetop.
Brown the chicken on the stove top and then let it simmer in the sauce and cook in the oven. A flavorful tomato sauce filled with mushrooms and onions forms as the chicken thighs cook in the oven.
I love letting the chicken and sauce simmer together in the oven but you can actually cook it from start to finish on the stove top if you want to.
This recipe comes together quickly for a weeknight dinner but is also worthy of a place on your Sunday supper table and even for entertaining too!
As for the mushrooms, I used white mushrooms in my recipe this time but I have also used a mixture of fancier mushrooms, such as baby portobello, shitake, oyster, enoki and/or chanterelle. The fancier mushrooms elevate this recipe to a new level and will definitely impress your guests.
A quick side story about chicken cacciatore. You know I always have a story!
Cooking dinner for my four sons over the years proved challenging at times.
Each of them had their personal preferences and favorite foods. Some were pickier than others, and you know who you are!
And then there was my son Christopher, always an absolute pleasure to cook for!
Chris loved, and still loves, to eat all foods, and that makes for a happy mama! Chris is now married with two sons and a daughter of his own and still puts in his request for his favorite, my Chicken Cacciatore.
On a recent visit to his home in Omaha I offered to cook dinner, and as always, he asked for his long-standing favorite, chicken cacciatore.
We quickly realized that the apple doesn’t fall far from the tree when Matt, then two years old and now twelve (time flies), began eating. With every mouthful he repeated ”Yum! Good sauce!” Three servings later, it’s obvious we have another good eater in the family!
And so here it is, my legendary Dutch Oven Chicken Cacciatore! Yum! Good sauce! I hope you enjoy my recipe as much as Chris and Matt do!
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How to make dutch oven chicken cacciatore
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Preheat oven to 350F.
- Season the chicken thighs with basil, kosher salt and pepper.
- Heat oil in large deep-sided dutch oven over medium-high heat and cook the chicken until browned, about 7 minutes, turning once. Reserve.
- In the same dutch oven, cook the mushrooms, onion and sundried tomatoes until the mixture is tender-crisp, about 5 minutes, stirring occasionally.
- Stir in the crushed tomatoes, diced tomatoes with their juices, red wine and add the reserved chicken.
- Cover and cook in the oven for 45 minutes or until chicken is cooked through and the vegetables are soft and tender.
How to cook chicken cacciatore on the stove top
Scroll down for the ingredient amounts in the recipe card below
- Season chicken thighs with basil, kosher salt and pepper.
- Heat oil in large deep-sided skillet over medium-high heat. Cook chicken until browned, about 7 minutes, turning once. Reserve.
- In same skillet cook mushrooms, onion and sundried tomatoes until mixture is tender, about 5 minutes, stirring occasionally.
- Add wine and boil for 1 minute.
- Add crushed tomatoes, diced tomatoes with their juices and reserved chicken.
- Reduce heat to medium-low. Simmer, covered, until the chicken is cooked through and the sauce is hot and bubbly, about 45 minutes, checking occasionally and stirring.
Swirls of Flavor Recipe Tips
- You can make this recipe from start to finish on your stove top or finish it in the oven
- Add chopped fresh tomatoes too!
- You can cook this recipe in a dutch oven or in a large heavy ovenproof pot with a lid
- Add chopped carrots
- Top with fresh basil before serving
Substitutions
- Substitute wild mushrooms, such as baby portobello, shitake, oyster, enoki and chanterelle, for the white mushrooms and you’ll have yourself a dish that is fancy enough for entertaining!
- You can use boneless chicken thighs in place of the bone-in chicken thighs and reduce the cooking time in the oven by about 10 minutes
- Dried Italian seasoning can be used in place of the dried basil
- Substitute sherry for the red wine
- Substitute chicken broth for the red wine
Equipment
What to serve with chicken cacciatore
Ingredients for oven baked chicken cacciatore
- bone-in chicken thighs
- dried basil
- kosher salt
- pepper
- oil
- white mushrooms
- onion
- sundried tomatoes packed in oil
- canned crushed tomatoes
- canned diced tomatoes with basil. garlic and oregano
- red wine
Dutch Oven Chicken Cacciatore
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Equipment
Ingredients
- 6 bone-in chicken thighs
- 1 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 Tablespoon oil
- 1 pkg. (10 oz.) white mushrooms , sliced, 4 cups
- 1 onion chopped, 1 cup
- 1/4 cup sundried tomatoes packed in oil patted slightly, chopped
- 1 can (28 ounces) crushed tomatoes
- 1 can (14 1/2 ounces) diced tomatoes with basil. garlic and oregano
- 1/3 cup red wine
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Instructions
- Preheat oven to 350F.
- Season the chicken thighs with basil, kosher salt and pepper.
- Heat oil in large deep-sided dutch oven over medium-high heat and cook the chicken until browned, about 7 minutes, turning once. Reserve.
- In the same dutch oven, cook the mushrooms, onion and sundried tomatoes until the mixture is tender-crisp, about 5 minutes, stirring occasionally.
- Stir in the crushed tomatoes, diced tomatoes with their juices, red wine and add the reserved chicken.
- Cover and cook in the oven for 45 minutes or until chicken is cooked through and the vegetables are soft and tender.
- If desired, top with fresh basil and serve with hot pasta or rice.
Notes
Nutrition
