Chicken Cacciatore in Oven
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Calories
412 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Cacciatore in Oven
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Baked Chicken Cacciatore is a comfort food dish full of braised chicken breast and legs in a rich, flavorful tomato-based sauce packed with vegetables, herbs, and spices.
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Ingredients
- 4 pounds bone-in chicken you can use thighs, breasts, legs, or all of the above - I use a combination
- 2 tablespoons avocado oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 whole green bell peppers chopped
- 2 whole red bell peppers chopped
- 5 whole carrots peeled and chopped
- 5 whole celery stalks chopped
- ½ whole red onion chopped
- 3 whole garlic cloves minced
- ¼ cup white wine I use pinot grigio
- 1 tablespoon Italian seasoning
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 28 oz diced tomatoes you can also use crushed, drained
- ½ cup chicken stock
- 2 tablespoons tomato paste
- 1 cup kalamata olives
Instructions
- Preheat your oven to 350°F.
- Start by placing your oven-safe Dutch oven over medium-high heat. Add your avocado oil.
- Season your chicken on both sides with kosher salt and black pepper.
- Once the oil is heated through and shimmery, add your chicken to the pot. Sear each piece on both sides until golden. You do not need to cook it through, you are only searing the outside.
- Once the chicken has seared on all sides, remove it from the pot and set it aside.
- Add your bell peppers, red onion, carrots, and celery to the pot. Stir to combine and sauté for 2-3 minutes.
- Add in your garlic and stir to combine. Sauté an additional 2-3 minutes.
- Pour in the white wine and de-glaze the bottom of your Dutch oven. Allow the wine to cook down for about 3-5 minutes, stirring occasionally.
- Add in the Italian seasoning, oregano, and marjoram. Stir to combine.
- Pour in your chicken broth, diced tomatoes, and tomato paste. Stir until fully combined.
- Add your chicken back into the pot, burying it down in the sauce.
- Place the lid on your pot and put it in the oven. Bake for 1 hour.
- Remove the pot from the oven, remove the lid and add in your kalamata olives. Replace the lid and let it heat through for about 2 minutes.
- Remove the lid and serve with your favorite sides. We like serving ours with rice and topped with fresh oregano.
Equipments used:
Notes
- Using a quality enamel cast iron dutch oven that heats well, will give you the best sear and even cooking.
Nutrition Information
Show Details
Serving
1serving
Calories
412kcal
(21%)
Carbohydrates
16g
(5%)
Protein
47g
(94%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Trans Fat
0g
Cholesterol
164mg
(55%)
Sodium
805mg
(34%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 412kcal | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 47g | 94% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Trans Fat | 0g | 0% |
| Cholesterol | 164mg | 55% |
| Sodium | 805mg | 34% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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