Chicken Cacciatore in Oven
User Reviews
5
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Prep Time
15 mins
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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
Description
This Chicken Cacciatore starts by seasoning and searing chicken pieces in avocado oil to create a golden crust. Vegetables including green and red bell peppers, red onion, carrots, and celery are sautéed in the same pot before garlic is added. White wine deglazes the pan, followed by Italian seasoning, oregano, and marjoram to build flavor. Tomatoes, chicken stock, and tomato paste form the sauce base. Kalamata olives add a briny contrast.
The seared chicken is returned to the mixture, and all components bake together in the oven at 350°F until the chicken is cooked through and tender, absorbing the rich sauce. This results in a savory dish with depth from the herbs, vegetables, and olives, balanced by the acidity of tomatoes and sweetness of carrots.
Chicken Cacciatore pairs well with rice, pasta, or crusty bread to soak up the sauce, making it a filling entrée suitable for family dinners. The use of a quality enamel cast iron Dutch oven helps achieve proper searing and even cooking.
Ingredients
- 4 pounds chicken you can use thighs, breasts, legs, or all of the above - I use a combination, bone-in
- 2 tablespoons avocado oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper ground
- 2 whole green bell pepper chopped
- 2 whole bell pepper chopped, red
- 5 whole carrot peeled and chopped
- 5 whole celery chopped, stalks
- ½ whole red onion chopped
- 3 whole garlic minced, cloves
- 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.
Notes
- Use a heavy enamel cast iron Dutch oven for even heat distribution and best searing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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