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Dutch Oven Chicken Cacciatore


This classic Italian dish features a full-flavor experience, with a boost of protein, vitamin A, and fiber.This classic Italian dish features a full-flavor experience, with a boost of protein, vitamin A, and fiber.

9 weightwatcher points

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Rate this recipe 4.4/5 (7 Votes)


  • 1/3 cup all-purpose flour
  • 2 pounds chicken thighs and/or drumsticks, skinned (8 pieces)
  • 1/4 teaspoon kosher salt or sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 small carrots, peeled and cut crosswise into thirds
  • 3 stalks celery, cut crosswise into quarters
  • 1 medium onion, coarsely chopped
  • 8 cloves garlic, peeled and thinly sliced
  • 1/4 cup tomato paste
  • 1 cup reduced-sodium chicken broth
  • 1 cup dry red wine or cranberry juice
  • 2 tablespoons white wine vinegar
  • 6 medium plum tomatoes, coarsely chopped
  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons snipped fresh flat-leaf parsley



Step 1

Spread flour in a shallow dish. Season chicken pieces with the salt and pepper. Dip chicken in the flour, turning to coat evenly and gently shaking off excess.

2.In a 5-quart Dutch oven, heat oil over medium-high heat. Add chicken pieces; cook about 6 minutes or until browned, turning occasionally.

3.Remove chicken from Dutch oven; set aside. Drain off fat, reserving 2 tablespoons in the Dutch oven. Add carrots, celery, onion, and garlic. Cook about 5 minutes or just until onion is tender, stirring occasionally.

4.Stir in tomato paste. Add broth, wine, and vinegar; bring to boiling. Add tomatoes and thyme. Return chicken to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 60 to 70 minutes or until chicken and vegetables are tender.

5.To serve, place chicken, vegetables, and cooking juices on a serving platter. Sprinkle with Parmesan cheese and parsley.

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