Authentic Le Creuset Chicken Cacciatore Recipe For Home Cooks
This Le Creuset Chicken Cacciatore Recipe is a simple one-pot Italian dish made with tender chicken simmered in a rich tomato sauce with bell peppers, onions, garlic, and herbs. Perfect for weeknight dinners, this easy Dutch oven recipe delivers bold flavor with minimal effort.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole cut-up chicken (or 4 boneless chicken thighs, skinless)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- 1
Season the chicken pieces with salt and pepper. Heat olive oil in your Le Creuset Dutch oven over medium-high heat. Sear the chicken until golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
- 2
In the same pot, add the chopped onion, garlic, celery, and bell peppers. Sauté for approximately five minutes, or until the veggies are tender and the onion is transparent.
- 3
Stir in the diced tomatoes, chicken broth, and tomato paste. Add the fresh thyme and bay leaf. Bring the sauce to a simmer, allowing it to reduce slightly, about 10 minutes.
- 4
Add the seared chicken back into the Dutch oven, nestling it into the sauce. Cook, covered, over low heat for 45 to 1 hour, or until the chicken is tender and cooked through. Stir occasionally to make sure the sauce doesn’t stick to the bottom of the pot.
- 5
Remove the bay leaf and sprinkle fresh parsley over the top before serving. Adjust the seasoning with salt and pepper if needed.