Dutch Oven Chicken Cacciatore
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Ingredients for Chicken Cacciatore 
Let’s take this rich and flavorful dish camping. This dish could be made with just about anything, as it was originally a hunters stew and contained whatever the hunter had come home with that day. The complex flavors come from the wide variety of ingredients, potent seasonings, as well as the browning and then braising of the chicken. I definately prefer skinless, boneless thighs for this recipe.
Dutch Oven Chicken Cacciatore
Category
Camping and Cast Iron Cooking
Persons
6
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Ingredients
- 3# Boneless Chicken Thighs
- Creole Seasoning
- ½ cup flour
- 3 Tbsp olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 4 garlic cloves, chopped
- ¼ cup Italian seasoning
- 2 cans diced tomatoes, Italian diced are nice
- ~½ cup red wine – a good sized sploosh
- 8 oz chopped mushrooms
- Kalamata olives
- Fresh Basil
Instructions
- Start your fire for coals, or light 30 briquettes
- Season both sides of the chicken thighs with the Creole Seasoning.
- Combine the flour and 2 Tbsp of Creole seasoning in a zip lock bag.
- Place the chicken pieces in the bag one at a time and coat them with the flour mix.
- Place all of the coals underneath the Dutch oven.
- Add some oil and brown the chicken pieces in the Dutch oven, about 3 minutes per side.
- Remove when done, place on a plate and cover to keep warm.
- Add the onion and bell pepper to the Dutch oven and sauté until soft.
- Stir in the garlic and Italian seasoning and stir through, cooking until fragrant.
- Stir in the diced tomatoes and wine.
- Nestle the chicken into the sauce, move some of the coals to the lid, cover the Dutch oven and cook for 15 minutes.
- Remove the lid, stir in the mushrooms and cook for another 10 minutes.
- Before serving, garnish in the oven with Kalamata olives and some fresh basil.
- Serve with pasta or a crusty bread, and a salad.