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Dutch Oven Chicken Cacciatore

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6

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.