I love using my Dutch oven and get so excited when I come across recipes that allow me to do so. We had a bunch of peppers in the garden this week that needed to be picked but of course, I had no idea what to do with them. So I was on Pinterest and came across this Chicken Cacciatore recipe from Ree Drummond (The Pioneer Women). I have a bunch of recipes that I make of hers and have never had a bad one! Anything she makes, I want to make. So I did. This is definitely a meal you want to make on the weekend or when you have some time because the longer it cooks.. the better it is! I of course made mine on a week night after work so didn’t start until 6pm. We ate at 7:30pm and it was great.. the flavors were there and everything, we just wish the sauce was a bit thicker (completely my fault for not cooking as long). I will definitely try this again this fall on a Sunday, I can’t wait! Like I said earlier, I just love cooking in my Dutch oven, especially because clean-up is sooo easy, who doesn’t want to clean just 1 pot? Well maybe 2, I did have to make the pasta! I would definitely recommend this recipe to anyone!
1 pound Pasta Or Egg Noodles
8 whole Chicken Thighs, Skin On (can Use Any Whole Piece Chicken)
Salt And Freshly Ground Black Pepper, To Taste
1/2 cup All-purpose Flour
4 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Halved And Sliced
2 whole Red Bell Peppers, Cored And Sliced (not Too Thin)
2 whole Green Bell Peppers, Cored And Sliced (not Too Thin)
5 cloves Garlic, Diced
12 ounces, weight Mushrooms (white Or Crimini), Sliced (I left these out, I am not a fan of mushrooms)
1/2 teaspoon Ground Thyme
1/4 teaspoon Turmeric
1/2 teaspoon Kosher Salt
Red Pepper Flakes, Crushed, To Taste (optional)
3/4 cups Dry White Wine
1 can (28 Ounce) Whole Or Diced Tomatoes (with Their Juice)
Chopped Flat Leaf Parsley
Parmesan Cheese, For Sprinkling
Preheat oven to 350 degrees (F). Cook pasta according to package directions. Do not overcook! Drain and set aside. Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard. Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble. Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes. Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes. Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta (amount to taste.) Before serving, sprinkle on chopped fresh parsley and grated Parmesan.
Try it out and comment your feedback, ideas or thoughts. Would love to hear from you!