DUTCH OVEN CHICKEN CACCIATORE RECIPE - (4.4/5)

Dutch Oven Chicken Cacciatore Recipe - (4.4/5) image

Provided by á-25010

Number Of Ingredients 17

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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

Steps:

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.