Shopping List
| Department | Qty | Item | Each | Cost |
| Produce | 1 | onion | $0.50 | $0.50 |
| Produce | 1 | red bell pepper | $1.39 | $1.39 |
| Produce | 1 | fresh parsley | $0.99 | $0.99 |
| Produce | 1 | fresh basil | $1.99 | $1.99 |
| Produce | 1 lb. | assorted mushrooms, sliced | $3.99 | $3.99 |
| Canned and Packaged Foods | 1 jar | kalamata olives, pitted | $3.79 | $3.79 |
| Canned and Packaged Foods | 30 ounces | diced tomatoes | $0.59 | $1.18 |
| Meat | 3 lbs. | boneless, skinless, chicken breasts | $1.99 | $5.97 |
Bring from Home
- (4) Garlic cloves, or 2 teaspoons of minced garlic
- Kosher Salt
- Ground Black Pepper
- All-purpose Flour
- Garlic Powder
- Dried Basil
- Extra Virgin Olive Oil
Preparation
- Trim fat from chicken pieces. Repackage (double bag) in resealable bags.
- Measure all-purpose flour and repackage for easy storage and transportation.
- Chop onion and red bell pepper. Repackage (double bag) in resealable bags.
- Mince garlic cloves (or use jarred, minced, garlic). Repackage for easy storage and transportation.
- Rinse and clean mushrooms. Slice in half. Repackage in resealable bags.
Equipment
- Dutch oven
- Gallon-size resealable bag
- Serving dish
- Aluminum foil
- Can opener
- Cutting board
- Chef knife
- Chimney starter, charcoal, newspaper, fire glove (if cooking over coals)
Dutch Oven Chicken Cacciatore
Servings: 8
Equipment
- Dutch Oven
Ingredients
- 3 lbs bone-in chicken thighs approximately 8 pieces
- 2 tsp kosher salt divided
- 1 tsp ground black pepper divided
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 2 tsp dried basil
- 3 tbsp extra virgin olive oil
- 1 onion chopped
- 1 red bell pepper chopped
- 4 garlic cloves minced
- 1/2 cup fresh parsley chopped
- 2 (15-ounce) cans diced tomatoes with juice
- 1/2 cup dry red wine
- 1 lb assorted mushrooms halved
- 1/2 cup kalamata olives
- 1/4 cup fresh basil thinly sliced
Instructions
- In a chimney starter, prepare 30 briquettes.
- Season both sides of the chicken thighs with 1 tsp salt and 1/2 tsp ground black pepper.
- In a gallon-size resealable bag, combine flour, 1 tsp salt, 1/2 tsp ground black pepper, 1 tsp garlic powder, and 1 tsp dried basil.
- Place the chicken pieces, one piece at a time, into the resealable bag and coat each piece with flour mixture until thoroughly covered. Shake off excess flour and reserve pieces on a plate.
- Place the briquettes under a 10-inch Dutch oven and bring to high heat.
- Add 3 tablespoons extra virgin olive oil and brown the chicken pieces in hot oil for 3 minutes per side. Remove the chicken to a serving dish and cover with foil.
- Add the chopped onion and red bell pepper to the hot oil and sauté until vegetables soften, about 3 to 5 minutes.
- Stir in the garlic cloves, 1 teaspoon dried basil, and fresh parsley, and cook for 2 minutes.
- Return the chicken to the pot, stir in the diced tomatoes and red wine. Reduce the heat to medium heat and continue cooking for 15 minutes.
- Stir in the mushrooms and continue cooking for 10 more minutes.
- Garnish with olives and fresh basil, and serve with a green salad, pasta, or a crunchy baguette.
Notes
This recipe can be just as easily prepared in a Dutch oven on a camp stove and eliminate the need for the chimney starter, charcoal, etc.
To omit the red wine, substitute an equal amount of beef broth, prepared from beef bouillon cube(s).
Chicken Cacciatore can be served over pasta, rice, or polenta. To ease preparation, consider using boil-in-bag rice.
Adapted from: https://familyspice.com/chicken-cacciatore/