Dutch Oven Chicken Cacciatore.
My wife makes a fantastic Chicken Cacciatore. But she just came back from a trip to Chicago for a Blogher Conference, so while she got caught up on work, I decided to make the meal. And since I was looking for something to cook outside in my Dutch Oven, this became the perfect choice.
I did not use her recipe exactly, I changed a few things. And it came out delicious!
I used chicken thighs and skinned and trimmed them first. I then seasoned the thighs with salt and pepper.
I then dredged the thighs in flour. Since I was cooking this outside I also cut up and prepared everything ahead of time.
It is so much easier having everything ready outside.
I decided to use my charcoal Weber today. I light up some coals then heated up the butter and olive oil.
Then I browned both sides of the chicken thighs, and removed them from the dutch oven.
Then I added the onions, peppers, garlic, and spices and cooked it for a minute. I added the mushrooms and went another minute.
Poured in a bottle of beer. Cause it’s always better with beer, right? I used Smuttynose Old brown Dog Ale, cause it tastes good, so it’s gotta be even better in food?
I then added the can of crushed tomatoes, and put the chicken back in.
Then I covered the pot. Put about 9 coals under the pot and abut 15 on the lid. That should bring it to around 350 degrees.
Then I let it cook for about 45 minutes. During that time I did have to add some coals to keep the temp maintained as the original ones burned out. Try to stay ahead of it, and try not to add too many or your temp will spike. if the temp falls too low, just add some more and go longer than 45 minutes if you need to.
While the Chicken Cacciatore was cooking I boiled up some egg noodles.
Here is the finished product. It was good, and the smell was incredible!