Dutch Oven Chicken Cacciatore is a very healthy and easy meal to make, full of mushrooms, bell peppers and kalamata olives. It makes a hearty camping meal or an easy weeknight dinner.
Season both sides of the chicken thighs with 1 teaspoon salt and ½ teaspoon ground black pepper.
In a gallon-size resealable bag combine flour, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon 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 mushrooms, onion and 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 20 minutes, or until juices in chicken thighs run clear.
Garnish with olives and fresh basil, and serve with a green salad, pasta, or a crunchy baguette.
Notes
TO STORE: If you are home, you can store any leftovers in an airtight container and refrigerate for up to 4 days.TO FREEZE: You can also freeze leftovers. Transfer cooled leftovers to a resealable bag or freezer safe container and freeze for up to 4 months.