Dutch Oven Chicken Cacciatore With Peppers, Mushrooms, and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes

Quick Ingredients

• 3 1/2 lb bone-in, skin-on chicken thighs (about 6 thighs)
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 medium yellow onion, sliced (about 2 cups)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 12 oz cremini mushrooms, sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 1/2 cup low-sodium chicken broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh basil (optional)

Do This

• 1) Heat oven to 325°F. Pat chicken dry; season with salt/pepper and dust with flour.
• 2) Sear chicken in a Dutch oven with olive oil, 5–6 minutes per side; remove to a plate.
• 3) Sauté onion, peppers, and mushrooms 8–10 minutes; add garlic 30 seconds.
• 4) Stir in tomato paste 1 minute; deglaze with wine, simmer 2 minutes.
• 5) Add crushed tomatoes, broth, oregano, thyme, bay leaf, and red pepper flakes; bring to a simmer.
• 6) Nestle chicken in sauce; cover and bake 50–60 minutes until chicken hits 175°F in the thickest part.
• 7) Uncover and simmer 5–10 minutes to thicken. Finish with parsley/basil; serve.

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Why You’ll Love This Recipe

• Big, cozy flavor with minimal fuss: one Dutch oven does the searing, simmering, and braising.
• Bone-in chicken stays tender: gentle oven heat turns the sauce rich while keeping the meat juicy.
• Vegetable-forward and hearty: sweet peppers and meaty mushrooms soak up the tomato-herb sauce.
• Great for leftovers: the flavors get even better the next day.

Grocery List

• Produce: 1 medium yellow onion, 1 red bell pepper, 1 yellow bell pepper, 12 oz cremini mushrooms, 4 garlic cloves, fresh parsley, fresh basil (optional)
• Dairy: grated Parmesan (optional, for serving)
• Pantry: olive oil, kosher salt, black pepper, all-purpose flour, tomato paste, 1 (28 oz) can crushed tomatoes, low-sodium chicken broth, dry red wine, dried oregano, dried thyme, bay leaf, crushed red pepper flakes (optional)

Full Ingredients

Chicken

• 3 1/2 lb bone-in, skin-on chicken thighs (about 6 thighs)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil

Vegetables & Aromatics

• 1 medium yellow onion, thinly sliced (about 2 cups)
• 1 red bell pepper, stemmed, seeded, and thinly sliced
• 1 yellow bell pepper, stemmed, seeded, and thinly sliced
• 12 oz cremini mushrooms, cleaned and sliced
• 4 garlic cloves, minced

Tomato-Herb Braising Sauce

• 2 tbsp tomato paste
• 1/2 cup dry red wine (such as Chianti or Cabernet Sauvignon)
• 1 (28 oz) can crushed tomatoes
• 1/2 cup low-sodium chicken broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• 1/4 tsp crushed red pepper flakes (optional)

To Finish & Serve

• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh basil (optional)
• Kosher salt and black pepper, to taste
• Optional for serving: cooked pasta, polenta, or crusty bread
• Optional garnish: grated Parmesan

Step-by-Step Instructions

Step 1: Preheat and prep the chicken

Position a rack in the center of the oven and preheat to 325°F.

Pat the chicken thighs very dry with paper towels (this helps them brown instead of steam). Season all over with 2 tsp kosher salt and 1 tsp black pepper. Sprinkle 2 tbsp flour over the chicken and rub it in so there’s a light, even coating.

Step 2: Sear the chicken for deep flavor

Heat a large, heavy Dutch oven (5 1/2 to 7-quart) over medium-high heat. Add 2 tbsp olive oil and let it shimmer.

Add the chicken skin-side down in a single layer (work in batches if needed). Sear for 5–6 minutes until the skin is deeply golden. Flip and sear the second side for 4–5 minutes. Transfer chicken to a plate. Carefully pour off excess fat if there’s more than about 1 tablespoon left in the pot.

Step 3: Sauté onion, peppers, and mushrooms

Reduce heat to medium. Add the sliced onion, red pepper, yellow pepper, and mushrooms to the Dutch oven. Cook, stirring occasionally, until the onions soften and the mushrooms release their liquid, 8–10 minutes.

Add the minced garlic and cook just until fragrant, 30 seconds.

Step 4: Build the base with tomato paste and wine

Stir in the 2 tbsp tomato paste and cook, stirring constantly, for 1 minute to caramelize it slightly.

Pour in the 1/2 cup red wine and scrape up any browned bits from the bottom of the pot (that’s concentrated flavor). Simmer for 2 minutes to reduce slightly.

Step 5: Add tomatoes, broth, and herbs

Add the crushed tomatoes (28 oz), 1/2 cup chicken broth, 1 tsp oregano, 1 tsp thyme, bay leaf, and 1/4 tsp red pepper flakes (if using). Stir well.

Bring the sauce to a gentle simmer over medium heat.

Step 6: Braise in the oven until tender

Nestle the chicken thighs back into the sauce, skin-side up. The sauce should come about halfway up the chicken (add a splash more broth if needed).

Cover with a tight-fitting lid and transfer to the oven. Bake at 325°F for 50–60 minutes, until the chicken is very tender and the thickest part reaches 175°F on an instant-read thermometer (avoid touching the bone with the probe).

Step 7: Thicken the sauce and finish with herbs

Carefully remove the Dutch oven from the oven and place it over the stovetop on medium heat. Uncover and simmer 5–10 minutes, spooning sauce over the chicken, until the sauce thickens to your liking.

Remove and discard the bay leaf. Stir in 2 tbsp chopped parsley and 2 tbsp chopped basil (if using). Taste and adjust with additional salt and pepper as needed.

Serve hot over pasta or polenta, or with crusty bread for scooping up sauce. Add grated Parmesan if you like.

Pro Tips

• Dry chicken browns better: patting the skin dry makes it easier to get that golden sear.
• Don’t rush the vegetables: letting mushrooms cook until their liquid evaporates concentrates their flavor and keeps the sauce from tasting watery.
• Watch your simmer: keep the sauce at a gentle simmer (not a hard boil) so the chicken stays tender.
• Use a thermometer: thighs are best around 175°F for a tender, braised texture.
• Want crispier skin? After braising, place the uncovered Dutch oven under the broiler for 2–4 minutes (if your Dutch oven is broiler-safe) and watch closely.

Variations

• Chicken mix: Use 4 bone-in thighs (about 2 lb) plus 4 bone-in drumsticks (about 2 lb). Sear in batches and proceed as written; cook to 175°F.
• White wine version: Swap red wine for 1/2 cup dry white wine and add 1 tsp lemon zest at the end for a brighter finish.
• Olive boost: Add 1/2 cup pitted Kalamata olives during the last 10 minutes of simmering for a briny, classic cacciatore twist.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the chicken is hot throughout (aim for 165°F), adding a splash of broth if the sauce has thickened too much.

To make ahead, cook the dish completely, cool, and refrigerate overnight. The next day, skim any solidified fat from the top, then reheat as above. This recipe also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate (based on 6 servings, not including pasta/polenta/bread): 540 calories, 38 g protein, 33 g fat, 18 g carbs, 5 g fiber, 980 mg sodium.