Monday, March 22, 2010

Day 81: Chicken Cacciatore

Boy--This cold is kicking my butt! It has been a long time since I felt this crappy! Of course I can go all winter without being sick, but when Spring hits... Oh well, at least it can't last forever. :) I'm glad last nights dinner was so easy to put together. I'm really thinking that DO cooking is easier than cooking indoors. I can't believe that came out of my mouth! After how intimidated I was to start this whole process, its nice to feel that way. I still get told that I'm crazy for doing this, and I can't help but agree, but it sure has been a learning experience!
Today's recipe was originally a slow cooker recipe, but it worked pretty well in the DO.

Chicken Cacciatore
10" or 12" dutch oven
2 medium onions, thinly sliced
2 1/2-3 lbs chicken (I used boneless, skinless breasts, cut up)
2 cloves minced garlic
2 tsp. oregano
1 tsp. salt
1/2 tsp. dried basil
1/4 tsp. pepper
1 bay leaf
1 (14 oz.) can diced tomatoes, undrained
1 (8 oz.) can tomato sauce
1 can (4 oz.) mushrooms stems and pieces, drained
1/4 cup water or white wine
Hot cooked pasta or rice
Put the onions in the bottom of your DO. Add the chicken, seasonings, tomatoes, tomato sauce, mushrooms and water. Cook at 350* for 45 minutes to 1 hour. I used a 12" oven with 14 coals on top and 10 on the bottom.
The Finished Product

The Review

This was pretty good, but it was missing something. The sauce that wasn't on top of the chicken turned out really thin. Next time I will thicken it with cornstarch or tomato paste. Maybe mix in some cream cheese. It was okay, but it won't go into our regular meal rotation until I can tweak it a little bit. But it does have the potential to be really good. This gets a B- for now.


  1. This recipe is almost identical to my cook it on the stove version; mine calls for 16 ounces of tomato sauce. The rest is the same. Made it last night. It's been a standby in my house for nearly 40 years. I was going to try it in the DO. Thanks for breaking the ground for me.

    Roger in Pueblo, CO

  2. Toni,
    Caccatori usually cooks 4 to 5 hours traditionally but this looks pretty good. I have a similar version that uses the left over KFC or Popeye's Chicken that's real fast and good to boot! Sorry you are in the dumps with your cold. It was good to meet you and you took off from WCC so fast I couldn't give you my cook books. Drop me a line and I'll get them in the mail for you!


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