Baked Chicken Cacciatore is a comfort food dish full of braised chicken breast and legs in a rich, flavorful tomato-based sauce packed with vegetables, herbs, and spices.
Start by placing your oven-safe Dutch oven over medium-high heat. Add your avocado oil.
Season your chicken on both sides with kosher salt and black pepper.
Once the oil is heated through and shimmery, add your chicken to the pot. Sear each piece on both sides until golden. You do not need to cook it through, you are only searing the outside.
Once the chicken has seared on all sides, remove it from the pot and set it aside.
Add your bell peppers, red onion, carrots, and celery to the pot. Stir to combine and sauté for 2-3 minutes.
Add in your garlic and stir to combine. Sauté an additional 2-3 minutes.
Pour in the white wine and de-glaze the bottom of your Dutch oven. Allow the wine to cook down for about 3-5 minutes, stirring occasionally.
Add in the Italian seasoning, oregano, and marjoram. Stir to combine.
Pour in your chicken broth, diced tomatoes, and tomato paste. Stir until fully combined.
Add your chicken back into the pot, burying it down in the sauce.
Place the lid on your pot and put it in the oven. Bake for 1 hour.
Remove the pot from the oven, remove the lid and add in your kalamata olives. Replace the lid and let it heat through for about 2 minutes.
Remove the lid and serve with your favorite sides. We like serving ours with rice and topped with fresh oregano.
Notes
Using a quality enamel cast iron dutch oven that heats well, will give you the best sear and even cooking.