As much as I love my crock pot, I don’t always have 4-8 hours to wait for a meal. That’s when I whip out my trusty dusty Dutch oven. My beloved pot may be heavier than me but every once in a while it makes a guest appearance for a hearty “cooked all day” meal. It’s perfect for stews or something like this super simple chicken cacciatore.

I know I’ve mentioned this before but, I used to hate mushrooms. I can’t picture my life without them now but once upon a time I wouldn’t touch cacciatore because of the mushrooms. Now, I add more mushrooms than necessary just because. I’m also a super fan of bone in chicken but it seems that everyone else prefers boneless breasts so I’ve included boneless breasts into the mix. Not to worry, I throw in the drumsticks for the grown folks. All it takes is a short hour for all of the tender breasts to fall apart. It also makes it a little more appealing for kids if you’re trying to expand some horizons.

Pastas have a special place in my heart. I didn’t really grow up on different pasta dishes. It was usually meatballs or Alfredo and I was completely fine with that without knowing the world of pastas that were out there. All of my favorite ingredients are married together in this colorful cacciatore. Fun fact: cacciatore actually means something cooked in tomato sauce with mushrooms. Thanks to the lovely Ina Garten for that.

What You Need:

• 3 boneless breasts

• 4 drumsticks

• 2 cups sliced portobello mushrooms

• 1 large Spanish onion diced

• 3 carrots cut to bite size pieces

• 1 green bell pepper diced

• 1 red bell pepper diced

• 5 garlic cloves minced

• 28 oz can of crushed tomatoes

• 2 cups chicken stock

• 1 spring of thyme

• 2 bay leaves

• 1 tbsp dried oregano

• 1 tbsp onion powder

• parsley to garnish

• 3 tbsp olive oil

• 2 tbsp butter

• Salt and pepper to taste (depends on tomato sauce)

1. Start a pot of water to cook your pasta. I chose linguine because the sauce is very hearty. Cook pasta according to box instructions
2. Heat your Dutch oven or large pot over medium heat. They get very hot so it’s better to dial it up than dial it back in a situation like this.

3. Season your chicken liberally with salt, pepper and onion powder. Add 2 tbsp of olive oil to your pot. Do not toss chicken around. Allow all sides to slightly brown but not fully cook through. Remove chicken and set aside.

4. Add your butter and remaining tbsp of olive oil and add all of your veggies and sauté until tender. This usually takes 5-7 minutes. Add your garlic and cook an additional 3 minutes.

5. Add your chicken back in to the pot on top of vegetables. Add your thyme and bay leaves. Add your chicken stock and crushed tomatoes. Add your oregano, onion powder, salt and pepper

6. Cover your pot and reduce heat to medium low heat and allow to simmer for an hour and fifteen minutes.

7. Shred chicken before serving and adjust salt and pepper. Garnish with parsley and Parmesan cheese.