Keto Dutch Oven Chicken Cacciatore

Savor the rustic and hearty flavors of this Keto Dutch Oven Chicken Cacciatore, a low-carb rendition of the classic Italian hunter's stew, featuring tender chicken simmered in a robust tomato sauce with bell peppers and mushrooms.

Course Dinner

Cuisine Italian

Keyword keto chicken recipes, Keto Dutch Oven Chicken Cacciatore, Keto Italian Chicken Stew, Low Carb Chicken Cacciatore

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 450kcal

Equipment

Dutch oven
Measuring cups and spoons
Knife
Cutting board

Ingredients

4 chicken thighs, bone-in, skin-on (1.5 lbs / 680 g)
¼ cup olive oil (60 ml)
1 medium onion, diced (150 g)
1 red bell pepper, sliced into strips (120 g)
1 green bell pepper, sliced into strips (120 g)
3 cloves garlic, minced (9 g)
8 oz cremini mushrooms, sliced (227 g)
1 can diced tomatoes, no sugar added (14 oz / 400 g)
½ cup chicken broth (120 ml)
¼ cup dry red wine (optional) (60 ml)
1 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes
Salt and pepper to taste
Fresh parsley, chopped for garnish

Instructions

Preheat your Dutch oven over medium-high heat and add the olive oil.
Season the chicken thighs with salt and pepper, then place them in the Dutch oven, skin-side down. Cook until the skin is golden and crispy, about 5-7 minutes, then flip and cook the other side for an additional 5 minutes. Remove the chicken and set aside.
In the same Dutch oven, add the diced onion and cook until translucent, about 3 minutes.
Add the sliced bell peppers and minced garlic, sautéing until the peppers are slightly softened, about 5 minutes.
Stir in the sliced mushrooms and cook for another 5 minutes, or until the mushrooms have released their moisture and started to brown.
Pour in the diced tomatoes, chicken broth, and red wine (if using). Stir in the dried oregano, dried basil, and red pepper flakes.
Return the chicken thighs to the Dutch oven, nestling them into the vegetable mixture.
Cover and simmer over low heat for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh chopped parsley before serving.

Notes

For a wine-free version, you can omit the red wine and add an extra 1/4 cup of chicken broth.

If you prefer a thicker sauce, you can remove the chicken after it's done and simmer the sauce uncovered for an additional 5-10 minutes to reduce it.

This dish can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep.

Nutrition