Chicken Cacciatore is in " The Hunters Style " It is rustic and simple to make. The only thing is, when cooked in a cast iron Dutch oven you need to use a liner. Tomato will take off all, or most of your seasoning. Use an aluminum or parchment liner. Other wise you will have a dish that teats like every thing you've cooked over the years and you will need to re-season your oven.
I have made a small change to this traditional recipe to make it a little more Western to fit with the Dutch oven style of cookin'.
1 2½ to 3 pound fryer chicken cut into 8 pieces
½ cup flour
2 teaspoons salt
¼ teaspoon pepper
¼ cup vegetable oil
2 onions diced
1 16 ounce can chopped tomatoes
1 8 ounce can tomato sauce
2 cloves garlic minced
1 teaspoon oregano ( I prefer Mexican oregano )
1 teaspoon celery seed
1 tablespoon chili powder
1½ tablespoons cumin
Dredge chicken in flour, salt and pepper and brown in oil in a 12" Dutch oven over 12 charcoals. Remove chicken from oven and cook onions until soft. Add rest of ingredients and return chicken to oven. Remove 3 charcoals from under oven and place lid on oven and place 15 to 17 charcoals on top. Simmer for 40 minutes, turning chicken occasionally. Serve over egg noodles or mashed potatoes.