Skillet Chicken Cacciatore

 


 

Skillet Chicken Cacciatore

Ingredients

8 skin-on chicken thighs

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil, for drizzling

1 onion, chopped

3 cloves garlic, minced

2 carrots, sliced

8 oz. sliced mushrooms

6 thyme sprigs

1/2 c. dry white wine

1 (28-oz.) can crushed tomatoes

3 tbsp. drained capers

1/4 c. freshly chopped parsley

Directions

Step 1 Preheat a large, cast-iron skillet over high heat. Pat chicken dry thoroughly, then season with salt and pepper. Add a drizzle of olive oil and cook chicken skin side down in two batches until skin is crisp and golden brown, about 5 minutes per side. Transfer to a dish skin side up and set aside.

Step 2 Reduce skillet heat to medium-high. Drizzle with olive oil and add onion, garlic, carrots, mushrooms, and thyme, and cook, 3 to 4 minutes. Add white wine, and bring to a boil while scraping bottom of pan. Once at a boil, turn heat to medium low, add tomatoes and capers, and season with salt and pepper. Place chicken in the skillet skin side up in a single layer. Cover with lid and simmer for 15-20 minutes.

Step 3 Remove lid and garnish dish with parsley, then serve in skillet immediately.

 

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