Skillet Chicken Cacciatore
Skillet Chicken Cacciatore
20 minutes
20 minutes
Meat and Poultry
Ingredients
- 8 skin-on chicken thighs, or cut of choice
- Kosher salt& freshly ground black pepper
- Fustini's Tuscan Herb olive oil, for drizzling
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 8 oz. sliced mushrooms
- 6 thyme sprigs
- 1/2 cups dry white wine
- 1 (28-oz.) can crushed tomatoes
- 3 tablespoons drained capers
- 1/4 cup freshly chopped parsley
Directions
- 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.
- Reduce skillet heat to medium-high. Drizzle with olive oil and add onion, garlic, carrots, mushrooms, and thyme, and cook for 3 to 4 minutes. Add white wine, and bring to a boil while scraping the bottom of the pan. Once at a boil, turn the 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.
- Remove lid and garnish dish with parsley, then serve in skillet immediately.
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