Name: Skillet Chicken Cacciatore
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Skillet Chicken Cacciatore

1. 8 skin-on chicken thighs -

2. Kosher salt -

3. Freshly ground black pepper -

4. Extra-virgin olive oil, for drizzling -

5. 1 onion, chopped -

6. 3 cloves garlic, minced -

7. 2 carrots, sliced -

8. 8 oz. sliced mushrooms -

9. 6 thyme sprigs -

10. 1/2 c. dry white wine -

11. 1 (28-oz.) can crushed tomatoes -

12. 3 tbsp. drained capers -

13. 1/4 c. freshly chopped parsley -

How to cook deliciously - Skillet Chicken Cacciatore

1. Stage

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.

2. Stage

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.

3. Stage

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