Skillet Chicken Cacciatore
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Skillet Chicken Cacciatore
Category
Meat and Poultry
Prep Time
20 minutes
Cook Time
20 minutes
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
Ingredients
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.
Recipe Note
This simple Italian dish is easy to add favorite veggies and adapt to your family's preferences. Delicious served over rice or pasta. Adapted from delish.com