Chicken Cacciatore

A classic Italian dinner, this Chicken Cacciatore is an easy one-skillet meal that comes together in a flash. Crispy and juicy chicken thighs nestled in a tasty tomato-based sauce, this is an easy chicken recipe that the whole family will love.

Equipment

• Large skillet

Ingredients

• 6 bone-in chicken thighs
• 1 ½ teaspoons salt divided
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil divided
• 1 sweet onion diced
• 1 red bell pepper seeded and diced
• 1 green bell pepper seeded and diced
• 1 large carrot peeled and diced
• 4 cloves garlic minced
• 8 ounces sliced baby Bella mushrooms (225g)
• 1 can tomato paste (6-ounce)
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme or 3 sprigs fresh thyme
• 1 cup dry white wine (240mL)
• 1 can diced tomatoes (28-ounce)
• red pepper flakes optional
• chopped fresh basil or parsley

Instructions

• Sprinkle chicken all over with ½ teaspoon salt and pepper.
• Add olive oil to a large deep skillet and swirl to coat. Place chicken thighs in skillet, skin side down. Place over medium-high heat.
• Cook, without disturbing the chicken thighs, until golden brown and they easily release from the skillet, about 10 minutes. Flip and cook just until browned, about 5 minutes. Remove from the skillet.
• To skillet, add onion, red and green peppers, carrot, and 1/2 teaspoon salt. Cook, stirring frequently until vegetables start to soften, about 8 minutes.
• Stir in garlic and mushrooms. Cook until mushrooms begin shrinking, about 5 minutes. Stir in tomato paste, oregano, and thyme. Cook for 3 minutes, stirring constantly.
• Slowly pour in the wine to deglaze the skillet. Stir in diced tomatoes, remaining ½ teaspoon salt, and a pinch or two of red pepper flakes, if desired. Add more salt to taste, if needed.
• Reduce heat to medium-low. Nestle chicken thighs back into skillet.
• Partially cover, and cook for 25 minutes or until the thickest part of chicken thighs registers 165F on a meat thermometer. Garnish with basil before serving.

Notes

• If you only have a 12 ounce can of tomato paste, you can freeze the extra for later! Tomato paste is freezer-friendly, so I store the extra in a freezer-safe container or bag for later to avoid having half-used opened cans forgotten in the back of the fridge.
• If you have a small skillet, cook the chicken thighs in two batches. Avoid overcrowding the pan so the skin of the chicken thighs can crisp up.
• Use a splatter screen if you have one, as the oil can splash as the skin-side of the chicken cooks.
• I highly recommend using fresh garlic, but you can use garlic powder if you’re all out. A clove of garlic is around ½ teaspoon of garlic powder.
• Add some heat to this with the addition of more red pepper flakes.

From: The Preppy Kitchen