One-Skillet Chicken Cacciatore Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • 4 bone-in, skin-on chicken thighs
  • ¼ cup flour
  • 4 tablespoons olive oil, divided
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 cup baby bella mushrooms, sliced
  • 2 carrots, peeled and diced
  • 5 cloves garlic, minced
  • ½ cup white wine
  • 1 14.5-ounce can diced tomatoes
  • 1 28-ounce can crushed tomatoes
  • 1 6-ounce can whole black olives, drained
  • Salt and pepper, to taste
  • 2 tablespoons chopped parsley
  • ¼ cup basil, for topping
Directions
  1. Dredge each piece of chicken in flour, coating completely on each side. Shake off any excess.
  2. In a large, deep skillet, heat 2 tablespoons of oil over medium heat. Once hot, add the chicken, and cook until each side is golden brown, about 3 to 4 minutes per side.
  3. Add the remaining oil, onions, bell pepper, mushrooms, and carrots and cook until soft, about 4 to 5 minutes. Add the garlic, and stir to combine.
  4. Pour in the white wine and simmer until thickened, about 5 minutes, stirring occasionally. Once the wine has reduced and thickened slightly, add the diced and crushed tomatoes. Stir in the drained olives, then season with salt and pepper to taste.
  5. Bring the mixture to a simmer, then reduce the heat to medium low, and cover. Cook for 20 to 30 minutes, or until chicken is fork-tender, stirring occasionally to avoid scorching the tomato sauce. Once chicken is very tender, stir in the parsley. To serve, top with basil.