ONE PAN, Chicken Cacciatore

Chicken Cacciatore



  • 8 to 10 small bone-in chicken thighs, skinless
  • Cracked pepper
  • 1 tablespoon olive oil
  • 3 cups sliced fresh cremini mushrooms
  • 1 large yellow sweet pepper cut into bite-size strips
  • 1/3 cup freshly chopped carrot
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 1/2 cups frozen small whole onions
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 2 tablespoons balsamic vinegar
  • 10 pitted black olives
  • 1/3 cup fresh Italian parsley

How to:

Sprinkle chicken lightly with salt and cracked pepper. In a large skillet, heat oil over medium heat. Add chicken; cook until just browned on both sides. Remove from skillet.
Add the next four ingredients to skillet; cook and stir for four minutes. Carefully add wine simmer, uncovered, until liquid is nearly evaporated. Stir in tomatoes, onions, oregano, and ground black pepper. Return the check into the skillet. Bring to a boil and then reduce heat. Simmer, covered, for 15 minutes until chicken is done. (An internal temperature of at least 175°) stir on vinegar. Season to taste with additional salt. If desired sprinkle with olives and parsley before serving.