PinFacebookTweetEmailShare Jump to RecipeChicken Cacciatore recipe for two, your new easy skillet dinner for two.Chicken and peppers in a rich tomato and caper sauce, all made in one pan!   Why this Recipe Works Any time protein is seared over high heat and finished in a warm oven with a sauce, good things happen.If that meat also happens to be on the bone and still have the skin attached–even better!  Let’s talk about the basic premise of this Chicken Cacciatore Recipe.

We’re basically searing chicken to give it a golden-brown crust, and then nestling it back in the pan in a juicy sauce before sliding it into the oven.  You’ll notice my tiny cast iron skillet (it measures slightly more than 9″ across and is made by Staub), has 4 chicken thighs in it.I love bone-in, skin-on chicken thighs not only for their flavor but because they’re usually sold 4 to a package–they’re made for dinners for two!  Chicken Cacciatore Ingredients 4 bone-in, skin-on chicken thigh 1 cup of flour 2 tablespoons olive oil 1/2 of a yellow onion 1 small red bell pepper 2 cloves garlic 5 sprigs of fresh thyme 1/2 teaspoon dried oregano 1/2 cup dry white wine 14-ounce can of diced tomatoes in juices 2 tablespoons drained capers How to Make Chicken Cacciatore Prep – Preheat oven to 350 degrees.  Sprinkle each chicken thigh liberally with salt and pepper.  Dredge each chicken thigh in a shallow dish of flour seasoned with salt and pepper.Cook – Sear the chicken over high h

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