Chicken cacciatore with peppers onions mushrooms in cast iron skillet without dredging in flower9/25/2023 ![]() ![]() in the test kitchen and on the afternoon I was planning to put scarpariello up for a critique, our food delivery was late. (That's the same technique in our perfect pan-roasted chicken thigh recipe, too, because it creates the ideal combo of crispy skin + juicy meat.) Once everything is browned and the sauce is slightly reduced, you nestle the chicken back in the pan with the skin poking out of the sauce, so it can crisp up again in the oven. I preferred the flavor of Peppadew peppers, so we went with those, but any pickled peppers will work.Īnd because the oven's on already for the potatoes, I finished the dish in the oven. Serve immediately.The winning detail with scarpariello is the pan sauce: White wine, chicken broth, pickled peppers, white wine vinegar, and rosemary create this savory, sweet-sour sauce that you'll want to lick off the plate (hence the side potatoes). Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes. ![]() Return the chicken to the pot, nestling in the sauce. Add the tomatoes and their juice and bring to a simmer. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Remove the thighs to a plate.Īdd the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
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