Chicken Cacciatore

In a large cast-iron skillet, over medium-high heat, add oil.

While the oil is heating, season chicken with salt, pepper, and red pepper flakes and add to the pan. Cook 3-4 minutes or until golden brown (chicken will not be cooked through yet). Transfer to a plate and tent to keep warm.

Reduce skillet heat to medium.

Remove pan from the heat and pour in the white wine. Place pan back on the heat and gently scrape the bottom of the pan (loosening any brown bits from the pan).

Add the onion, red pepper, mushrooms, carrots, rosemary, thyme, and oregano. Cook 3 to 4 minutes or until onions and peppers are tender.

Add the garlic and cook an additional minute.

Pour in the chicken broth, tomatoes, tomato paste, and capers, and stir until well combined.

Bring the sauce to a simmer, stirring occasionally. Nestle chicken thighs back into the sauce.

Reduce heat to low. Cover and simmer for 15-20 minutes. The chicken should be fall-off-the-bone tender. (The internal temperature of the chicken should be 165°F when fully cooked.)