Chicken Thigh Cacciatore


6 small chicken thighs, skin on and bone-in

3 tbsp olive oil 

1 white onion, cut into chunks

8 cremini mushrooms, quartered 

3 cloves garlic, finely minced 

2 yellow peppers, cut into 1″ pieces

3 tsp Italian seasoning 

2 tbsp capers, drained 

1/2 cup sundried tomatoes, drained 

1/2 cup white wine

1/2 cup chicken stock

1/2 cup green olives 

398 ml crushed tomatoes 

1/4 bunch parsley, picked 

salt to taste 


Using your KitchenHQ Cast-Iron 4.5 Q Fryer, heat the olive oil over medium high. Season the chicken thighs with salt and pepper, then add skin side down.  Sear for 3 -4 minutes, or until golden brown then remove.  Allow the pan to cool slightly, and knock the heat down to low.  Add the onions, garlic, mushrooms, and yellow peppers.  Sweat for 1-2 minutes, then add the Italian seasoning.  Add the white wine and bring up to a gentle boil.  Cook until almost all of the wine has evaporated, then add the capers, sun dried tomatoes, stock, and crushed tomatoes.  Return to a gentle boil, then add back the chicken.  Place the lid onto your cast-iron fryer and reduce the heat to low.  Braise for 45 minutes, or until the chicken is cooked through, then remove the lid and finish with the olives and fresh parsley.  Enjoy! 

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