Chicken Cacciatore

You'll need:

• A large cast-iron or heavy steel skillet
• A Frywall that fits the skillet (see our sizing guide)
• 2.5 lbs. chicken thighs
• 1/3 cup dry white wine (we used pinot grigio)
• 1 1/2 cup chopped plum tomatoes, fresh or canned
• 2 tbsp. olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, thinly sliced
• Salt and pepper
• 1/4 cup fresh parsley, finely chopped (optional)

Trim the chicken thighs of any excess fat. Pat the chicken dry with a paper towel and season on both sides with salt and pepper.

Heat the olive oil on medium-high, then place the Frywall into position. When the oil just begins to smoke, place the chicken thighs into the pan skin-side down in a single layer. Let the chicken cook undisturbed for 7 to 8 minutes, or until the skin has browned and releases easily from the pan. Use tongs to flip and cook the chicken for another 5 minutes on the other side.

Remove the chicken to a plate and turn off the heat. Use a large spoon to remove all but a tablespoon or two of fat from the pan. Turn the heat back on medium low and add the onions; cook for 4-5 minutes, stirring occasionally, until the onions are soft and slightly browned. Stir in the garlic and cook for another minute. Add the wine, and use a spoon to scrape loose any crystalized juices from the bottom of the pan. Continue cooking until the wine has reduced to half its original volume. Stir in the tomatoes. 

Return the chicken to the pan and baste a spoonful of sauce onto each piece. Let the chicken simmer, partially covered, for 40 minutes, flipping the chicken every 10 minutes or so. The chicken is fully cooked when the meat pulls away easily from the bone. Now remove the lid and turn up the heat to help the sauce reduce and thicken. The dish is ready when the sauce has the consistency of light cream. 

Serve hot over a bed of warm polenta or buttered pasta, and garnish with parsley. Buon appetito and have a delicious weekend.