Skillet Chicken Cacciatore

8 skin-on chicken thighs
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 onion, chopped
3 cloves garlic, minced
2 carrots, sliced
8 oz. sliced mushrooms
6 thyme sprigs
1/2 c. dry white wine
1 (28-oz.) can crushed tomatoes
3 tbsp. drained capers
1/4 c. freshly chopped parsley

Preheat a large, cast-iron skillet over high heat. Pat chicken dry thoroughly, then season with salt and pepper. Add a drizzle of olive oil and cook chicken in two batches until skin is crisp and golden brown, about 5 minutes per side. Transfer to a dish skin side up and set aside.

Reduce skillet heat to medium-high. Drizzle with olive oil and add onion, garlic, carrots, mushrooms, and thyme, and cook, 3 to 4 minutes. Add white wine, and bring to a boil while scraping bottom of pan. Once at a boil, turn heat to medium low, add tomatoes and capers, and season with salt and pepper. Place chicken in the skillet up in a single layer. Cover with lid and simmer for 15-20 minutes.

Remove lid and garnish dish with parsley, then serve in skillet immediately.