Smoky Spatchcock Chicken Cacciatore


Enjoy this chicken served with polenta, grits, pasta, or a nice greens salad.

Smoky Spatchcock Chicken Cacciatore
Recipe courtesy of Kendra Marshall (@everydaycastiron)
  • 1 (14-ounce) can diced fire-roasted tomatoes
  • 1 (3-to 4-pound) whole chicken, giblets discarded
  • 2 teaspoons kosher salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 large yellow onion, thinly sliced
  • 1 (8-ounce) package baby portobello mushrooms, sliced
  • 2 cloves garlic, thinly sliced
  • ¼ cup dry white or red wine*
  • 1 teaspoon adobo sauce from canned chipotle peppers in adobo
  • ½ cup pitted kalamata olives, halved
  1. Preheat oven to 400°.
  2. In a food processor or blender, pulse tomatoes until they are in small pieces, 3 to 5 times; reserve.
  3. On a cutting board, place chicken, breast side down, with tail end closest to you. Using kitchen shears, cut along both sides of backbone to remove. Turn chicken, breast side up. Flatten chicken by pressing firmly on breastbone until it cracks. Trim off any excess fat; pat chicken dry with paper towels.
  4. In a small bowl, stir together salt, paprika, and pepper; rub mixture all over chicken.
  5. In a 12-inch cast-iron skillet, heat oil over medium heat. Add chicken, skin side down; cook until browned, about 5 minutes. Transfer chicken to a plate, skin side up. Pour off any excess fat from skillet.
  6. Add onion, mushrooms, and garlic; cook, stirring occasionally, until vegetables are just tender, about 5 minutes. Stir in wine; cook for 1 minute, scraping browned bits from bottom and sides of pan with a wooden spoon. Stir in tomatoes, adobo sauce, and olives; push sauce to sides of pan. Return chicken to pan, skin side up.
  7. Bake until an instant-read thermometer inserted in thickest portion of chicken registers 165°, 35 to 45 minutes. Let stand for 10 minutes before serving.
You can rub the spice mixture onto the chicken and refrigerate it, uncovered, overnight. Let it stand at room temperature for 30 minutes before cooking.

*We used Cabernet Sauvignon.





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