Skillet Chicken Cacciatore

Preheat a large, cast-iron skillet over high heat. Rinse chicken and pat dry thoroughly, then season with salt and pepper. Add a drizzle of olive oil and cook chicken skin side down 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 garlic, onion, carrots, mushrooms, and thyme, and cook, 3 to 4 minutes. Add white wine, chicken broth, tomatoes, and capers, and season with salt and pepper. Bring to a boil while scraping bottom of pan. Place chicken in the skillet skin side up in a single layer. Cover with lid and simmer on medium-low, 15 minutes.