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Chicken Cacciatore

Name: Chicken Cacciatore
Prep time: 1 h 18 min
Total time: 1 h 18 min
Cuisine: Italian-American
Ingredients: boneless chicken — 1361 g; salt — 5 g; black pepper — 3 g; olive oil — 41 g; cremini mushrooms — 227 g; yellow onion — 110 g; red bell pepper — 100 g; green bell pepper — 100 g; garlic — 12 g; dry white wine — 118 g; tomatoes — 794 g; low-salt chicken broth — 118 g; capers — 30 g; dried leaf oregano — 1 g; red chili flakes — 3 g; basil — 15 g

Chicken Cacciatore reads richness 5.9, umami 5.7 and salinity 4.7 on Palate's 0–10 flavor X-ray — a Italian-American main, about 1 hr 18 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.4 / 10
Sweet & Fruity — 3.9 / 10
Sour & Bright — 3.2 / 10
Bitter & Earthy — 3.2 / 10
Rich & Fat — 6.2 / 10
Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Richness 5.9 · Umami 5.7 · Salinity 4.7 · Allium 4.3 · Herbaceous 3.5 · Sweetness 3.1 · Earthy 3.0 · Fruity 2.5 · Sourness 2.4 · Citrus 2.4 · Funk & Ferment 1.9 · Floral 1.9 · Heat 1.6 · Warm Spice 1.4 · Bitterness 1.4 · Nutty 1.1

What's in it (16)

boneless chicken — 1361 g
salt — 5 g
black pepper — 3 g
olive oil — 41 g
cremini mushrooms — 227 g
yellow onion — 110 g
red bell pepper — 100 g
green bell pepper — 100 g
garlic — 12 g
dry white wine — 118 g
tomatoes — 794 g
low-salt chicken broth — 118 g
capers — 30 g
dried leaf oregano — 1 g
red chili flakes — 3 g
basil — 15 g

Time & effort: about 1 hr 18 min · effort: involved

Nutrition (per 100 g, engine-estimated): 84.2 kcal, 14.3 g protein, 1.6 g fat, 2.5 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Pat the chicken pieces dry and season all over with the salt and pepper.
Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Working in two batches so you don't crowd the pot, sear the chicken skin-side down until deeply golden and crisp, 6 to 7 minutes, then flip and sear the second side until golden, 4 to 5 minutes; transfer each batch to a plate.
Pour off all but 2 tablespoons of fat from the pot. Add the mushrooms and cook over medium-high heat, stirring occasionally, until browned and their liquid has evaporated, 5 to 6 minutes.
Add the onion and both bell peppers; cook, stirring occasionally, until softened and lightly browned at the edges, 6 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Pour in the white wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 2 minutes.
Stir in the crushed tomatoes, chicken broth, capers, oregano, and red pepper flakes. Nestle the chicken pieces and any accumulated juices back into the pot, skin-side up, so they're mostly submerged.
Bring to a simmer, then cover, reduce the heat to low, and cook until the chicken is fork-tender and reaches an internal temperature of at least 165 F, 35 to 40 minutes.
Uncover, skim off any excess fat from the surface, and simmer uncovered until the sauce has thickened to a rich, clingy consistency, 8 to 10 minutes.
Taste the sauce and adjust salt to taste, then stir in the fresh basil. Serve the chicken and sauce topped with a scattering of more basil.

Dishes with a similar flavor shape

Skillet Chicken Cacciatore — Italian-American
Sausage and Peppers — Italian-American
Sausage and Broccoli Rabe Orecchiette — Italian
Spicy Sausage Rigatoni — Italian-American
Skillet Chicken Fricassee — French

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.