Italian-American · main

Skillet Chicken Cacciatore

Skillet Chicken Cacciatore reads umami 5.9, richness 5.8 and salinity 4.6 on Palate's 0–10 flavor X-ray — a Italian-American main, about 1 hr 13 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.5 / 10
• Sweet & Fruity — 3.7 / 10
• Sour & Bright — 3.0 / 10
• Bitter & Earthy — 3.2 / 10
• Rich & Fat — 6.2 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Umami 5.9 · Richness 5.8 · Salinity 4.6 · Allium 4.4 · Herbaceous 3.8 · Sweetness 3.0 · Earthy 3.0 · Fruity 2.3 · Sourness 2.3 · Citrus 2.3 · Funk & Ferment 1.9 · Floral 1.9 · Heat 1.7 · Warm Spice 1.5 · Bitterness 1.3 · Nutty 1.3

What's in it (16)

• boneless chicken — 907 g
• salt — 5 g
• black pepper — 3 g
• olive oil — 27 g
• cremini mushrooms — 227 g
• yellow onion — 110 g
• red bell peppers — 200 g
• garlic — 12 g
• dry white wine — 118 g
• tomatoes — 794 g
• tomato paste — 15 g
• dried leaf oregano — 1 g
• red chili flakes — 3 g
• bay — 2 g
• basil — 15 g
• parsley — 7 g

Time & effort: about 1 hr 13 min · effort: involved

Nutrition (per 100 g, engine-estimated): 76.9 kcal, 12.1 g protein, 1.4 g fat, 3.2 g carbs

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

How it's cooked (12 steps)

1. Pat the chicken thighs dry and season all over with the salt and pepper. Heat the olive oil in a large, deep skillet over medium-high heat.
2. Sear the chicken skin-side down until deeply golden and crisp, 6-7 minutes; flip and sear the second side until browned, 3-4 minutes more.
3. Transfer the chicken to a plate; it will finish cooking in the sauce.
4. Pour off all but 2 tablespoons of fat from the skillet. Add the mushrooms in a single layer and cook undisturbed until well browned, 4-5 minutes.
5. Add the onion and bell peppers; cook, stirring occasionally, until softened and lightly caramelized at the edges, 7-8 minutes.
6. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
7. Pour in the white wine, scraping up the browned bits from the bottom of the skillet; simmer until reduced by about half, 2-3 minutes.
8. Stir in the crushed tomatoes, tomato paste, oregano, red pepper flakes, and bay leaves.
9. Nestle the chicken thighs skin-side up into the sauce along with any accumulated juices; bring to a simmer.
10. Cover partially and simmer over low heat until the chicken reaches an internal temperature of 165°F and is fork-tender, 35-40 minutes.
11. Uncover and simmer 5 minutes more to thicken the sauce slightly; discard the bay leaves.
12. Stir in the basil and parsley, taste, and adjust salt before serving.

Dishes with a similar flavor shape

• Chicken Cacciatore — Italian-American
• Sausage and Peppers — Italian-American
• Spicy Sausage Rigatoni — Italian-American
• Baked Gnocchi with Sausage and Tomato Cream — Italian-American
• One-Pot Creamy Tomato Basil Pasta — Italian-American

Keep reading: what umami, richness, 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.