Chicken Cacciatore

[robertrsims]

This woman knows what she is talking about but not what she is doing.

[Bluecollarchef]

I could give a flying fuck about tradition or authenticity. This lady is a shitty cook she didn't season anything properly, she didn't swirl the oil before sauteeing duh. She measures EVERYTHING! Really? Chicken stock needs to be measured to get the cacciatore right? Exactly one half cup of white wine? Two tablespoons of chopped parsely? Jesus christmas. SMFH

[beeswaxlike]

Ok, morons, she clearly implied in the beginning that she wasn't gonna try to make the most traditional version ever. Pay attention next time to save time with your alarmed comments about this not being authentic enough.

[dekerranda]

Man, she is just sloppity slop, wow! looks good though!

[BritoTino]

OHHH MAN ROASTED MUSHROOMS NOT SAUTED

[ThatUTubeCritic]

This is a nice recie, but is not the traditional one! If you're looking for traditional, look for "Laura Vitale" she has a traditional version on her youtube show!

[aspiceno]

comments to follow:

[stmogrl]

Not your traditional chicken cacciatore. Especially, using boneless skinless chicken thighs. You lose the flavor when the bone is removed.

[housewifery]

@stmogrl Im glad I am not the only one that feels this way... it aint gonna happen without da bone !

Oh, and did I mention the half a dozen bell peppers all sliced up ?

[figooo2k]

where are the peppers??

[Skytroop]

this is NOT a traditional Cacciatore dish.

[davidhalifax]

I don't know about those 'blackened' mushrooms.

[travelplus1]

Could ring alives kitchen

[kballer05]

damn. i cant eat my meat without skin and a little fat. and it kinda buggs me when others do. i dunno. lol. but good recepie. wouldn't it do better in the oven tho?

[themarzvolta2112]

poor chickern thighs

[bodyvegas]

I usually add a couple of tablespoons of honey to the sauce. I learned that from my grandmother who was born in Naples.

[missmorgan04]

Looks good!

[Moakist]

I prepared this last evening for the first time. It was a huge success!

[oldrockmustard]

Where have you been? We miss you!

[chefcommons]

Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)

[sdww2009]

what kind of pan is it?

[Zyrog]

looks cast iron

[aliivella]

this receipe is from toscana, very simple to prepare: garlic, onions, carrots, pepper, cicken, tomatoes, sellerie, rosmarin, red wine.. the game is done!

other ingredients are OUT!!!

semplice e facile da fare! Alice Italy

[izzykov]

I like very much the idea of adding roasted mushrooms. In my version, I use chicken with skin and bone (for flavour), and more tomato and no stock.

This version looks mighty good, too, though.

[derriello]

wheres de fooking green peppers?

[derriello]

its actually shit, not dirt.

[famegamename]

I thought she did a terrible job.... roasted mushroom no....red wine yes....capers yes.. it's okay to wash mushrooms with water. I can go on and on... I don't know her, she's probably a nice person, but she has no business posting this video....most people can do a better job.

[bcuzikan]

You shouldn't wash your mushrooms with water, Mushrooms especially the caps absorb water and are going to taste gross.

[originalrebelspark]

Not true. The water they absorb is minimal and mushrooms are grown in MANURE. Definitely wash them.

As for skinless boneless chicken, what a waster. DREDGE your bone-in, skin-on, chicken pieces in flour and fry them in olive oil until deep golden brown.

[musicnmelody]

That chicken stuck to the pan because it wasn't browned enough yet. Food will release itself when it is done carmelizing.

[chopin65]

Damn right! I thought the same thing. Rather than cook it half way and then the rest in the sauce. Brown the chicken.

I would have added some freshly ground pepper too. I like my sauce spicy.

I think this dish works best with rice.

[LydiaEpiphany]

I use red wine, and I usually use rabbit makes it more hearty, portobello mushrooms and stock from oxtails. We usually eat it with wholeweat pasta and foccacia. Rosemary and bayleafs. Ahh, well I guess we make it totaly different. haha!

[chopin65]

But that's the best part! You can cook it anyway you like. Just cover the basic rules.

[peerkbh]

Olive oil is a wonderful thing but NOT for frying meat of any kind. You can use almost any other type of oil, but olive oil WILL make your make stick to the pan as you see here and it also sprays you with hot drops of oil from the pan from start to finish. I suggest using e.g. sesame oil or sunflower oil instead.

[raynez]

GREAT!

[BornOnFriThe13]

GREAT! But you shouldn't clean the pan on the inside with soap ore scratch it.

Because then everything will stick to the bottom each time. There is a way to prepare a pan in such a manner that nothing will stick to it,but i dont feel like explaining that all.Start by changing the way you clean the inside of the pan.Best to do that is when the pan is still hot from the stove,turn on the hot water, take a hard brush, the harder the better, and start cleaning but no soap ore anything else. LOL

[KarlZona]

She said roast mushrooms on a ROUND pan, yet the pan is obviously RECTANGULAR. Why?

[peacelovebby]

she said rimmed

[laom316]

you call this real Chicken Cacciatore?? ohh lord!!! that's a real dry chicken

[slobdell3]

OH DANG THAT WAS TIGHT

[Shelbysfan]

This is a really good recipe! I made it last night and I'll definitely be making again.

5 stars

[moniker127]

Personally i always cook chicken catchatori in the oven with more tomato sauce than tomatoes. I let it cook for about an hour and a half at 400 degrees. When you take it out the chicken is extremely tender.

[MadamGul]

I like the sound of that method better. Do you add more water or cover it with aluminum foil to keep the moisture in?

[orangie84]

ok i'm hungry now...

[SharksKid]

i use a lot more flavoring and let it sit for abou6 20 minutes. also, if you use a little bit of vegetable broth with the chicken broth, the flavors will literally explode in your mouth.

[jellybeanqueen89]

get a non stick pan love

[summerthunderstorm]

You're much better off without a non-stick pan. Those bits of meat that stick to the bottom caramelize and add a deep, rich flavor to the dish. This is called fond, French for "base", and is a key to great soups and sauces.  She mentions this at 3:33.

[hermanbeck]

That was a bomb recipe. I just cooked it for my family and everyone loved it. Now time to smoke a fatty.

[ravilall99]

Excellent taste. The chicken is a straightforward recipe with excellent taste. The mushrooms are incredible.

[swankrecords]

She forgot to add one teaspoon of angel dust.

[PDemi]

@swankrecords LOL

[robinpearce]

she's actually right to dust off the mushrooms. rinsing them diminishes their flavor.

[jorendorff]

Mouthwatering!

I like the idea of just using thigh meat.

If you don't like parsley and basil, the "Joy of Cooking" recipe calls for marjoram and thyme instead.

If you chop up the mushrooms, they'll shrink and vanish in the sauce (or worse, stick to the bottom of the pan). So adding them at the end like this seems like a great idea.

[yodiggiddy]

Recipe looks delicious. But she needs to do more to those mushrooms than simply "wipe them with a towel." I make sure to wash them well in cold water and rinse them in a shallow bowl of cold water before slicing for my cacciatore. Other than that it looks good!

[gollum082073]

That's a common response to this method. However, when you rinse mushrooms, they absorb more water, this usually becomes a problem when you add them into a sauce. All of that water comes out and waters down your sauce. The wipe with a towel method is the one you will find in most fine restaurants.

[LydiaEpiphany]

You should never clean any mushroom using water. As they will absorb the water and become soggy and useless. Wipe 'em with a cloth or a brush.