 Hey everybody today we're making chicken kachatory in a stockpot on the stove and it's very simple it's got a lot of delicious ingredients and you're going to love it. I'm rockin robin and I'm going to show you how to make it right after my chef joke. What did the hot dog say to his friend who caught up to him and passed him in a race? Wow I relish the fact that you mustered the strength to catch up with me. Here's the chicken we're using some organic chicken thighs that are boneless and skinless. We're going to add a coating to this of some flour. I'm using Bob's Red Mill one-to-one baking flour but any flour will work and we're going to season it up with a little salt and garlic powder. Give that a stir to mix everything in and now we can start coating our chicken. You just want a light coating here so just turn it over and dip it in and then shake off any excess and then place your chicken on a clean plate. I'm going to go ahead and coat each piece and you know what this is going to do when you're making your dish is this flour addition is is going to thicken up your sauce. Now to mention season up the chicken a bit. Before we brown up these thighs though we're going to prepare some onions, mushrooms and bell peppers. You really want a nice super fine dice like I have here for all these vegetables. These are the mushrooms and these are the bell peppers. I wanted to mention something about fruits and vegetables when you buy them at the grocery store. You can always verify that they're organic by looking at the sticker and you see the number here it needs to start with the nine. If it starts with the number four then it's conventional and if it starts with the number eight it is GMO. We're also going to add to this some nicely minced garlic so a press seems to work the best. You just put it in there and press it out just like you would the like button if you're enjoying this video. All right we're ready to brown up our chicken. I've got a large cast iron pan here over medium-high heat and I'm adding some olive oil to this. As this gets hot give it a swirl. Swirl that oil all around so you coat the bottom of the pan. When it just starts to smoke go ahead and lay a thigh in there away from yourself. Once you get all the pieces in the pan just let them sit and cook. We're just searing this for like four minutes and then we'll flip them over. This does spatter a bit so feel free to use a grease guard. They work great. We'll cook these another four minutes until they get nice and brown and then we'll place them in our stock pot. These are done now so I'll put them in the pot and then we'll cook up the second batch. Once you're done cooking the chicken you're going to notice a lot of bits left in the bottom of your pan and you would like that because that's going to give your dish a lot of flavor. So I'm adding a little more olive oil to this because the mushrooms really absorb it. So what I'm going to do here is add the onions, the mushrooms, and the bell peppers. I'm going to saute this for about 10 minutes stirring frequently. During that last minute of cooking go ahead and add the garlic. Cook this for one minute and then we're going to add this whole mixture to the chicken. With that garlic in there this smells so delicious. Now all we have to do is add a bunch of ingredients to our pot starting with chicken broth. Next is some white wine, some sauvignon blanc, and don't forget you can get the written recipe below the video in the description. Next is a little bit of brandy, some tomato paste. Here are the spices I'm using in this. First in is the marjoram. Here's the dried thyme and some salt of course to bring out the flavor. And last but not least is our bay leaf. I'll give that a stir the best I can and then we're going to bring this to a boil. Once we get that to a nice little boil we're going to lower the heat cover it and cook it for one hour. When the chicken catchatory is about done you're going to want to serve this over something like pasta or rice or today I'm using polenta. This is already cooked so it's very easy to prepare. All we have to do is slice it up and then I'm going to heat up my cast iron pan, add a little olive oil and butter and we're going to fry this up and what we're going to end up with is a nice crispy edge and nice and creamy on the inside. You're going to love this. I'm going to cook these three or four minutes per side and take them out place them onto a paper towel covered sheet just to absorb some of the oil and they're ready to go. Here's how I serve this up. I place them into a dish preferably a bowl and then we'll top it with our chicken catchatory and I'm telling you it's dynamite and then of course you want to make sure you get a little bit extra sauce in there because it's so good. Oh and there's one final touch. I've got some basil leaves here and I'm chopping it up and we drizzle that right over the top. I don't know about you but I get hungry every time I watch this. If you'd like to have a delicious dessert to go along with your chicken catchatory then try my chocolate pudding fluff. Click the link on the screen and it'll take you right to it. It's delicious. I hope you enjoyed today's video. If you did let me know by smashing the old like button and leave me a comment of course. I always love to hear from you. All right we'll see you back here next week for another delicious and healthy recipe.