This Chicken CACCIATORE has MAXIMUM Flavor
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- เผยแพร่เมื่อ 21 มี.ค. 2023
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Kenji’s Roasted Potatoes
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Recipes:
Chicken Cacciatore with Maximum Flavor
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He’s not kidding when he says it’s a flavor bomb. I made this tonight for my friends, and it’s definitely the most delicious chicken dish I’ve ever made
His recipes never miss. Just picked up the ingredients I needed for this one 😁
@@stevetheripper7675 This Ain't No Taco Bell
@@stephenpaddock6996what.....
This fellow takes the time to explain each step so carefully. I appreciate every episode. Wonderful teacher.
Facts
Rule of thumb is always that teaching a dish should take twice as long as the actual cooking of a dish.
He has a book..
He really does. If you've never tried his Thanksgiving turkey recipe, it's hands down the best turkey I've ever had. We made it this year and had a couple people that claim they hate turkey going back for seconds and asking for take home lol
I have a terrible habit with you. I see your video, love it, binge watch your other videos for days and then not watch another one for almost about a year.
You are truly a master of your craft.
Very nice job explaining each step... I'm Romanian and we have been traditionally making this dish with a few small differences. For flavor, we cook with the meat on the bone - it adds incredible flavor to the dish and if cooked enough it will fall off the bone so it's not an issue. Instead of adding tomato pure I am adding fire roasted crushed tomatoes for flavor. Also, instead of adding water to the empty jar of tomato pure I would add low sodium chicken broth. I like this dish served on a side of black rise or pilaf. This dish is exceptional!
Just made this for Sunday dinner and everyone loved it. It was relatively simple to make and I was able to clean up my kitchen while it was in the oven. Thanks very much for going through it all step by step, it is an excellent family dinner that leaves good leftovers for workday packing out. Well done and thank-you.
Stephen, you've helped me elevate my cooking for years. I still make several of your dishes regularly (short ribs, various pasta dishes). I've been looking for something new and I plan on making this tonight for my wife and I. Thank you for your work!
Truly enjoy your videos. I've been cooking most of my life, but your videos have inspired me to take things further in my culinary journey. I've started making more things homemade than box. I made a lasagna last night, and I made the pasta sheets from scratch using your recipe. It is so delicious. Thank you for inspiring me and all the hard work you do.
You are good! The energy, enthusiasm and, especially, the extra detailed info that contributes even more to the preparation, taste and consistency of the dish. You speak clearly, too. You're doing a great job. You're something of an exceptionally worthwhile/helpful source. Keep up the good work.
Everything you make looks so hearty, delicious, and comforting. Just brilliant!
A definite keeper, and the ingredients are simple and easy to find. Thanks for this special treat.
I like when you make the dish so good you have trouble ending the video cuz you're eating it with love.
Love your channel, you explain everything so well, and in great detail..Thank you for your knowledge, expertise, and passion for cooking, and teaching..
That dish looks beautiful. Not one I go for normally, but I am going to make your version soon to bring into work for everyone to enjoy
Thank you Steve for this scrumptious looking delicacy of a recipe. Matter of fact, I enjoy tremendously your easy-to-follow instructions and flavor choices in all your videos that I have seen. The Chicken Cacciatore you've presented has hit me with so much inspiration for my next upcoming meal...adapting it for the slow cooker....I never would've thought to add chili peppers and their juice! Delicious trick!....planning on switching out the dried oregano for fresh instead, adding mirepoix for part of the base, and switching out the rosemary for parsley... as I cant stand the taste of rosemary. Cheers!
Great looking dish!! I love how meticulous and precise you are!!
Love your enthusiasm in your videos. Tried a bunch of the recipes, learned it's more about technique than ingredients. Well done sir!
One of the best cooking shows on the tube, love your stuff mate keep it up
You never fail to create great content with a step by step explanation and a backstory! Keep them coming!
Chicken cacciatore was the first ‘foreign’ food I can remember buying for myself 40+ yrs ago.
You are the best my guy! I’m ready for the hard copy of the not another cooking show cookbook!!!
As Italian born and raised , so proud to see a regional and traditional dish as the Pollo alla CacciatorA made pretty well and nearly precise, 👍 good shot to u man! Maybe there are few base ingredients that traditionally are nearly in every recipe (that change a lot due to regional influence and families) but don't forget the anchovies and the olives! Take a look also to recipe's from the Pasta Grammar channel and Chef Max Mariola to have more ideas!
str@ightalk1 at your door?...keep dreaming 🦓
Bro nobody put anchovies in pollo alla cacciatora, and not even bell peppers and mushrooms
@@kevinog5 you're wrong, beacause one or two or even three anchovies are't fishy at all, they give a wonderful kick to the this... Remenber that anchovies are the base for the worcestershire sauce
@@kevinog5 for the peppers and shroom I totally agree with u (traditionally) but as I said it changes a lot from family to family and from an area to another, that's the thing!
@@kevinog5 anchovise sneak into heaps of dishes and you wouldnt even know. A few do wonders
Made this today for my family and everyone loved it. Putting this one in the book. Killer recipe man thank you for sharing
Brah! Made this yesterday and brought to my office Christmas party. RAVE reviews. I modified it a touch. No kale, mashed potatoes instead of roasted and I DID add olive. F’n amazing!!!
This is awesome man, what a fantastic recipe. Thanks so much for sharing!
Looks great, as usual. Thank you.
thanks for mentioning the kenji-trick, worked a treat :)
Ok so my mouth is watering from the description of the history of this dish alone!!! I loooove the passion & intellect he brings. Wish I could be invited into this guy’s kitchen!
I love your videos! With every step you took during this video, the ethers were saying, "Please make this for dinner tonight!" So, I cannot wait to make this recipe!!
one of my favorites😍
One of my faves and just seen That Dude Can Cook uploaded a recipe an hour ago! My two favourite channels so looking forward to comparing the recipes.
Had the same thought. Two recipes for the same dish within like an hour of each channel.
Made this for shabbat dinner tonight. Can't wait to eat it!!!! Pretaste is delicious!
This guy is a TH-cam gem thank you for all the time you spend explaining everything your doing !!
I had to pause the video as you plated the dish, I needed a minute and a towel as I am salivating.
I use skinless thighs on the bone. I think it adds extra flavor. I take the extra step of boning the chicken and adding it back into the sauce before serving. Great recipe!
This channel is one of my favorite food stops
That looks amazing! I MUST try the baking soda trick! Chicken Cacciatore reminds me of my childhood. It was the one Italian dish my mom, who's family was Scandinavian, could make pretty well. But yours looks so good! I will be trying it.
Another great dish Steve, thank you.
In Italy or France, you would ALWAYS let the bones in this kind of stew. The bones give so much richness to the broth/sauce. Eventually, if you don't like to find them, you can always pick them out since the meat will be soft and melty.
I tried it both ways for this video. I can assure you there wasn’t really a noticeable different.
Would be awesome if NACC and STCG would make a collab 😎
Cheers from San Diego California
Made this (sans potatoes) last night! It was great! Thank you for the fresh idea!
Congratulations on 1M+!!
Love this dish, one of my faves!
Sensei, I just cooked this and it was absolutely delicious. Thank you!!!
Gracie mille Mister Steve, very nice recipe as much as the pastachutta with a very rare sauce one. My wife and I have been very pleased with both. Now, for all my dishes with bell peppers I almost always charbroil them and remove their skin. On this recipe I did not have the kale so I replaced it by some spinach. It was delicious. And the potatoes... I already saw and made that recipe of the roasted potatoes, with baking powder, its a very good choice you made. Bravissimo et encore merci!!
Looks great. Trying it this week thanks 👍
As a kid chicken cacciatore was one of the dishes I didn't really care for, but this version looks really good. I like the browning of the chicken before stewing it, so I will need to give this a shot.
love the shout out to Kenji!! Great job, just always remember to scrape the side of the pot when deglazing
Another banger. Thanks bro!
Dude your channel is the best
Love the 12 minute format
Looks absolutely amazing!
I'm made this today and it was absolutely delicious. I was a bit concerned the initial heat might be a bit too much but the tomato passata and vinegar help to bring down the heat a bit and the result is just great flavour. I also decided to just make French beans as a side rather than Kenjis potatoes.
That looks really good man, I’m going to make that this weekend :)
I've never seen that dredging trick. Totally going to try it. And I can't wait to try the baking soda/potato hack too. Those looks delicious 😋 🤤 Thanks for sharing!
Thank you for a great recipe
This looks AMAZING - going to make it now!
Mouth watering as usual. I find your recipes to be the cream of the cream. Blessings from an East New York '80s kid.
That is for certain one of the best Chicken C I've seen cooked,really appealing 👍 great job👍☘️
I’m so hungry now! Thanks 🙏🏽 for sharing
I never cared to try chicken cacciatore. But this video is changing my mind.
Top 3 foods I've ever made. So good, thank you
A great thumbs up from Italy, you're my non-italian youtube channel of choice for italian food. Outstanding preparation as always. I don't usually write comments but this time I have to because I really want to stress a minor little detail that shows Stephen's knowledge and credibility.
At 2:35 he says that during the renaissance the protein of choice couldn't have been chicken and guesses that rabbit could have been instead. That's true, and we can find evidence of it even in today's cusine. Indeed, in many regions of Italy such as in the northwest where I live the usual "cacciatora" recipe involves rabbit. Rabbit is the most known and popular meat to make "alla cacciatora". In these regions rabbit is an appreciated meat that is found in some dishes, not a lot but enough to still be very relevant today, and most of them very old (such as coniglio alla cacciatora or coniglio alla ligure).
So yeah, listen to a random italian on the internet: for italian cuisine, watch this guy. He knows what he's talking about. You can tell by the little details.
can you share you favourite italian youtube channel of choice with us?
@@gohabs9 Sure. Italia Squisita for history, tradition and latest developments of italian cuisine (it's also in English) and Giallo Zafferano for proper recipes.
I love adding some sambal, fish sauce, and spicy sausage to this dish if you're looking for a delicious twist!
settle down, these are american, you might as well have said you like cooking this on mars lol. Man is using jarred jalapenos and adding onions after mushrooms lmao.
Love the content man, have to make this 😩🙌🏽
One thing I would recommend for this dish is to put some water in the pan with the mushrooms, and cook them until all the water simmers off. And THEN add your oil. They'll soak up so much less oil, but still brown nicely
Stephen, I don’t know if you will read this comment, but I made this recipe tonight. I did do a bit of modification, but nothing outrageous (no kale, no Calabrian chili, no capers, but added red pepper flakes) I have to say that this is a top 10 recipe. It was so phenomenally delicious that it blew my mind. Thanks!
Wow, I made this for dinner this Eve! THis is sooo good. I will defintely make this again!
I’m gonna be honest. The version I’m used to is taking a rotisserie chicken from the store, dumping a jar of tomato sauce over it, and warming it up in the oven. I can’t wait to show this to Nonna
Made this today…..was outstanding. Rich sauce that reduced perfectly. 😊
Maaaan that looks Fantastic Chef
Grand slam, Steve. Both the chicken and the potatoes. I think chicken cacciatore is my new favorite of your recipes.
Love your version! As always, a flavor bomb. Well done!
I might add Castelveltrano olives but skip the cherry peppers (to each his own, you know😊). And I’d more than likely serve with pasta, maybe rigati. (The small version of rigatoni.)
Thanks for the inspiration! Love your recipes, your knowledge of technique, you’ve got great instincts, and love your demeanor.
Looks soooo good. Thanks to this channel, I started cooking Italian food again. My Italian food is always great but I found kind of boring (not challenging, that is). I love the way this guy cooks. So much better than the fake Italian Lidia. I will try it this weekend. Can’t wait.
I never put baking soda in my potato . I Can`t wait to make this ! I`m sharing this video with my sis !
His cooking skills are so good that he can make even kale look delicious!
HAHAHA!! He is a great cook, but that is a bit of a stretch!
Yeah, I absolutely love the guy and have been a fan of the channel for years, but let's not get carried away here! 😏
That said, this recipe looks almost perfect. I'd lose the kale and definitely add olives (which I really like). I'm sure it'd go great on pasta or rice, as well.
Any other greens that can be used in place of kale ?
@@Nellis202fresh spinach leaves are a good replacement
I was wondering if the "kale" was an authentic ingredient in "Cacciatore?"
Hey Stephen!!!! Hope all is well!!! Great recipe!!!! Delish!!!!!
This reminds me of the Chicken Bourguignon I just recently made. So good!
Can't wait to try this! Recipe link isn't working though, unfortunately.
Love your style of cooking!
I agree with you Willis, this man got my attention some people have it and some don't and I'm the one that doesn't have it😊😊.
Really love this recipe
Brother....I tell my wife all the time, we need bread to dip. She's not a dipper. The meal looks fantastic. Thanks for putting up the recipe
my grandmothers maiden name was Coppola - and she married a Cacciatore! Love your Videos Steve!
so good brother keep it up.
I love kenji's potatoes, nice choice. I infuse some rosemary, thyme, and garlic in the oil and I use a good bit more oil. Duck fat is good for this.
I'm totally going to make this, looks amazing (and I don't like olives either! 🤢). Just found your channel and it's awesome. Thanks.
Christ almighty I love this guy's cooking. We're blessed that he shares his recipes with us.
Yummmm I want to try the baking soda potatoes. Another great recipe. Thanks
Goodness......... said it before-glad I found this channel. Thanks!
Making this right now!! It’s about to enter the oven!! Will update when I am done. Only 1 change, I don’t have Calabrian chili, and Amazon takes days to deliver it, so I used some red pepper flakes. I also can’t take toooo spicy, so I am sure it will be different than yours but it’s my dinner, I’m eating it, and I’m sure you don’t mind. Sooo… yeah 😃 lol
Chicken cacciatore was one of ny favorite dishes growing up the version my mom made was a bit less complex in flavor probably just so it was an easy weeknight dish but i still really liked it but also she served it with white rice which seems like an odd pairing but its soooo good i havent had this dish in so long so I'll definitely be making this recipe but ill probably eat with white rice bc im so attached to eating it that way 😅
Rice was probably easier! Potatoes were a weekend side dish growing up. 😅
My dad is half Italian and I think he taught my English mother how to make cacciatore, she would serve it with rice too whenever she made it, she didn't make it as well and it was more basic but it did go well with white rice yeah. It's been a long time since either of them have cooked it
You’re a beast at cooking Sir.
This looks amazing. I'm going to have to try it. What I don't get is why go to so much effort to make the potatoes crispy if you're going to douse it with liquid. I think I'd put them on the side. I've been using Kenji's roasted potato recipe for a couple years. You can't beat it. Both of you guys have taught me a ton over the past year. kudos for that
Its not going to ruin the crispiness if you're eating it right away.
It wasn't his recipe because he took it from Heston Blumenthal. Heston if so far above Kenjie in so many ways and I don't like the fact that he gets credit for that one he didn't even come up with the idea
I've made those potatoes from a British guy's channel. Absolutely delicious! And that cacciatore . . . I'm gonna cry!
I made this tonight. Literally the best food I've ever made.
That kid Kenji, he knows what he's doing!
came here to say the same thing... that comment had me dying
Tried it, it’s bomb ! Super spicy
One of my favorite dishes!!!
Good bloody lord, that looks delicious
Nice. Italian style, that is something I honestly like
Nice! I love your videos but I'm vegan so adapt your recipe ideas when I can! This is one I can just make. Thanks for all your care to details. Bless you both.