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
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
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.
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!
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.
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!
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.
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!!!
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.
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!!
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!
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!
@@DaddysmoothRD 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
@@DaddysmoothRD 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!
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!
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.
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!!
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!
Love your channel, you explain everything so well, and in great detail..Thank you for your knowledge, expertise, and passion for cooking, and teaching..
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
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.
@@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'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.
so enjoy following you. Serious home cook here and foodie ( i ate at Emilio Balatto's cuz of you) omg, the house smells divine, in the oven how cookie last 30 min to go. i tasted the sauce midway, delicious already!!! woozier. can't wait to dig in. you re amazing and wonderful teacher/chef
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 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
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
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.
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.
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 😅
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
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.
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
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 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.
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!
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.
Made it and it had a ton of flavor. Only issue was the spice level. I’m guessing a tablespoon of the Calabrian chili needs to be adjusted based on spice preference. I, selfishly, loved it…. My wife thought it was too spicy. Love the recipe.
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.
Love your show, and your work......I'm old as dirt, so I also have learned a few tricks to the trade....Your recipe here is great......but......put the potatoes in the oven with duck fat- ten times crispier than olive oil...Your welcome!
Kudos! Everything looks great & delish … No shade…but the potatoes can be done a lot simpler & quicker in an air fryer…no boiling … just olive oil , salt and herbs…they will be crispy. Otherwise super duper recipe. And PS, I live with someone who hates mushrooms and olives. Capers work, I add root veggies like carrots creates sweetness to the acidity of the tomato. Calabrian chilly is so expensive I use Korean Gochijang for similar flavor. Bell Peppers are a must…a little Marsala instead of white wine. Thanks!
Also, I would advise you to use some "fond de volaille" or "fond de veau", together with the tomatoe sauce. It will make a huge difference and make this delicious stew even better.
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
Looks great, only thing I was kinda like ??? was starting the potatoes at the beginning. There would've been plenty of time to make them while the cacciatore was cooking instead of having to reheat and potentially dry them out.
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
His recipes are fantastic. I’ve made 3 or 4 … they’re all so good. Like everyone else said … he explains things very well.
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.....
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.
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!
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.
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!
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.
Another winner. Every time his recipes HIT DIFFERENT. So many talented food youtubers, but I find NACS's recipes are in a league of their own 🏆
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!!!
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.
A definite keeper, and the ingredients are simple and easy to find. Thanks for this special treat.
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!!
The Best take on your own version of Chicken Cacciatore, my mouth is literally watering. Can't wait to see what you're making next take care.
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
Everything you make looks so hearty, delicious, and comforting. Just brilliant!
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!
I like when you make the dish so good you have trouble ending the video cuz you're eating it with love.
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
@@DaddysmoothRD 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
@@DaddysmoothRD 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!
@@DaddysmoothRD anchovise sneak into heaps of dishes and you wouldnt even know. A few do wonders
Love your enthusiasm in your videos. Tried a bunch of the recipes, learned it's more about technique than ingredients. Well done sir!
Great looking dish!! I love how meticulous and precise you are!!
Made this for shabbat dinner tonight. Can't wait to eat it!!!! Pretaste is delicious!
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!
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.
Made this today for my family and everyone loved it. Putting this one in the book. Killer recipe man thank you for sharing
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!!
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!
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.
This guy is a TH-cam gem thank you for all the time you spend explaining everything your doing !!
Love your channel, you explain everything so well, and in great detail..Thank you for your knowledge, expertise, and passion for cooking, and teaching..
love the shout out to Kenji!! Great job, just always remember to scrape the side of the pot when deglazing
You are the best my guy! I’m ready for the hard copy of the not another cooking show cookbook!!!
Made this (sans potatoes) last night! It was great! Thank you for the fresh idea!
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
I had to pause the video as you plated the dish, I needed a minute and a towel as I am salivating.
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'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.
so enjoy following you. Serious home cook here and foodie ( i ate at Emilio Balatto's cuz of you) omg, the house smells divine, in the oven how cookie last 30 min to go. i tasted the sauce midway, delicious already!!! woozier. can't wait to dig in. you re amazing and wonderful teacher/chef
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!
Leave some of the bones because they have so much flavor. You can remove them when dish is done if you like or just let them stay.😊
@@bernadettesullivan6036 You are right. I meant to say that I cook them through and THEN de-bone just before serving.
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
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.
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.
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
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.
I never put baking soda in my potato . I Can`t wait to make this ! I`m sharing this video with my sis !
One of the best cooking shows on the tube, love your stuff mate keep it up
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
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.
@@tek2490sambal and fish sauce are American?? Hahaha
Do you put anchovies in anything? J$
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👍☘️
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.
Christ almighty I love this guy's cooking. We're blessed that he shares his recipes with us.
Grand slam, Steve. Both the chicken and the potatoes. I think chicken cacciatore is my new favorite of your recipes.
I never cared to try chicken cacciatore. But this video is changing my mind.
Good bloody lord, that looks delicious
Sensei, I just cooked this and it was absolutely delicious. Thank you!!!
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😊😊.
This is awesome man, what a fantastic recipe. Thanks so much for sharing!
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!
Would be awesome if NACC and STCG would make a collab 😎
Cheers from San Diego California
Wow, I made this for dinner this Eve! THis is sooo good. I will defintely make this again!
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?"
Made it and it had a ton of flavor. Only issue was the spice level. I’m guessing a tablespoon of the Calabrian chili needs to be adjusted based on spice preference. I, selfishly, loved it…. My wife thought it was too spicy. Love the recipe.
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.
Love your show, and your work......I'm old as dirt, so I also have learned a few tricks to the trade....Your recipe here is great......but......put the potatoes in the oven with duck fat- ten times crispier than olive oil...Your welcome!
Made this today…..was outstanding. Rich sauce that reduced perfectly. 😊
Kudos! Everything looks great & delish … No shade…but the potatoes can be done a lot simpler & quicker in an air fryer…no boiling … just olive oil , salt and herbs…they will be crispy. Otherwise super duper recipe. And PS, I live with someone who hates mushrooms and olives. Capers work, I add root veggies like carrots creates sweetness to the acidity of the tomato. Calabrian chilly is so expensive I use Korean Gochijang for similar flavor. Bell Peppers are a must…a little Marsala instead of white wine. Thanks!
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.
Another great dish Steve, thank you.
Looks great. Trying it this week thanks 👍
Looks great, as usual. Thank you.
I've made those potatoes from a British guy's channel. Absolutely delicious! And that cacciatore . . . I'm gonna cry!
Also, I would advise you to use some "fond de volaille" or "fond de veau", together with the tomatoe sauce. It will make a huge difference and make this delicious stew even better.
Hi! What is "fond de volaille" or "fond de veau?" 🤔😀
Top 3 foods I've ever made. So good, thank you
one of my favorites😍
my grandmothers maiden name was Coppola - and she married a Cacciatore! Love your Videos Steve!
This looks AMAZING - going to make it now!
My grandmother was from bari
Her recipe is way different
But same potatoes lmao
I'll be trying this tonight
This reminds me of the Chicken Bourguignon I just recently made. So good!
Yummmm I want to try the baking soda potatoes. Another great recipe. Thanks
Goodness......... said it before-glad I found this channel. Thanks!
Looks amazing. As much as I love Kenji's roast potatoes, the only side for me with cacciatori is creamy polenta.
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
Hey Stephen!!!! Hope all is well!!! Great recipe!!!! Delish!!!!!
Can't wait to try this! Recipe link isn't working though, unfortunately.
Nice. Italian style, that is something I honestly like
I love Chicken cacciotore served with Polenta and Gorgonzola cheese. Going to try this recipe that way....❤
Polenta "taragna". Squisitezza
Take the time to make this dish,you won’t regret it,absolutely delicious
Thank you for a great recipe
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.
appreciate the layered seasoning. reminder
I love chicken cacciatore. Olives and bone in chicken legs and thighs are a must for me though. I will look at your recipe the next time I make it.
I’m so hungry now! Thanks 🙏🏽 for sharing
Love the 12 minute format
He's amazing. Chicken Caccitore is the ultimate comfort food
Will never make cacciatore another way again. Absolute FIRE, BOMB, RAD, AWSOME, SWELL, GROOVEY, ECT... Very good.
Looks great, only thing I was kinda like ??? was starting the potatoes at the beginning. There would've been plenty of time to make them while the cacciatore was cooking instead of having to reheat and potentially dry them out.
Just discovering your cooking show. I tried this and it was delicious 😋. Thanks for the awesome recipe.
Dude your channel is the best