Chicken Cacciatore - Chef in Rome shares Recipe
ฝัง
- เผยแพร่เมื่อ 4 ก.พ. 2025
- A visit to Romanè in Rome to see the preparation of Pollo alla Cacciatora (Chicken Cacciatore) by chef-owner Stefano Callegari -
Michelin: Bib Gourmand
Instagram: @romaneviacipro106
This was a fantastic recipe! I've been making it with more traditional methods for over 40 years - usually with wild rabbits or pheasants. I tried his recipe, scaled it back for an Organic Free Range chicken. It was phenomenal. So rich, from the emulsified chicken skins, but also fresh and bright from not over cooking the "cocktail". The wine and vinegar cut the fat. The first night, I only ate the sauce with fresh made bread. It was that good!
Cooking is about evolving for me, this recipe is a keeper! Thank for the chef for sharing
I love this chef!! He explains the method well in detail. His use of English is more than adequate and he is aware when he flubs. He chuckles at his errors in a very appealing way.
My grandmother from Pavia (came to England in 1946) would cook this for us when we visited her. When she invited us in the door, the entire house smelled of delicious chicken cacciatore and her Chanel No. 5 perfume. I'll try this recipe - thank you!
Greetings from Pavia!
Have you ever been here?
I remember my grandmothers perfume just like that. ❤
@@ilmelangolo Happy new year! No, but I want to come and visit in 2025. My great-grandfather owned a bar in the centre, which I believe now is a bank - so I don't think they would let me look around 😅
@@zlorrrrrf 😁
No knife and fork required. Sticky fingers only! Amazing respect for the chicken meat. The rest of the chicken goes for something else on the menu. The way it is meant to be. He has passion and I salute him... Cheers from Australia.
i love it how he exsplains everything what he is doing.
Love it too
Apri le porte !!!!!!un uomo con un bagaglio culinaria che mette paura un grande oste un vero professionista ❤❤
Thank you Chef Stefano , great recipe and a great video 🙋🏼♂️
This Chicken Cacciatore recipe looks amazing! The blend of flavors and one-pot simplicity is perfect. I'm eager to try it and add it to my regular recipe lineup!
That's great to hear! Chicken cacciatore is a classic dish for a reason
I do love Rome so much. Great guy! Never seen it made exactly like this Must try. Thanks 🙏
A wonderful recipe. Thank you for sharing it with your subscribers. 😊😊👍👍
Rome! Delicious, perfect chicken cacciatore! Everything wonderful in the world! Grazie!
My friend, you have a new fan and subscriber. Australia salutes you. Cheers mate.
Emulsifying the rendered skin into the sauce was a first for me; thank you chef and I love this series...
Thank you for the real cacciatore recipe. Chicken looks top class. love the shots of the restaurant and the main road.
Chef , thank you so much For your beautiful recipe 👨🏻🍳
Im sure, hes a great chef and also a great teacher. Very kind and dedicated.
Marvellous! He’s done that before. Thank you chef.
Very nice. I would love to visit this restaurant.
I enjoy watching Stefano Callegari on Italia Squsita, last year his Mom cooked there her version of pollo alla cacciatora. 😊
I love that a Michelin star chef does exactly like me when cooking chicken, pull if a chunk to “test” it 😂😂. Looks amazing
Very interesting, I usually make Chicken Cacciatore based on a different recipe. It actually also includes red peppers, mushrooms, carrots and even olives.
There must be some variations in different parts of the country. But I think the version you showed here looks delicious especially with the bread I saw.
It translates literally to "hunter's chicken" - so it very much is a "personal" recipe and very homegrown depending on region. The main thing about all cacciatore dishes is that the game is braised.
Nice work, the sauce looks amazing.
That looked so tasty.( have it along wide some Pasta,Mash Potatoes,Veggies & Salad)
Bellizimo..⭐ ⭐ ⭐ ⭐
Super idea, I like it very much 👌
The bread looks the best of everything 😁
Great chef! Looks delicious!
Appreciate the video. Thanks to the Chef, looks great!
❤❤❤ sorryyy, but where is my portion..❤❤😂😂 😊 I have "Aquaplaning" in my mouth..😂😂 Well done...
After seeing this it appears that I have never had authentic chicken cacitorie. An ancient recipe that embraces animal fat and simplicity. No the synthetic unhealthy processed oils that are popular in the US. I'm going to try it. That sauce looks so rich a bit of it is all you would need.
I'm attempting this recipe this weekend for friends.
How did it turn out? Did he just boil it in Olive oil for that hour timeframe? I didn’t quite understand that part.
Thanks for any feedback.
@@markcummings6856
Yes, that’s what he did - cooked it slowly in olive oil.
Сварил с вином ,нет ни чего общего,con pollo al cacciatore 😢@@markcummings6856
First time I have ever seen this prepared like this! Everything sounds divine,but the chicken skin is a no-no for me!
My rendition is with a tomato sauce with onions, garlic, bell peppers and mushrooms, served over bow tie macaroni.
That is so delicious 😋😅😊 looking
Looks great. Thank you for the recipe.
Made this dish many times but never this way. Fancy. I'll make it this winter.
Looks delicious 😋
yum! will have to try!
Hey! I remember this guy from the Is it really dough series!!! he's awesome!
That's great to hear!
Im just thinking about dipping that delicious bread into that sauce. Yum
So excellent 😋😋
Delightful chef, really appreciated his commentary in this one.
Emmulsified chicken skin. Hmm never seen THAT before. And I had that Grinch moment he realizes whoville was happy with christmas even when it looked completely different. " it came with no peppers. It came without tomato. It came without mushrooms. "
I use a cookbook at times that belonged to my grandmother when she and my grandpa and their kids lived in Cooperstown, North Dakota. One of the recipes is for a chicken hotdish and involves grinding up the cooked chicken skin and adding it to the casserole before baking. It says it was a way for the chicken to feed more people. I've always wanted to try it out and see how it is!
I love those pots
Interesting technique of keeping inside the pot the liter of oil with the skin fat blended.
Thank you for sharing that
That's a great video sir keep up the great work thank you for learning English and producing this video do not ever feel self-conscious about how you speak English you're doing very well the whole garlic is called a head of garlic for the whole garlic bulb
❤
AWESOME!!!
❤🦈⚓🤠Thanks!
There's no way you would simmer that chicken for 1 hour
Bravo!
Благодарю!❤
Finalmente un pollo alla cacciatora fatto a mestiere
Bravo complimenti
Hi, love your videos. Since you are in Italy may I suggest you to take a look at “Nu' trattoria italiana dal 1960”, it is in Acuto not very far from Rome, the owner and chef Salvatore Tassa has a michelin star for his main restaurant Colline Ciociare that is located on top of the trattoria.
Nice to see delicius cooking here from diffrent countrys i live in europa must say bravo bravo Bravissimo ☆☆☆☆☆☆☆😊
What do you do with the remaining olive oil in the pot?
Я не ем шкуру курицы ,всегда удаляю. А у дереаенской курочки она не очень нежная. Но рецепт интересный, хотя я готовлю и мясо ,и курицу ,и кролика в вине. Спасибо.
Вот это действительно вкусная и полезная еда !
P.S. А всё, что жарится в кипящем масле нужно запретить законодательно, как смертельный яд.
Rosmarin fa proprio ridere😂😂😂😂
Was the garlic peeled?
Nice🎉🍗🔥🥃
"Immersion-blended, not stirred" doesn't quite roll off the tongue, does it.
Whole bulb of garlic 😊
The recipe using a tomato based sauce, is that an Italian American recipe or an authentic Italian one?
you will not leave this restaurant hungry🤣😂
🎉❤
I did it too❤
Does anyone know where this restaurant is in rome .
Via Cipro, 106
Can you serve rice or potatoes with it?For sure bread for dipping!
Wait!!! Is that it for the recipe, no peppers, no onions, No mushrooms, no tomatoes, no oregano or bay leaves? What did Hunter's do before blending sticks?...lol.
was .....by the bear:-)))
Okay...here's my thoughts..make everything chunky...onions 1-2", celery 1-1/2", whole tomato 1-1/4", green peppers 1-1/2", mushrooms. (Small in halves, large in quarters) lots of dried oregano some dried basil and a good amount of thyme, then two bay leaves. And Marsala wine for deglasing.
nesse prato não pode faltar o paozinho, um arroz tb iria bem e uma salsa picada na apresentação ficaria mais bonito.
I will try this recipe. BTB. This cook needs a perforated large ladle.
WIth that amount of Olive Oil, I was geussing it would be served with pasta.
Not enough tomato for me ,I must admit !! Ann 🇨🇦
I think you mixed it already!
This way is so pure, why is this prepared with peppers in America?
😂😂😂are peppers impure? In tuscany they make with peppers, i think this is Rome. I suppose it's regional differences.
It is Chicken - Hunter's style so usually it contains mushrooms - something that can be foraged after you catch a few rabbits- same goes for peppers and tomatoes- anything easily grown in the garden
Well ,I guess I prefer the American Italian chicken cacciatore better. In fact I like my own style making it.
Can I have a job? Retired.❤❤❤
🎉
we were brought up on a more red sauce base Cacciatore nothing like this at all.
Why are other recipes so different? This chef didn’t use any tomato, onions, etc
This is the Roman version, there are many different variations throughout Italy, typically if it has tomatoes in it it would be from a region further south
Tomatoes from the garden 🤣 Anybody can do that ... who want ?
I put it in my piggy bank 😊
parla come magni..romano...pero' bravissimo
I couldn't afford to the amount of olive oil ://
Where’s the dumplings?
So no carrots. I knew it.
Recette très bizarre. Poulet cuit dans un litre d’huile ! Puis à la fin il ajoute la peau des poulets pour épaissir la sauce 😳 et il remet le blender dans la casserole .
Fu 😮
Cacciatora senza pomodori,MAI SENTITO!!!!!
What in lords name is that?
Hunter cicken
😌🙃😗☹️
Wouldn't the skin make the sauce super fatty?
Quello è pollo bollito non pollo alla cacciatora....
Sauce from a jar? Isn't that illegal in Italy? 😂
Il barattolo di vetro è più igienico della latta. L'importante è la sterilizzazione
Tutto quel grasso della pelle frullato ???!!!! 😮😮😮
That is groce with blending chicken skin for sauce.
I LIKE THE AMERICAN VERSION OF CHICKEN CACCIATORE BETTER
Per carita parla in Italiano.
Geh besser in Rente!!
chicken in FAT
I love the recipe until he started getting the skin of the chicken and blending it into the sauce. I don’t know why it look nasty but I’m sure it’s good.