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
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!
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.
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.
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!
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.
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.
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.
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!
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
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.
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.
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.
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 .
Aden Films you catch on camera very important building bricks of our civilisation as it stands right now at the tall end of 2024 Anno Domini. Sooner than later, the humankind will forget how to read letters put on the paper, so the videos will be their only history lesson. In a blurry 4K. And that's only if wee keep the internet archived.
Sorry .. it does looks like a Thai Chicken Curry! Or something served in retirement village! The pieces look terrible, with bits of skin, the rest of it blended into sauce! I lived in Rome 4 years! No garnish, boiled chook in wine! Look for this chef & learn what a real Hunter Chook looks! Elegant Chicken Cacciatore | Chef Jean-Pierre
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
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. ❤
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.
i love it how he exsplains everything what he is doing.
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.
Apri le porte !!!!!!un uomo con un bagaglio culinaria che mette paura un grande oste un vero professionista ❤❤
Rome! Delicious, perfect chicken cacciatore! Everything wonderful in the world! Grazie!
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!
Chef , thank you so much For your beautiful recipe 👨🏻🍳
I do love Rome so much. Great guy! Never seen it made exactly like this Must try. Thanks 🙏
Marvellous! He’s done that before. Thank you chef.
Im sure, hes a great chef and also a great teacher. Very kind and dedicated.
Nice work, the sauce looks amazing.
Thank you for the real cacciatore recipe. Chicken looks top class. love the shots of the restaurant and the main road.
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.
A wonderful recipe. Thank you for sharing it with your subscribers. 😊😊👍👍
The bread looks the best of everything 😁
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.
Im just thinking about dipping that delicious bread into that sauce. Yum
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.
Made this dish many times but never this way. Fancy. I'll make it this winter.
I love those pots
Hey! I remember this guy from the Is it really dough series!!! he's awesome!
Great chef! Looks delicious!
Nice to see delicius cooking here from diffrent countrys i live in europa must say bravo bravo Bravissimo ☆☆☆☆☆☆☆😊
I love that a Michelin star chef does exactly like me when cooking chicken, pull if a chunk to “test” it 😂😂. Looks amazing
That looked so tasty.( have it along wide some Pasta,Mash Potatoes,Veggies & Salad)
Bellizimo..⭐ ⭐ ⭐ ⭐
Appreciate the video. Thanks to the Chef, looks great!
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.
Super idea, I like it very much 👌
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!
Finalmente un pollo alla cacciatora fatto a mestiere
Bravo complimenti
Looks great. Thank you for the recipe.
Interesting technique of keeping inside the pot the liter of oil with the skin fat blended.
Looks delicious 😋
yum! will have to try!
Thank you for sharing that
❤❤❤ sorryyy, but where is my portion..❤❤😂😂 😊 I have "Aquaplaning" in my mouth..😂😂 Well done...
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
Delightful chef, really appreciated his commentary in this one.
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.
nesse prato não pode faltar o paozinho, um arroz tb iria bem e uma salsa picada na apresentação ficaria mais bonito.
So excellent 😋😋
Благодарю!❤
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.
"Immersion-blended, not stirred" doesn't quite roll off the tongue, does it.
AWESOME!!!
Rosmarin fa proprio ridere😂😂😂😂
❤🦈⚓🤠Thanks!
Whole bulb of garlic 😊
Can you serve rice or potatoes with it?For sure bread for dipping!
❤
Was the garlic peeled?
Bravo!
This way is so pure, why is this prepared with peppers in America?
Does anyone know where this restaurant is in rome .
Via Cipro, 106
Not enough tomato for me ,I must admit !! Ann 🇨🇦
Вот это действительно вкусная и полезная еда !
P.S. А всё, что жарится в кипящем масле нужно запретить законодательно, как смертельный яд.
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.
you will not leave this restaurant hungry🤣😂
Why are other recipes so different? This chef didn’t use any tomato, onions, etc
I did it too❤
Well ,I guess I prefer the American Italian chicken cacciatore better. In fact I like my own style making it.
Nice🎉🍗🔥🥃
we were brought up on a more red sauce base Cacciatore nothing like this at all.
Crusty bread rock up. perfect for mopping up. Chicken bliss ❤
🎉❤
Can I have a job? Retired.❤❤❤
Cacciatora senza pomodori,MAI SENTITO!!!!!
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:-)))
parla come magni..romano...pero' bravissimo
I put it in my piggy bank 😊
Tomatoes from the garden 🤣 Anybody can do that ... who want ?
🎉
Where’s the dumplings?
I couldn't afford to the amount of olive oil ://
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 .
Wouldn't the skin make the sauce super fatty?
I LIKE THE AMERICAN VERSION OF CHICKEN CACCIATORE BETTER
Quello è pollo bollito non pollo alla cacciatora....
Fu 😮
What in lords name is that?
Hunter cicken
That is groce with blending chicken skin for sauce.
Non mi piace. Non e cucina classica romana
😌🙃😗☹️
Tutto quel grasso della pelle frullato ???!!!! 😮😮😮
chicken in FAT
That looks awf
Sauce from a jar? Isn't that illegal in Italy? 😂
Il barattolo di vetro è più igienico della latta. L'importante è la sterilizzazione
Make the sauce, and add to the pollo. Same result.
Aden Films you catch on camera very important building bricks of our civilisation as it stands right now at the tall end of 2024 Anno Domini. Sooner than later, the humankind will forget how to read letters put on the paper, so the videos will be their only history lesson. In a blurry 4K. And that's only if wee keep the internet archived.
Stewed chicken.
Avec tout ce gras c’est la fête au colesterole
This dish would not encourage to eat it.
Poulet chasseur is a FRENCH dish. Why should you ask an Italian cook about it ?
Sorry .. it does looks like a Thai Chicken Curry! Or something served in retirement village! The pieces look terrible, with bits of skin, the rest of it blended into sauce! I lived in Rome 4 years! No garnish, boiled chook in wine! Look for this chef & learn what a real Hunter Chook looks! Elegant Chicken Cacciatore | Chef Jean-Pierre
Certo che fiamma accesa e cordone elettrico vicino non è proprio il massimo.......
Ecco arrivato il signor so tutto io
No, sorry, no veg no good! Plus, we take the skin off completely before cooking. And where are the big tube pasta? Boring.
Nup
looks terrible