I just to work in a Italian restaurant, and learned But this chicken from you men, let me tell you. Is just simple the best!!!! I cook this dish twice a month and my wife and kids die for it. Tanks for share your recipes. 👏👏👏🤘👍
I used to swear I could smell this cooking while I was still sitting on the school bus. Sure enough I'd walk in the door and Nonna would have this just starting to cook. Must have been wishful thinking that made it happen. Gianni's looks perfect!
what a beautiful piece of chicken breast. I haven't seen such a fresh chicken since I raised my own. traveling to Italy is on of my dreams. I want to eat, drink, and cook like an Italian. since I can't, I am so happy that Gianni is showing us how to cook real food.😘
This is local chicken from Petaluma just over the Golden Gate Bridge. Not only does it look good but it has wonderful flavor and texture. That's what you get when you raise them well. I hope you can get to Italia one day. There's no end to beauty there. --Gianni
Thank you, Signore Gianni, for responding so promptly, I am so impressed with all of your TH-cam videos. I have made so many of your recipes and they always come out spectacular. However, I always wonder if the dish I have made smells and taste the way it is supposed to....I could only imagine. You are absolutely correct, well-raised veggies, fruits, and meats only mean quality. Gianni, many times I have to settle for commercial veggies, fruits, meat, poultry, and seafood. Even though all of my meals turn out delicious, I know better. Good ingredients make a simple dish like your Pollo Oreganata and so many other of your recipes seem expensive and unique. One day I will take a tour of Italia and while I am eating and drinking my way through Italia, I will remember how you shared your love of your culture through your memories of food.
Made something nearly like this a few times, love it. (my recipe was without the fennel, but some zucchini) I find it best with chicken wings though, just because there is much more crispy skin ;)
That sounds like a great journey! My dad was from Emilia-Romagna. Ferrara actually and they make the best cappelletti in brodo. Love your recipe Gianni! Something I think I'm gonna do soon. I would have peeled the potatoes though
gorgeous, perfect caramelization of the chicken and veggies. I like that your recipes are all really simple, fundamental stuff, but with much attention paid to the quality of ingredients and methods of preparation.
@montrealstars60 Grazie. You should come along with us on our little adventure. I'm a potato skin guy but you're right. If I peeled them they'd get crispy and golden all over.
We go to Igea Marina, which is north of Rimini every year on vacation. We used to get Pecorino in San Leo, which is a walled town on top of a hill. The Pecorino still has straw and sheep manure on the outside when you buy it.
you got a lot of love in your food! im really like it... p.s maybe you know where i can order real san marzano canned tomatoes? any any recommended brand?,i cant find them in israel ;-( (we got "tamar" cultivar)
jdion79take your olive oil and put a litle bit in cup or botlecap put it in fridge and wait a litle bit if the olive is stifed after some time than its real.:)
jdion79 taste about a tablespoon of it. Swish it in your mouth before swallowing. It should either be a bit peppery or a bit fruity. The texture also shouldn't make your mouth feel greasy as if you jut ate a glazed donut
Just started to take up cooking. Either I'm deaf or you neglected to say how long to cook the dish. Gave the temperature of 375 to set the oven on, but not how long it should be cooked. I'm guessing around 50 min.
I just to work in a Italian restaurant, and learned
But this chicken from you men, let me tell you.
Is just simple the best!!!!
I cook this dish twice a month and my wife and kids die for it.
Tanks for share your recipes.
👏👏👏🤘👍
One of my all time favorite dishes.
I made this for my family last night...they loved it!!! And I've incorporated the ba-boom whenever I crush garlic! You are the best!!!!
me 2
Gianni you are a star.
It's your kitchen, make it your way. Hmm, more crispy skin. Nothing wrong with that!
yum
You have to use your hands. I do it all the time. You have to give it that extra love
Awesome! Can't wait to try that!! The simplicity is so cool! Just natural flavor!
Thank you
i love this guy... my new go-to recipes
This guys a genius with Italian food,,,,,,,
You are amazing and inspirational. Thank you for your receptors
I used to swear I could smell this cooking while I was still sitting on the school bus. Sure enough I'd walk in the door and Nonna would have this just starting to cook. Must have been wishful thinking that made it happen. Gianni's looks perfect!
what a beautiful piece of chicken breast. I haven't seen such a fresh chicken since I raised my own. traveling to Italy is on of my dreams. I want to eat, drink, and cook like an Italian. since I can't, I am so happy that Gianni is showing us how to cook real food.😘
This is local chicken from Petaluma just over the Golden Gate Bridge. Not only does it look good but it has wonderful flavor and texture. That's what you get when you raise them well. I hope you can get to Italia one day. There's no end to beauty there.
--Gianni
Thank you, Signore Gianni, for responding so promptly, I am so impressed with all of your TH-cam videos. I have made so many of your recipes and they always come out spectacular. However, I always wonder if the dish I have made smells and taste the way it is supposed to....I could only imagine. You are absolutely correct, well-raised veggies, fruits, and meats only mean quality. Gianni, many times I have to settle for commercial veggies, fruits, meat, poultry, and seafood. Even though all of my meals turn out delicious, I know better. Good ingredients make a simple dish like your Pollo Oreganata and so many other of your recipes seem expensive and unique. One day I will take a tour of Italia and while I am eating and drinking my way through Italia, I will remember how you shared your love of your culture through your memories of food.
Great video ,What an inspiration, Grazie tante.
What happened to him ? I hope he is fine
@kmsiever
Yeah, guess the ba-boom didn't work that time. Good thing I had another clove!
Looks Amazing ... Definitely will try this recipe!!! Thanks ❤
Made something nearly like this a few times, love it. (my recipe was without the fennel, but some zucchini) I find it best with chicken wings though, just because there is much more crispy skin ;)
Loved the disappearing garlic
That sounds like a great journey! My dad was from Emilia-Romagna. Ferrara actually and they make the best cappelletti in brodo.
Love your recipe Gianni! Something I think I'm gonna do soon. I would have peeled the potatoes though
i'm going to try this recipe, once i can get my hands on some fennel. can't always find it here in the philippines lol
Grazie. Good luck cooking my dishes.
love the simple ingredients in your cooking ,love love ..God bless you.
I love fentanyl too 😂
Grazie. I hope my dishes are stars in your kitchen.
gorgeous, perfect caramelization of the chicken and veggies. I like that your recipes are all really simple, fundamental stuff, but with much attention paid to the quality of ingredients and methods of preparation.
I dream I'm cooking all the time and this is like dajavu. I'm making the Pillo Oreganata for dinner tonight.
@montrealstars60
Grazie. You should come along with us on our little adventure. I'm a potato skin guy but you're right. If I peeled them they'd get crispy and golden all over.
We go to Igea Marina, which is north of Rimini every year on vacation. We used to get Pecorino in San Leo, which is a walled town on top of a hill. The Pecorino still has straw and sheep manure on the outside when you buy it.
Try Amazon.com.
Watt! Petaluma, Calif is my wife tow was the capital of de chicken long time ago.
The recipe is not posted on the website. Can you please post the written recipe thank you.
How long do you cook it?
you got a lot of love in your food!
im really like it...
p.s
maybe you know where i can order real san marzano canned tomatoes? any any recommended brand?,i cant find them in israel ;-( (we got "tamar" cultivar)
how do i know i've purchased a servicable olive oil? where can i buy decent, real olive oil?
jdion79take your olive oil and put a litle bit in cup or botlecap put it in fridge and wait a litle bit if the olive is stifed after some time than its real.:)
jdion79 taste about a tablespoon of it. Swish it in your mouth before swallowing. It should either be a bit peppery or a bit fruity. The texture also shouldn't make your mouth feel greasy as if you jut ate a glazed donut
Just started to take up cooking. Either I'm deaf or you neglected to say how long to cook the dish. Gave the temperature of 375 to set the oven on, but not how long it should be cooked. I'm guessing around 50 min.
What oven temp and how long?
I hope I can make this successfully without the wine?? or...
Michele Shine of course! Recipes are only a guideline. Marco Pierre once said 'cooking is a philosophy' so eat the way you'd like!
:)
Delisioso.
You touched raw chicken, then touched your block of pecorino. Just sayin.
Mike T ....No one cares but you..... just saying.