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!
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!
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.
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.
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. "
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.
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.
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.
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.
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 .
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.
Rome! Delicious, perfect chicken cacciatore! Everything wonderful in the world! Grazie!
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 it how he exsplains everything what he is doing.
Love it too
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
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 ❤❤
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. 😊😊👍👍
Im sure, hes a great chef and also a great teacher. Very kind and dedicated.
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.
Nice to see delicius cooking here from diffrent countrys i live in europa must say bravo bravo Bravissimo ☆☆☆☆☆☆☆😊
Appreciate the video. Thanks to the Chef, looks great!
I love that a Michelin star chef does exactly like me when cooking chicken, pull if a chunk to “test” it 😂😂. Looks amazing
Super idea, I like it very much 👌
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.
Hey! I remember this guy from the Is it really dough series!!! he's awesome!
That's great to hear!
Looks great. Thank you for the recipe.
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. "
Delightful chef, really appreciated his commentary in this one.
Looks delicious 😋
Thank you for sharing that
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:-)))
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.
Interesting technique of keeping inside the pot the liter of oil with the skin fat blended.
AWESOME!!!
❤
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.
Bravo!
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.
"Immersion-blended, not stirred" doesn't quite roll off the tongue, does it.
Can you serve rice or potatoes with it?For sure bread for dipping!
you will not leave this restaurant hungry🤣😂
Not enough tomato for me ,I must admit !! Ann 🇨🇦
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.
Was the garlic peeled?
I did it too❤
Nice🎉🍗🔥🥃
we were brought up on a more red sauce base Cacciatore nothing like this at all.
Whole bulb of garlic 😊
Finalmente un pollo alla cacciatora fatto a mestiere
Bravo complimenti
Can I have a job? Retired.❤❤❤
Tomatoes from the garden 🤣 Anybody can do that ... who want ?
Does anyone know where this restaurant is in rome .
Via Cipro, 106
What in lords name is that?
Hunter cicken
🎉
Tutto quel grasso della pelle frullato ???!!!! 😮😮😮
Sauce from a jar? Isn't that illegal in Italy? 😂
Il barattolo di vetro è più igienico della latta. L'importante è la sterilizzazione
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 .
No, sorry, no veg no good! Plus, we take the skin off completely before cooking. And where are the big tube pasta? Boring.
😌🙃😗☹️
Make the sauce, and add to the pollo. Same result.
Nup
Non mi piace. Non e cucina classica romana
Avec tout ce gras c’est la fête au colesterole
Certo che fiamma accesa e cordone elettrico vicino non è proprio il massimo.......
Ecco arrivato il signor so tutto io
refrigirator in eaten cola is sucks
it feel like bubble in neck inside
냉장고에 하루전에 먹다 넣은 페트병 콜라 (콜라 아니어도 물 쥬스 다른 음료수도 다) 맛이 이상해요
목넘길때 뭔가 물방울 낀 기분 물방울 있는 느낌
그냥 그랬다고..
이 영상 상관없고..
그냥 지나가던 코리안이..
코리안인데 이거 물어볼데가 없어ㅓㅓ씨ㅣㅣ발 ㅜㅠㅜㅜㅠㅠㅠㅠㅠ
우리 다같이 그냥 행복하자ㅜㅠㅠㅜㅠㅠ
집에서 노모어피자 시켜먹다가 이채널의 이딸리안 피자 가게 영상보다 이거 다음영상 뜨길래 봤어
노모어 피자 존나맛있네 토핑 풍부하고
어디처럼 양심없게 은근슬쩍 피망 안빼고 어디(왕손피자 창년피자 안산 은근슬쩍 단가 아끼려고 피망 빼뿌림 )