How to Make POLLO ALLA CACCIATORA | Authentic Italian Recipe
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- Опубліковано 28 гру 2021
- #cacciatora #chicken #recipe
How to Make POLLO ALLA CACCIATORA | Authentic Italian "Chicken Cacciatore" Recipe
I absolutely LOVE chicken. But strangely, there aren't too many chicken recipes in Eva's rolodex of Italian dishes. Luckily, pollo alla cacciatora makes up for it by being the best plate of chicken I've ever had!
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What's the BEST chicken dish you've ever tried? Let us know!
Love you guys! Chicken and dumplings is a favorite of mine but I also love chicken with cheese and lemon. Do you guys have any turkey recipes?
Well for sure chicken cacciatora but I also cook middle eastern food and there is a dish called emsahan; dip toasted pita in chicken broth, place on oven pan and cover with roasted chicken, caramelized onion, sumac powder, olive oil and bake for 25 minutes. If company is coming, you can make 2 layers with the top pita covered in same toppings. It's tangy, sticky from the chicken and caramelized onion. If you are trying to stay away from bread don't make this dish. The pita gets all the juices, spices and sweetness from the onion.
Alla pizzaiola, in umido coi capperi...
@@annamariaayyad2891 sounds amazing
It’s a toss up for me:
- Chicken California by James Beard. Similar preparation as your pollo alla cacciatora but with the chicken rolled in cornmeal before browning, then braised, then adding green olives chili powder at the end. He call for adding almond slivers, but I skip them.
- a chicken fricassee with lots of tomatoes and onions that uses thyme as the main herb
- roast chicken with a paste of ground basil, oregano, rosemary, garlic, seasoned salt, and olive oil inserted between the skin and meat before roasting.
While I feel bad for Eva having injured herself, the resulting video today may be among the best cooking videos on this channel so far. Eva walking Harper through the process was stellar, and made us, the audience feel like we were Harper. normally the recipe is in the comments and we only get pictures of the food being made, but actually walking us through, step by step was wonderful to see. I hope this is only the first in a long line of Eva teaches Harper how to cook videos. Two STRONG thumbs up for today.
Strong agree here.
It's at least the 4th video in the series. Have a look at the channel they have released a couple of videos recently titled 'how to make....'
The three I'm aware of are Christmas desserts the most recent one being torrone dei torro.
So it looks like they already planed on making this a reoccurring installment.
Omg get a life
Agreed
I’m freaking dying dude😂. My Sicilian mother-in-law always said “moisty” and all the kids and grandkids made fun of her. You guys are awesome.
Eva's hair is sooo gorgeous
I cannot believe I have actually known and cooked a slightly different version of this dish for YEARS already under the name of "Poulet Chasseur" which translates from the French as "Hunter-style chicken" PROVING that you learn something new every single day on this channel! A Happy and prosperous New Year to both of you, Eva and 'Arper!!
There is a similar German dish with sour cream and mushrooms! I’m sensing a culinary pattern here! 😝
I have to say, I'm sure he loves being called Arper !!!
@@mistreme8341 Jäger Schnitzel! one of my faves. I suppose since hunters were in the woods a lot, wild mushrooms would be something they would supplement their meals with.
People generally arrive to the same conclusion for things based on the resources they had available for their region, so you can start in the west and work your way east and find slowly changing but similar dishes all the way across, same in reverse. People have been around a long long time, and generally figured out how to make things taste as good as they could with what they had on hand, and it turns out that most of cooking is fairly intuitive that way.
The Anjou and Bourbons ruled southern Italia for centuries, so (whichever way the recipe spread) that may not be a coincidence!
Whoever said chicken and tomato don't go together never had chicken cacciatora. One of my favourites mmmmm make sure to have bread on hand for scarpetta time. Not one drop of this dish gets wasted. Thank you Eva and Harper. Eva, I pray your hand heals quickly ❤.
Thank you!
I like Chicken Cordon Bleu, it’s really hard to go wrong with breaded chicken, ham and melted cheese. But my very favorite is the Indian dish Chicken Tikka Masala. At the beginning of the pandemic when the best Indian restaurant in town closed down, I was forced to learn how to cook it myself. I had to buy a lot of spices I’d never used before, but it was worth it. I make a pretty good one now
Chicken and BBQ sauce ALWAYS goes well together!
It’s all about balancing out those sweet, sour, and umami flavors. Pollo Catatora is a symphony of flavours that all need to work together, just like Italian music. 😝
Eva, how do you manage to get lovelier every time I see you? Thanks for the authentic Italian recipes. My mother introduced them to me through the most amazing spaghetti that she learned from an Italian woman named Mrs. Zito. 😋 There is no substitute for good Italian cooking!!! Bellisimo!!
My wife and I have made this dish close to 10 times since we saw it in your previous video. Definitely our favorite from your channel.
Italian (especially pasta) is my favorite type of food so I've been learning a lot from your channel. Thank u!
My favorite too. Definitely a comfort food for me.
I made Torrone Dei Morti and Pignolatta for Christmas (thanks Harper and Eva, they were delicious 🤤)! I had some leftover torrone in the fridge and didn't want to wait to cut into it so I used a giant knife and sliced a chunk out of my finger. When Eva said she cut herself eating the Struffoli it made me feel better about myself 😂. Sorry Eva but thank you!
😂😂😂😂
I was compelled to make this preparation the day after viewing your video because I love every ingredient and also the simplicity of making it. I was not disappointed and am glad I made extra to enjoy another day. A fun story about olives, which I totally hated as a child because they arrived at the table either from a can or jar. Years later I was doing a year abroad at the University of Firenze and took a local train to Brindisi. It took forever to get there and I was so famished I rushed into the nearest trattoria I could find. Upon taking a seat, the good signora placed a liter of red wine, a huge chunk of bread and a bowl of olives before me. Out of desperation I tried one olive and was instantly hooked. To this day, that experience has remained as an indelible culinary epiphany and I am a huge fan of olives that I buy regularly at the local Whole Foods olive bar. Mille grazie Eva e Harper!
MILLE MILLE GRAZIE for everything this year! Especially loved the episode with Harper's Dad and Comare Franca. All the best for 2022, and get better soon Eva!
♥️♥️♥️♥️
Ava, so sorry to hear about your hand. Best wishes for a speedy recovery. What a great recipe! To me this is perfect for entertaining the preparation is done, no last minute fiddling. So I get to spend time enjoying family and friends. Delicious food, a little wins, conversation; happy guests, happy hostess.
Eva just wanted to say, you put many chefs to shame, thank you for making us cook Italian dishes the easy way, even Harper can do it🤣. thank you, Harper 👍
It just so happened that I had chicken thighs in my refrigerator last night that needed using up, and everything else to make this dish... so I did ! I want to start off by saying that I cook professionally, and I am always wanting to learn dishes and techniques that differ from the " classic" way most of us learn to cook. I followed Eva's instructions and , even though I was tempted to make alterations in the technique, I stayed the course.
The dish came together quickly, and easily. The taste was incredible~! No fussing about with extra ingredients. I scaled up to feed my family of four, and served with a simple green salad dressed with red wine vinegar and olive oil. I am so happy to conclude that the final result was so wonderful it will certainly become a dish we make again and again.
I happened upon this channel by some funny accident, and it was has quickly become my favorite thing to watch! Thank you both so much for opening my eyes to a way of cooking that is truly so wonderful.
♥️♥️♥️♥️♥️
Thank you for trying the recipe and we are so glad you enjoyed it!
I love this tomatoe mixture so much that I use it on my spaghetti squash for meatless meals!, it’s over the top delicious!!!
Probably not traditional, but usually when I want to brown my chicken, I’ll let it fry at med-low heat in oil or clarified butter about 5-8 minutes a side, no aromatics. I’ll reserve the chicken and then sauté the aromatics in the caramelised chicken juices. I’ll deglaze with my wine and then add the chicken with simmering ingredients. That caramelisation really adds flavour!
Yes, that skin is too rubbery, either crisp it or remove it.
I was going to suggest this too, I'd also salt/pepper the chicken before starting.
Is Luke you Say in other italian recipes,like pollo alla romana
Fun fact: salt makes food taste more like food. It amplifies the natural flavor of what you cook with it. That’s why chefs say salt is the most important spice.
Definitely making this one. Eva’s recipe sounds wonderful! Thanks guys❣️
Eva your a great teacher, Harper is getting much better at it. Prayers that you have a speedy recovery.
Yes! This is the validation I needed that the way I’ve made it was correct all these years. Thank you! And happy new year to everyone!
Hi Ava and Harper, I’m fairly new to your channel. I’m a very good cook, who has had several years of cooking classes years ago in San Francisco, I must say that yours is the most authentic and best of all the UA-cam Italian food channels! For that matter, yours are the best I ever had, and San Francisco has some pretty good Italian food.. The dishes you prepare are FABULOUS! Ava, I made your Pollo alla Cacciatora last night, and it was the best I’ve ever had! Your ciabatta bread was great, and many other dishes that I’ve prepared following your recipes have been outstanding! I, also, enjoy your humor, and showing us your little town deep into southern Italy! Keep it coming by entertaining us, and sharing all of your great recipes! Steve
Thank you!
I will give it a try, haven’t had it the way my grandmother made it and she is long gone. This looks very similar but she used peppers red and green and maybe onions. She took a whole chicken and chopped it up and made it in a pot probably cause she made it for the family not just one dish. It was so good and you know how a Italian grandmother loved to watch her grandchildren eat. So all I had to do is ask.
Chicken with bell peppers is pollo alla romana .
This is definitely different from what i had a few years back. This looks better that what i had for sure!
Happy New Year! I just made this dish and it truly is as easy and delicious as you said! I’ll be making this again on a regular basis! Thanks so much for the wonderful cooking videos you both make. I’ve leaned a lot watching them!
One of my Favorite Dishes.
My Favorite is with the addition of Artichoke Hearts.
Yummmmm.
Thank you, Eva and Harper for another amazing dish! My grandmother was from Calabria and watching your videos makes me feel a little bit more connected to her and my Southern Italian roots- I just finished making this dish- so good! It reminds me a little of a stew- will definitely be making this again! And I hope your hand heals quickly, Eva!
So much knowledge here, both of you are a blessing! Thank you.
The combination of ingredients in this recipe is awesome and I'm sure that it is delicious. I do have two technique suggestions that would make it even better: (1) brown the chicken before the aromatics, and (2) cook the tomato paste after the aromatics and before adding liquid. In both cases, this will develop more flavor and create a nice fond in the pan (for even more flavor).
@Robert, agreed re the chicken browning first but I can't be bothered with the sofrito, I just LOVE eggplant [aubergine] so add a chopped one instead and fry that off. FAB.
Exactly! I am italian and I do this every time I have to cook meat with “aromi”:
First “rosalare” (brown?) the meat (with high temperature), then put the aromatics, lowering the fire. Aromatics need a low temperature, otherwise they could burn and become bitter
I’m fond of the fond. 👍🏻
I agree with you, this version it's the same i use,and it never fails me.😀
There is one thing missing from this meal,& that is crusty wood oven baked bread dunked in all that yummy tomato & olive sauce ...
I'm definitely going to try this amazing recipe.😋💖🙏💖 Thank you .
This recipe has become one of our all-time favorite chicken recipes. Everyone loves it. Packs tons of flavor with little effort. Thanks for sharing again.
Pollo alla cacciatora is literally the only chicken recipe my boyfriend likes..I usually add some baked potatoes as a side dish
Le patate al forno con taanti aromi e il pollo sono una combo 💯
E capisco quanto sia buono il miele che rimane dalla pignolata..anch'io avrei fatto la stessa cosa 😂💕
😂😂😂
Love your videos guys!!
I adore this channel and you two! You make me happy!!!❤️❤️❤️
❤️❤️❤️
Simple and delicious.
An Italian friend cooked Pollo alla Cacciatoria for me once, they did a slow cook version in a large pot and had it on low heat all afternoon, by evening the chicken just melted in the mouth. Tried it myself and could never get it quite as good (she was a very good cook) 👍😋
Harper and Eva, you really work well together. Beautiful dish! Eva hope your hand heals soon! Wishing you both a Happy New 2022!
Happy new year!
You guys are the best. I don't really cook, but I enjoy watching and hearing your banter.
Tutti bravi, e buon anno!
Thank you, this looks amazing.
I eat a lot of chicken, too and always am on the lookout for new recipes. I'll definitely try this one. My present favourite is Moroccan chicken, let's see how the competition ends.
Happy New Year, Eva and Harper. Let's hope that 2022 will become brighter than 2021.
Excellent recipe!!! It was soooo gooood!!!!
Just made this today. It was fantastic! A new favourite! Than you very much for posting this video!
Now here's a recipe even I can make! Can't wait to try it.
So good!!!! I love it!
That looks mouthwateringly delicious.Thanks for another recipe that I am going to run to make.
Definitely love it when Eva breaks out in Italian… Such a beautiful and expressive language… Don’t worry about the English - we’re all immigrants here anyways.
Finally made this dish tonight and all I could say is "AWESOME" Thank you.😋
I cooked this recipe for dinner and came out delicious 😍👨🏼🍳❤ greetings from San Francisco
I love the crashing pots and pans! I will be trying this recipe for sure
Love you both. Making this for dinner tonight. Made the pasta with cheese , butter and pasta water last night. Excellent!
To be clear, the French version is very different. Poulet Chausseur (“Hunter’s Chiken”) traditionally uses slightly different ingredients and tends to be more mushroom based. That being said I’m sure both versions are amazing. I’ve only had the French one but I Love love love Italian food (my ancestors are mostly Sicilian).
Hunter's stews are all over Europe. Some use pork, etc.
Eva is from the South so capers and olives are in the recipe. In the North, it's more basic. I cook it w/o them, sometime w/o celery, just onion, carrots, chicken, tomatoes. That said, I see absolutely no reason NOT to add mushrooms especially in Fall/Winter.
@@Crux161 I think the concept of hunter's stew is simplicity and / or portability. Polish hunter's stew uses fresh or smoked or cured meat, juices and sauerkraut maybe wine and other seasoning. Had one with potato dumpling which is a bit more work. In Rajasthan India there is a dish with the stane concept called Jungli Mass. At it very basic form is just Kashmiri Chillis, Ghee, game meat/venison/mutton/lamb joint. No onions, etc. No need to grind the spices or dry roast them if you don't want.
@Crux161 The Norther Appennine versions ask for mushrooms, central Appennine is simpler, i come from the edge so it depends by families or by altitude
Oh yum that looks good! I am definitely making this.
I've made other recipes of this dish before but I'm excited to make this one tonight. Thanks for sharing.
You have a nice understanding as a couple that can be seen in these situations in which she directs and he works under her direction, very nice. Buon anno nuovo!
Looks delicious!
I hope Eva heals quickly.
Happy New Year to the both of you!
Happy new year!
I’ve passed this recipe on and people are going wild over it! It’s a staple in our house, and I hated chicken cacciatore before!❤️😘
😂❤️❤️❤️
I love watching you two cook together, you are so cute together! And Eva your hair is so beautiful. I remember my mom making this many years ago, different but delicious. I haven’t had this in so long I’ll have to try making it myself. Thank you for the incentive and bringing back that memory.
Thank YOU!
I’m so sorry, but I had to chuckle at the hand story. All of that amazing cooking with all of the cutting and chopping you do, and you sliced your hand eating honey 🍯? You are so true to yourself, Eva. Never change 🥰 (Obviously I’m very happy you are OK and wish you speedy healing!).
Look delicious. Doing it soon. Thanks!!!
Because this uses a lot of the same ingredients as a Poulet Provençal, I thought it would have a similar flavour profile.
I was wrong!
I trusted Eva and this dish has amazing taste with depth without being too rich. It’s incredibly well balanced and was close to heavenly with the pan fried gnocchi with rosemary that accompanied it. Washed it down with the rest of the bottle of Italian white wine I’d used for the recipe and it made for a perfect meal. It’s now part of my regular recipes. Thank you Eva and Harper!!
Yeah!!! Italians do it better! 😉😂
Browning or carmelization.
Wine to deglaze the pan.
Suaté, deglaze then braise.
💖💖💖 your show keep it real 💖💖💖
guarisci presto cara Eva, grazie per la meravigliosa ricetta del pollo
My Sicilian (Palermo) Grandmother cooked a chicken dish that I've yet to see duplicated or even described. As she insisted that only English be spoken in her American home, we called it "Nana's Butter Chicken." As it's been 55 years since I last tasted what is now a delicious memory, there are few details that I might share but, perhaps, it will jog a memory. What I remember: A whole chicken baked (?) with butter and oregano as the most prominent flavors. The meat literally fell off the bone when served. While the skin was pale and unappetizing in appearance, the chicken meat was juicy, well done and the taste simply unforgettable.
My mouth is watering! Yum!
All the dishes called "alla cacciatora" are born for the hunted birds. For the wood pigeon, the partridge, the pheasant. Mallard, which has very hard meat, is less suitable. I love to prepare the dish (in the way of my Parma family) with guinea fowl or pigeon. My grandmother, who was born in the hills, also told about the squirrel and the dormouse.
My family from Umbria also used pigeons (note to people: these are not the wild in the streets pigeons)
I've used pheasant, pigeons and doves
You forgot rabbit , Coniglio o lepre alla cacciatora . ps. I was born in the hills of Parma myself , along many , many generations .
Quail? Quaglia?
@@littlewishy6432 Yes .
I just made it and it's a wonderful dish, layers of taste, very rich and immensely enjoyable.
Salt DISSOLVES ...ice melts.
As for your cacciatore...Oh goodness gracious. I never made my cacciatore this way,...but you know I will be trying it.
I hope Ewa hand get well soon. Looks like another must try recipe and simply love the simplicity of this dish
Looks Fabuloso.
I'm so excited to see a recipe I can try. I'm loving your channel and Vincenzo's Plate eventhough I'm celiac. You cook with such passion, it's enjoyable for everyone. Thank you. 🙏✝️
This is amazing dish. All your dishes are too. This dish isn't too complex which means I'd try this out. At the start of the Video Eva's bandage was a concern, the explanation calmed the nerves with Eva smiling means no major damage - worth the sweetness. Eva and Harper I wish you both a Happy, Pleasant 2022 and beyond. This Dish is so so nice. This Format and Chemistry is so good. Harper's Skills..... Bless
Looks delicious! I hope your had heals quickly, Eva. Good job, Harper.
❤️❤️❤️🙏🙏
I can’t wait to try this. Happy new year to you both and to your lovely families too!
Auguri!
Awesome video thanks
This is favorite of mine. My mom used cut up chicken and added diced eggplant. It was like a cross between cacciatora and caponata. So yummy!
O saw this last night and made it for dinner. As I'm northern Italian I put it over rice. It was excellent and easy to make. Thank you for a new version of Pollo alla cacciatora. I hope Eva's hand is much better.
"Pollo a la brasa" AND "Ají de Gallina", two Peruvian classics.
very nice dish. i used to add some red pepper and chilli to it. but once again...super nice, thank you
Un classico, sempre gradito...un altra classica ricetta a base di pollo è il pollo con i peperoni... sublime!👍😋
My great Aunt Jennie used to make this in a huge pan out on her outdoor brick wood burning stove. Talk about amazing. Thanks you guys.
This is one the menu tonight. Keep up the great looking work!
Let us know!
This a must do.
Wonderful recipe!!! Bravissimo Harper!! 10 e lode!!!!😉😄😁🤩😍😍😘
I can't wait to try this! Also, I am so sorry Eva is hurt. I hope for speedy healing. I want to compliment Eva on her gorgeous hair.
Thank you!
You guys are so AWESOME! I'm learning so much from you! Ti Amo!!
We love you too!
Omg that's looks so much better than what I've had ( which was smothered in sauce). Yes another recipe I'll be trying. Sorry not much for taking pictures, but have tried quite a few of your recipes and my consensus is clean, fresh and delicious. Heal fast Eva and ouch. 😊🇱🇷
Amazing recipe! Prayers for quick healing, Eva.
Grazie!
My mom cooked chicken cacciatore once a month for us as long as I can remember,
Thank you for sharing, it brought me back to some wonderful times
Making this tomorrow 👍
Making this for dinner tonight. Cannot wait to eat it. Thank you Eva and Harper. Love you so much
Let us know!
@@PastaGrammar made it 7 days ago and shareded your recipie with friends. Going to make it Saturday night for a small get together. The best I have ever had. ❤ OMG Bravo. I had some sauce left over and made a small dish of pasta and added the sauce for a light lunch. Cannot get over how delicious your recipie was. Love you guys. Going to make your Puttanesca sauce Sunday.
Love you guys
I made this tonight and it was "Magnifico".......seriously, it really was. Now I feel I have another recipe that I can serve to company. The flavors were so distinct. I loved the salty briny flavors the Capers and olives bring to the dish. Next time I will serve it over pasta.
The food is always glamourous and tasty but I have to say Ava's hair is GLORIOUS!! It's usually great but today it's just fabulous!
Thank you!
LOVE LOVE LOVE this recipe guys! Thank you 🙏 I made it tonight for my friends and everyone loved it! ❤😊 So happy with this! And we had the Nutella cookies for Dessert (Also amazing) 🙏
I love you guys. I , like many Italian Americans have lost a lot of our culture. You're doing a beautiful thing. Keep it up
We learned how to prepare Poulet Chasseur at Le Cordon Bleu and it was one of my favourite rustic meals to make. But growing up my Italian family didn’t make alla cacciatora as far as I can recall so I’ll have to give this a try.
Lots of fun. I'll make this one as well.
Made this tonight. It was exceptional!
❤️❤️❤️❤️
I like this format with Harper cooking. Eva riprenditi presto!
Ciao Harper and Eva! I made this last night with 4 chicken thighs in my 10" Dutch oven on the cooktop. Delicioso and easy. Since I had so much sauce, I cooked some pasta to go with it and Presto; I had Pollo alla Cacciatora with a side of Puttanesca. Grazie to you both!
Yummmmmmmmyyyyyy