This channel is my favorite cooking show hands down. Found it right when quarantine hit and really got into cooking. Will be a patron in a few weeks after I finally start work again!
Made this recipe last night, Steve. It was amazing! Had some friends over for dinner and they were blown away. Didn't hurt that I added a hearty pinch of MSG haha. I think next time I might chuck in some sliced mushrooms too. Cheers boss.
My grandfather had a recipe for chicken in this style. It was always the most delicious when he made it. My siblings and I call it “Grumpa’s chicken” because of how much it reminds us of our childhood, and because we never knew the official dish name. 😂 I’ve never attempted it and I don’t know where the written recipe is, but I’m very excited to try this one after years of not knowing what the dish is based on. Thanks so much for sharing (and congrats on the sponsorship)!
Made this and it’s now on my “keeper” list. Love the tangy flavors. I used hot Italian sausage. The spicy sausage and tangy sauce...YUM! I added gnocchi into it instead of the oven browned potatoes. After cooking the gnocchi in boiling water, I drained them and tossed in browned butter and garlic. Thank you.
@@fuzzyechoes brown stew chicken! It’s different flavours to this of course, there’s a lot more spices. But the process reminds me of my grandma cooking it on Sunday :)
@@fuzzyechoes wait...did you ask Asha what the dish was called? .....You couldnt re-read the comment she posted? Im laughing my head off right now....and she repeated herself in comment. LOOOOL
This is why I’m here ... it’s like an Italian cassoulet .... I’m making this , this weekend . As I always say best cooking / food channel on the tube and one of the best most well done channels period ....
Started watching this channel a year ago, in that time has blown up to over 350K followers - AMAZING. I have cooked many of the recipes, love this channel.
This dish looks scrumptious. I've had this in restaurants numerous times but nothing like this recipe. Really great job Steve. You're a chef and more so an artist.
I used to get this dish at a restaurant that was on 9th Avenue near St Paul's and Roosevelt Hospital. The restaurant was called Angelo's The King of Pizza. Alas it has been gone for a long time. It was a dive but the food was fabulous.
Hands down him and Babish are the best on UA-cam. This guy here is streight to the point no wasting time no BSing just keeping it simple. Dude I hope you find all the success in life.
@@chwa7774 I personally can't get past Food Wishes' speaking style. Ragusea is good, but not always the best channel is you're just looking to learn how to make a dish and don't really care about the WHY of it.
Idk ..My Name is Andong.. is a pretty clutch channel. And Alex..over at French Guy Cooking.. is a genius.. Palin at Hot Thai Kitchen is super adorable, and so is Refika on her channel. When they mingle.. its too fun. I just love all these cooking peoples!!!
Can I say how much i appreciate seeing the oil covering your stove after cooking up the proteins? I always feel like I am a complete mess cooking even when it feels like I am doing it correctly.
Steve, I think you brought back some of the energy and magic in this video. One can take this method in many directions and still get a good result, the key, I think, is the flouring of the chicken to provide a thickener to produce the "gravy" and getting a good balance on acidity. Thanks!
“Hate less cook more “ is fire. I’ll get one when your have the logo on the back so when i ride in a t-shirt people can read it. Double checking your ship to Aus yeah?
Love the concept. Gonna add garlic chili paste to it to add another flavor profile and heat, instead of just more pickled peppers. Also maybe some lemon. I love building on others recipes. Split the dish in half, or finish as single serve and try it both ways. Love your work.
Awesome video. I wish I would have found your channel years ago, but binge-watching is satisfactory. Glad to see you added the butter. It is a key to finishing a lot of sauces and gives that glossy/satin look.
I made this dish myself after watching your video. Its delicious and comforting - perfect for a cold autumn evening. However I think that adding the potatoes is a mistake. They are rather boring and just serve to disappoint you once you get past the sausages and the incredibly tender chicken. I think just having this with a good piece of bread is a much better idea.
Tried this recipe last night, huge hit with my family, will definitely do it again. Great tangy, spicy taste to balance the richness of the sausage and chicken thighs. I followed your advice regarding the peppers and the pickling liquid, and got just the right amount of spiciness. I let mine simmer for close to an hour and got a perfectly thickened sauce. I served it with cauliflower purée and brocoli. So, as advertised, this is my new favorite chicken recipe.
Theres 100 videos that say "this will be you new favorite chicken dinner." Maybe more. But I made this, and its actually the one. Its my new favorite chicken dinner. I used sweet sausage and pickled red peppers to cut down the heat for my family all the way, and added some Calabrian chilis to my serving.
Not Another Cooking Show 🤤🤤🤤🤤 forget about it We need more dishes like this and we need more and longer videos of you can you make some German dishes to for the winter time ? Thanks Gratzi Mile Danke Mein Herr
I’m trying to recreate my favorite scarpariello but they used pepperoncini, olives (black I believe), garlic, sausage & chicken, red wine vinegar, and a Demi glacé. Can’t find anything close on UA-cam.
I made this tonight and it took me ~4 hours because I really reduced the sauce at the end and was met with some other issues but holy shit the flavor is amazing. Thank you so much for this video!!!!
I have always done this dish the same way Anne Burrell (food network) does, ie one pot with everything cooked at the same time in the oven, but I think I like your approach better.
I used to get a dish called Pasta Scarpariello at a restaurant in Novato, CA, called the Hill House. I still dream about that. Your recipe is basically the same thing minus the Rotini pasta. Can’t wait to try this. Thanks.
Capers! I made this tonight and the entire recipe screamed out capers to me. If I had any on hand I would have added some of the brine, maybe some of the capers itself. They really would have brought the punch of acidity. I also can agree with the commenters that recommend mushrooms. They would fit well, but aren't necessary. If you have them, go for it.
looks absolutely great will certainly try - but the splatter on the burner top is driving my OCD crazy!!! ;) "Clean as you go. Got time to lean - got time to clean!"
been doing research on why Asians look younger when older. When I lived in Singapore they ate no breast and all thighs. U said thighs have more collagen & collagen makes u look younger. Thanks
What's up bro looks good I have to try this. I have a question tho, do you know anything about chicken savoy, I've seen a few things about it, but it's mostly guys arguing about who's right and wrong, help if you can
I just made this. WOW! Unfortunately, I couldn't find any pickled cherry peppers around me so I used pickled jalepenos instead. Still turned out amazing! Served it over some white rice cause I couldn't find any good italian bread (maybe I'll go for some french bread next time if I can't find it again)
I'm making this but instead of pickled peppers, I'm treating it like a sausage and peppers, cooking down the peppers and onions a ton. Cause I made a similar thing already but as a red-sauce and it would most certainly be my last meal
This tasted lovely, but it seems like too much liquid. I simmered for at least 45 minutes, and finally had to hit it with corn starch (lots) to thicken the sauce.
Steve We ordered a Sardel SS fry pan after seeing your comments and recommendations! I wanted you and your viewers to know that our pan never arrived! I have emailed back n forth with Daniel at Sardel Team. Each time being reassured that the pan would indeed arrive soon? Not so? No communication, no update etc..... So.....we decided to cancel the order! Im not sure if anyone else has contacted you, but....I thought you needed to know about this! After all, we only decided to purchase the pan based on your recommendation and review! Please let your viewers know as well! Thanks
Not sure what he's supposed to do about that, or why you think it's his responsibility, or why you think one person's bad experience should totally remit the recommendation.
What pots and pans do you use or recommend. My wife and I are starting to save up for a good set of pots and pans and I was just wondering if you had any suggestions @notanothercookingshow
In case you don't get a different answer: A good stainless steel pan. Optionally a well seasoned carbon steel or cast iron pan as well for non-stick if you are willing to learn how to treat it well and what it should be used for. Stainless steel really is the good universal option though, so long as you get a good one, same goes for pots. Teflon pans will work, but you can ruin them, and for environmental reasons no one should ever recommend them.
You can get great pans in places like TJ Max. I have some All Clad sauté pans and large roaster, a carbon steel skillet that is nicely seasoned and non stick for eggs. I got my iron skillets and braising pot from antique/thrift shops. You don’t have to buy a set. Back when I first started cooking I think I bought a Cuisinart set, but I just bought pots and pans I used frequently one by one to replace them after they started wearing out. Every thing I have now should last forever.
Definitely a keeper. Tried it now 3 times and love how you can vary the flavor with the amount of peppers and pickling sauce. This is good comfort food. The only quibble (isn't there always one?), is that the fried potato bed is too much trouble. We did it the first time and then switched to mashed potatoes. That isn't quite the answer but you need something carb-y to sip up the sauce and all. Gonna try stew dumplings the next time. Thanks for sharing.
Funny how I somehow feel proud that you have sponsors now. Lol. Keep up the great work!
Yeah! ✌🏼
finally, been here almost a year and a half was hoping it would happen soon
Same.
Hahahaha I agree... WE DID THIS 😂
"This is enough for one serving ..." Cuts up 2 pounds of Italian sausage. Yes, you have my attention now ...
He was talking about the potatoes... ^^
@@Loreurka yes, but that's alot of spuds 4 one.
@@debstawecki6843 hahaha yup I agree with you 🤷🏻♂️ I m just repeating what he said
@@Loreurka I wanna make this soon. Seems so good
@@debstawecki6843I’ve had it once it ´s really good you should give it a go ;)
This channel is my favorite cooking show hands down. Found it right when quarantine hit and really got into cooking. Will be a patron in a few weeks after I finally start work again!
Made this recipe last night, Steve. It was amazing! Had some friends over for dinner and they were blown away. Didn't hurt that I added a hearty pinch of MSG haha. I think next time I might chuck in some sliced mushrooms too. Cheers boss.
MSG is key!
My grandfather had a recipe for chicken in this style. It was always the most delicious when he made it. My siblings and I call it “Grumpa’s chicken” because of how much it reminds us of our childhood, and because we never knew the official dish name. 😂 I’ve never attempted it and I don’t know where the written recipe is, but I’m very excited to try this one after years of not knowing what the dish is based on.
Thanks so much for sharing (and congrats on the sponsorship)!
Made this and it’s now on my “keeper” list. Love the tangy flavors. I used hot Italian sausage. The spicy sausage and tangy sauce...YUM! I added gnocchi into it instead of the oven browned potatoes. After cooking the gnocchi in boiling water, I drained them and tossed in browned butter and garlic. Thank you.
This reminds me of a Jamaican brown stew chicken. Food reminds me how connected we all are. Can’t wait to try this! Thank you Steve!
what was the Jamaican dish called?
@@fuzzyechoes brown stew chicken! It’s different flavours to this of course, there’s a lot more spices. But the process reminds me of my grandma cooking it on Sunday :)
@@fuzzyechoes wait...did you ask Asha what the dish was called? .....You couldnt re-read the comment she posted? Im laughing my head off right now....and she repeated herself in comment. LOOOOL
@@winward3 I'm glad my mistake was funny enough to make your day, mate. cheap thrills, I guess.
@@winward3 They probably just thought there was a different name than brown stew chicken? What a weird thing to find funny.
This is why I’m here ... it’s like an Italian cassoulet .... I’m making this , this weekend . As I always say best cooking / food channel on the tube and one of the best most well done channels period ....
Started watching this channel a year ago, in that time has blown up to over 350K followers - AMAZING. I have cooked many of the recipes, love this channel.
The first 1000 people to use the link will get a free trial of Skillshare Premium Membership: skl.sh/notanothercookingshow4
I just came across this channel and I'm loving your style man. Can definitely tell you're a chef by all the little mannerisms.
Steve, your recipes are Absolutely freakin amazing. I will be doing this recipe for my 28 yr anniversary next week. Thank you!
This dish looks scrumptious. I've had this in restaurants numerous times but nothing like this recipe. Really great job Steve. You're a chef and more so an artist.
We have this dish at my job. In pasta form. We also throw in some broccolini. Niceee
I used to get this dish at a restaurant that was on 9th Avenue near St Paul's and Roosevelt Hospital. The restaurant was called Angelo's The King of Pizza. Alas it has been gone for a long time. It was a dive but the food was fabulous.
The best kind of restaurant ;)
Dives always have good eats.
Wow I made this tonight and it was delicious. Felt like I was having a hearty meal at home with my family, thanks for giving me that experience :)
You dont have to squat down to film, I could be your camera person, just pay me in free dinners 🤣
Hands down him and Babish are the best on UA-cam. This guy here is streight to the point no wasting time no BSing just keeping it simple. Dude I hope you find all the success in life.
Adam Ragusea and food wishes are probably a notch above him, but not by far
@@chwa7774 I personally can't get past Food Wishes' speaking style. Ragusea is good, but not always the best channel is you're just looking to learn how to make a dish and don't really care about the WHY of it.
Idk ..My Name is Andong.. is a pretty clutch channel. And Alex..over at French Guy Cooking.. is a genius.. Palin at Hot Thai Kitchen is super adorable, and so is Refika on her channel. When they mingle.. its too fun.
I just love all these cooking peoples!!!
@@chwa7774 food wishes .. his inflection in the way he speaks honestly drove me nuts.
I love everything about this channel.
I made this last night for my friends. It was such a hit! That sauce is so good!
Can I say how much i appreciate seeing the oil covering your stove after cooking up the proteins? I always feel like I am a complete mess cooking even when it feels like I am doing it correctly.
This is why I like my gas range. Just pick up the grates, spray with degreaser, wipe, and done.
You can buy a splatter screen from Ikea, they're just a couple of bucks. You put it on your pan like a lid but it only blocks oil splatters.
@@YKJFX those are definitely helpful.
Haha yeah, that’s why I never understood why people keep utensils and stuff around their stoves
LOL!!!
Steve, I think you brought back some of the energy and magic in this video. One can take this method in many directions and still get a good result, the key, I think, is the flouring of the chicken to provide a thickener to produce the "gravy" and getting a good balance on acidity. Thanks!
“Hate less cook more “ is fire. I’ll get one when your have the logo on the back so when i ride in a t-shirt people can read it. Double checking your ship to Aus yeah?
Love the concept.
Gonna add garlic chili paste to it to add another flavor profile and heat,
instead of just more pickled peppers. Also maybe some lemon.
I love building on others recipes.
Split the dish in half, or finish as single serve and try it both ways.
Love your work.
Great job Steve! Really like the way you made it. I Love those cherry peppers in chicken scarp!
Awesome. Can you do more one pot recipes? They're great for autumn/winter and I love them as a student
"Gotta have the skills to pay the bills" *slap slap* "C'mon"
I want that little slap slap cmon as my morning alarm
Awesome video. I wish I would have found your channel years ago, but binge-watching is satisfactory.
Glad to see you added the butter. It is a key to finishing a lot of sauces and gives that glossy/satin look.
Made this last night. my wife is GFDF so this was awesome just swapping the flour for gluten free. Such a good dish! Thanks!
Made this tonight for the first time. Devastatingly good recipe💥👍. Thanks Steve for your excellent skills and attention to detail🙏
I made this dish myself after watching your video. Its delicious and comforting - perfect for a cold autumn evening. However I think that adding the potatoes is a mistake. They are rather boring and just serve to disappoint you once you get past the sausages and the incredibly tender chicken. I think just having this with a good piece of bread is a much better idea.
Made this last night. DELICIOUS!! And I must say, pretty easy too. Thank you!
What veg could you had to the dish?
Another awesome video. Thanks! Also, what do we have to do to get a playlist of your music? I totally want that playing in the background when I cook.
Tried this recipe last night, huge hit with my family, will definitely do it again. Great tangy, spicy taste to balance the richness of the sausage and chicken thighs. I followed your advice regarding the peppers and the pickling liquid, and got just the right amount of spiciness. I let mine simmer for close to an hour and got a perfectly thickened sauce. I served it with cauliflower purée and brocoli. So, as advertised, this is my new favorite chicken recipe.
Theres 100 videos that say "this will be you new favorite chicken dinner." Maybe more.
But I made this, and its actually the one. Its my new favorite chicken dinner. I used sweet sausage and pickled red peppers to cut down the heat for my family all the way, and added some Calabrian chilis to my serving.
Not Another Cooking Show
🤤🤤🤤🤤 forget about it
We need more dishes like this and we need more and longer videos of you can you make some German dishes to for the winter time ? Thanks Gratzi Mile Danke Mein Herr
I DO love it. Thank you very much! It has become a weekday household staple.
I’m trying to recreate my favorite scarpariello but they used pepperoncini, olives (black I believe), garlic, sausage & chicken, red wine vinegar, and a Demi glacé. Can’t find anything close on UA-cam.
The classiest Chef on UA-cam!
Love your work Steven!
What a gorgeous dish, It’s got that perfect acidic but sour bite that’s so good
I made this tonight and it took me ~4 hours because I really reduced the sauce at the end and was met with some other issues but holy shit the flavor is amazing. Thank you so much for this video!!!!
Love vinegar in on-the-bone chicken recipes, the tanginess really balances out the fat content of the chicken and just tastes really great.
I have always done this dish the same way Anne Burrell (food network) does, ie one pot with everything cooked at the same time in the oven, but I think I like your approach better.
Looks amazing and no dirty dishes!
Omg i made this and if it was me i could've eaten it from the pan. Thank you for a new dinner rotation
This looks extremely comforting! Had never heard of this dish before. Thanks for sharing it!
Yayyyy I'm so happy for you to have sponsors. 👍👍
Looks amazing and no dirty dishes!
😍 I have had this in restaurants, one of my favorites. I am so excited to be able to make that myself now.
Wow you crushed this. Can’t wait to make it.
I've made this before using Kenji's recipe. Yours is better. Fantastic dinner. Kudos and thank you!
We need a NACS collab with Jim from @sipandfeast... fuggedaboutit
Seems like a lot of salt. I'm not complaining! What's your favourite type? We have Maldon salt in the UK which is awesome do you use it?
I used to get a dish called Pasta Scarpariello at a restaurant in Novato, CA, called the Hill House. I still dream about that. Your recipe is basically the same thing minus the Rotini pasta. Can’t wait to try this. Thanks.
Holy smokes. Made this one tonight and it was a huge hit. Loved it, thank you!
This looks like it will go heavenly with rice!
Capers! I made this tonight and the entire recipe screamed out capers to me. If I had any on hand I would have added some of the brine, maybe some of the capers itself.
They really would have brought the punch of acidity.
I also can agree with the commenters that recommend mushrooms. They would fit well, but aren't necessary. If you have them, go for it.
Wait??
A plate???
I just want a fuckimg kitchen job where they allow me to prep all there shit.. thats my meditation...cutting veggies.
Are you a crip?
looks absolutely great will certainly try - but the splatter on the burner top is driving my OCD crazy!!! ;) "Clean as you go. Got time to lean - got time to clean!"
been doing research on why Asians look younger when older. When I lived in Singapore they ate no breast and all thighs. U said thighs have more collagen & collagen makes u look younger. Thanks
What's up bro looks good I have to try this. I have a question tho, do you know anything about chicken savoy, I've seen a few things about it, but it's mostly guys arguing about who's right and wrong, help if you can
I just made this. WOW! Unfortunately, I couldn't find any pickled cherry peppers around me so I used pickled jalepenos instead. Still turned out amazing! Served it over some white rice cause I couldn't find any good italian bread (maybe I'll go for some french bread next time if I can't find it again)
I'm making this but instead of pickled peppers, I'm treating it like a sausage and peppers, cooking down the peppers and onions a ton. Cause I made a similar thing already but as a red-sauce and it would most certainly be my last meal
I made this lovely dish this evening and winged it. Your recipe link will not open, though I did sign up and log in. Regardless, it was wonderful.
Just made it. Was easy and was delicious. Grazie!
Dude, fantastic. Made it with some pasta and grilled asparagus. Thank you
I don't know how you stay thin. Maybe you eat twice a week? Great technique and wonderful recipes.
Is there a white wine that best suits this dish? Ones to avoid? Thank you so much I’m making this tomo!!! ❤️🌴🌺
I just finished making this and let me tell you it so delicious and proud of myself! Thank you 🫶🏼
Awesome dinner. I'm just waiting for a cold night to roll it out.
This tasted lovely, but it seems like too much liquid. I simmered for at least 45 minutes, and finally had to hit it with corn starch (lots) to thicken the sauce.
Thank you, I thought I was going crazy.
Why pouring the chicken and sauce right over the potatoes? This means the crispness you worked on is instantly gone..
Steve
We ordered a Sardel SS fry pan after seeing your comments and recommendations! I wanted you and your viewers to
know that our pan never arrived! I have emailed back n forth with Daniel at Sardel Team. Each time being reassured that the pan would indeed arrive soon? Not so? No communication, no update etc..... So.....we decided to cancel the order! Im not sure if anyone else has contacted you, but....I thought you needed to know about this! After all, we only decided to purchase the pan based on your recommendation and review! Please let your viewers know as well!
Thanks
Not sure what he's supposed to do about that, or why you think it's his responsibility, or why you think one person's bad experience should totally remit the recommendation.
Can you PLEASE tell me what pan you are using here? Thanks!
can’t find hot pickled peppers where i live. could i replace them with something else? just plain hot peppers?
💝Can't wait to make this, on Valentine's Day 💝Thank You!!!!
Great Chefs make everything look so easy and delicious!!!
I am 3 minutes into the video and oh boy this is way to complicated for a pasta meal. I wont do it.....
Edit: wtf pasta and potato?
Made this this past weekend and it was incredible. Thank you for sharing all these recipes Steve :)
Me too! Loved it! I used gnocchi instead of the oven cooked potatoes.
bro that looks delish. Any potato substitutes if I don't have the option to buy fingerling potatoes?
I like chicken Florentino, picatta, franchise, gismonda.
Just made this and it was awsome! I think next time I need to up the vinegar a little more, but overall it was excellent.
When it's cuffing season and you wanna show bae you can chef things up. This is the meal.
I love how UA-cam cooks always carefully remove from the pan with tongs - surely it isn't just me who tips contents of the pan onto a plate?
The idea is to keep the oil in the pan.
Do you put the ingredients at the beginning of the show.? I love your show.
Why’s the recipe on the website suddenly gone? It was nice to have a little shopping list
I don't really like sausage, shrimp might work
Can’t wait to discover your creativity mate😍✌️
What pots and pans do you use or recommend. My wife and I are starting to save up for a good set of pots and pans and I was just wondering if you had any suggestions @notanothercookingshow
In case you don't get a different answer: A good stainless steel pan. Optionally a well seasoned carbon steel or cast iron pan as well for non-stick if you are willing to learn how to treat it well and what it should be used for. Stainless steel really is the good universal option though, so long as you get a good one, same goes for pots. Teflon pans will work, but you can ruin them, and for environmental reasons no one should ever recommend them.
You can get great pans in places like TJ Max. I have some All Clad sauté pans and large roaster, a carbon steel skillet that is nicely seasoned and non stick for eggs. I got my iron skillets and braising pot from antique/thrift shops. You don’t have to buy a set. Back when I first started cooking I think I bought a Cuisinart set, but I just bought pots and pans I used frequently one by one to replace them after they started wearing out. Every thing I have now should last forever.
I'm new here. Can anybody please tell me the name of this guy? I love him already
Does it have to be Italian sausage I hate fennel and can the peppers be cherry peppers or something else?
Wouldnt white wine add a better dimension, instead of vinegar???
Would love to make this! Do you have a recipe for the pickled peppers?
This is one of my favorite dishes. In addition to making this I order this when I go to a particular Italian bistro almost every time.
Also...got damnnnnn....on this one dude. I may have to try my hand at this one.
Love this! I added mushrooms and some mild cherry peppers…
Definitely a keeper. Tried it now 3 times and love how you can vary the flavor with the amount of peppers and pickling sauce. This is good comfort food.
The only quibble (isn't there always one?), is that the fried potato bed is too much trouble. We did it the first time and then switched to mashed potatoes. That isn't quite the answer but you need something carb-y to sip up the sauce and all. Gonna try stew dumplings the next time.
Thanks for sharing.
Does it have to be pork can be other type of sausage for example turkey or beef?