CHICKEN CACCIATORE #shorts
Enjoy an excellent second course, homemade by @RafaelNistor with love ???? ???? ????
INGREDIENTS (3 SERVIGNS)
250g. Tomato pulp
80 ml. Red wine
15 small chicken legs
20 pitted black olives
2 cloves of garlic
3 sprig of rosemary
1 small onion
1 large stick of celery
Salt and pepper
Extra virgin olive oil
METHOD
Take an onion, clean it and chop it quite thinly. In a fairly large pan, add a drizzle of extra oil and two cloves of garlic. Add the onion and sauté. Add the fried chicken and brown it for 2 minutes per side, add salt and pepper. Deglaze with the red wine and let the alcohol evaporate.
Take a stick of celery and cut it into fairly thin slices and add them to the chicken together with the olives, rosemary, tomato pulp and a glass of boiling water. Season with salt, cover and cook for about 40 minutes over medium-low heat, turning the chicken legs from time to time.
THE ONE PAN CHICKEN DINNER I ALWAYS BEGGED MY MOM TO MAKE ME AS A KID | SAM THE COOKING GUY
This is the one pan chicken dinner that I was constantly begging my mom to make me as a kid - Chicken Cacciatore! Perfectly juicy chicken packed into one pan with along with the other insanely bold flavors. It's 1975 again ????
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00:00 Intro
00:40 Seasoning, dredging, & frying chicken
2:09 Cooking vegetables
2:51 Adding vermouth
3:13 Adding remaining ingredients
3:51 Adding back the chicken
4:32 The reveal
5:17 Plating
5:45 First Bite
6:08 Outro
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Gennaro Contaldo's Tuscan Chicken Recipe | Citalia
This rustic dish has its origins in the Italian region of Tuscany, using simple ingredients to their very best. The chicken is cooked with robust flavours of garlic, rosemary and chilli, served on delicious bruschetta.
Watch this video and follow Gennaro's step-by-step recipe and you'll be enjoying Pollo alla Toscana at home in no time at all.
Ingredients
For the chicken:
1kg x chicken pieces, thighs & drumsticks
Salt & pepper
Plain flour for dusting
150 ml extra virgin olive oil
Cloves from 1 garlic head, kept whole with skins on
A large bunch of rosemary, broken in half
150 ml white wine
For the bruschetta:
A few slices of bread
A garlic cloves, peeled but left whole
Method
Season the chicken chunks with salt & pepper and dust with plain flour. In a large heavy-based frying pan, heat the extra virgin olive oil. When hot, add the floured chicken chunks and seal well on all sides for a couple of minutes until golden-brown and quite crisp.
Reduce the heat to medium, add the garlic and rosemary, cover with a lid and cook for 30 minutes, turning the chicken from time to time. Raise the heat to high, remove the lid, add the wine and simmer until it has evaporated.
Check the chicken is cooked; the flesh should come easily away from the bone and there should be no sign of pink when you pierce the thickest part. Skim off the oil from the top and set aside.
For the bruschetta, toast some slices of bread, immediately rub them with the garlic and then drizzle with some of the reserved olive oil. Serve the chicken with the bruschetta.
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Daniel's Chicken Cacciatore
MamaMancini's Slow Cooked Italian Sauce and Beef Meatballs are home style, old world Italian recipes that my grandmother kept in her heart, and I now share with the world. The meatballs and sauce are available in your local grocery, sold fully cooked and flavored to perfection. With so many ways to enjoy, you'll always find a reason for more!
For more recipes, visit MamaMancnis.com
Slow Cooker Chicken Cacciatore with Polenta Cakes
#entertainingwithbeth #slowcookerrecipe #chickenrecipe
This Slow Cooker Chicken Cacciatore is a fantastic main course idea for stress-free entertaining!
You can prep everything ahead of time and all you have to do is serve it! It pairs beautifully with my easy polenta cakes, topped with freshly grated Parmesan cheese and fresh rosemary. Or you could also serve it over pasta too.
SLOW COOKER CHICKEN CACCIATORE
Serves 6
*Print Recipe Here*
INGREDIENTS:
1.5 lbs of Boneless, Skinless Chicken Thighs
1 tablespoon olive oil
salt and pepper to taste
30 ounces of canned diced tomatoes
¼ cup white wine (a dry wine like Chardonnay or Sauvignon Blanc)
3 tablespoon of tomato paste
3 teaspoon of Italian Seasoning
1 teaspoon salt
freshly cracked pepper
2 garlic cloves, minced
1 cup yellow onions, sliced into half moons
1 cup red bell peppers, sliced into thin strips
1 cup green bell peppers, sliced into thin stripes
½ cup Kalamata olives, sliced in half lengthwise
1 tablespoon cornstarch + 1 tablespoon cold water
1 tablespoon butter
½ cup fresh Italian parsley, chopped
FOR POLENTA CAKES
1 roll of cooked, packaged polenta
1 tablespoon olive oil
1 tablespoon parmesan cheese, freshly grated
1 Tbsp, fresh rosemary, chopped
salt and pepper to taste
Instructions
Season chicken thighs on both sides with salt and pepper to taste. Heat olive oil in a non-stick pan over medium-high heat. Once hot place the chicken in the pan and brown on both sides, about 3-4 minutes per side. Set aside.
In the slow cooker add the diced tomatoes, tomato paste, wine, seasonings, and garlic. Whisk to combine.
Add the chicken, and submerge it in the sauce.
Then add the onions and peppers. Stir to combine, mixing the chicken, sauce, and vegetables together.
Place the lid on top of the slow cooker, and heat on high for 5 hours or on low 6-8 hours.
Once the cooking is done, add the olives, and stir to combine.
Then mix the cornstarch and water together to combine, and pour the mixture into the slow cooker mixture, whisking to thicken.
Add the butter and whisk to combine. Set the slow cooker on low or warm.
For the polenta, remove the roll from its packaging. And pat dry.
Then slice the roll into ¾ slices. You should get about 8-9 slices. Heat the olive oil in a large non-stick pan on medium-high. Add the polenta cakes. Cook for a few minutes, covered, until polenta is warmed through and the bottom turns a darker shade of yellow. And then flip.
Cook on the other side for a few minutes until warmed through.
Then transfer the polenta cakes to a serving bowl. Add salt and freshly cracked pepper to taste. And grated parmesan cheese and freshly chopped rosemary.
To serve add 2 polenta cakes to a shallow bowl, and 1-2 ladlefuls of the chicken cacciatore. Garnish chicken with freshly chopped parsley.
NOTES:
You can sear the polenta cakes ahead of time. Then cover and refrigerate. Then reheat in the microwave, and then top with the cheese and rosemary.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
The Most UNDERRATED Italian Dish Of All Time: Chicken Cacciatore
My FREE high protein recipes app is live! Download it here ????
Today, we're taking you on a culinary journey to the heart of Italy, where you'll discover the secrets of a timeless, mouthwatering classic. Get ready to dazzle your taste buds with a flavour-packed, hearty, and rustic dish that has delighted generations: Chicken Cacciatore!
Picture a warm Italian countryside kitchen, filled with the intoxicating aromas of simmering tomatoes, fragrant herbs, and tender chicken. This delectable, one-pot wonder is a symphony of bold flavours that will transport you to the sun-kissed landscapes of Tuscany with every bite.
Get the full recipe with all the nutrition (calories, protein, carbs and fat) here:
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