Broiled chicken cacciatore with cauliflower mash
Check your heart and metabolic health here:
Get 20% off with Code: ADAM20
Thanks LetsGetChecked for sponsoring this video! Check out all of their at-home tests.
***RECIPE, SERVES 4-5***
For the chicken
1.5 lb (.7 kg) boneless skinless chicken thighs, 5 or 6 thighs
2 lb (1 kg) tomatoes, cut in half
3 bell peppers, cut in half, seeds and stems removed
3 shallots (or 1 onion), cut in half and peeled
5-6 garlic cloves, crushed and peeled
capers
balsamic vinegar
olive oil
salt
pepper
fresh sage
fresh thyme
For the cauliflower
1 head cauliflower, roughly chopped into florets
5-6 garlic cloves, peeled and roughly chopped
2-4 tbsp butter
a little milk or buttermilk
grated parmesan or pecorino cheese
salt
pepper
For the chicken, start your oven's broiler (grill) heating to maximum. Put the chicken, tomatoes, peppers, shallots and garlic into a large roasting tray. Drizzle everything with olive oil, season with salt and pepper, toss to get everything coated, position all the vegetables cut-side down, and get everything spread evenly with minimal overlap. Tuck the garlic under the chicken to protect it from burning.
Put the tray under the broiler and check on it frequently. You want everything but the chicken and the garlic to burn. When the chicken is brown on the top side, flip it over. When the peppers feel just barely cooked, take them out. When the chicken is brown on both sides, add some capers and a splash of balsamic vinegar to the pan. If there isn't enough liquid in the pan to stew the chicken, put in some water, and/or cover the chicken pieces with tomatoes so that they'll get plenty of wet heat.
When the chicken feels soft (after maybe 45 minutes), take the pan out. Lift as many of the burnt skins as possible off of the tomatoes and shallots and discard — don't worry if you can't get them all off. Push the chicken to one side of the tray and everything else to the other. Use a wooden spoon to mash the tomatoes, garlic and shallots into a sauce, taking care to scrape and dissolve any fond in the pan. Gently coat the chicken pieces in the sauce, then turn the burner under that side of the pan on medium-low to simmer the chicken in the sauce for a few minutes.
Peel as much burnt skin as possible off the peppers and cut them into strips. Return them to the roasting tray to reheat. Taste the sauce and consider adding any additional salt or vinegar it needs. Tear in a few sage leaves and gently toss everything together. Garnish on the plate with fresh thyme leaves.
For the cauliflower, put the florets into a pot and cover them halfway up with water. Cover the pot and boil/steam until soft. Drain. Return the empty pot to the heat, melt in the butter and let it brown. Turn off the heat and stir in the garlic. Let it cook for a moment, then stir in the cauliflower. Mash it up or puree it (an emersion blender is easiest). Mix in a little milk until you like the texture (you might want very little or none at all). Stir in grated cheese, salt and pepper to taste.
Authentic Chicken Cacciatore Recipe
Authentic Chicken Cacciatore Recipe is a delicious braised chicken dish loaded with mushrooms and vegetables in a tomato and herb broth.
I’ve been listening to you all and I keep hearing more family meals, so enter stage right this chicken cacciatore recipe.
I love this chicken cacciatore recipe not only because it’s Italian but because it’s a classic recipe that is so delicious.
I can’t lie, I’m starting to get nervous that we’re losing these traditional recipes like chicken cacciatore.
People now-a-days are taking these old traditional recipes and adding in all sorts of crazy stuff and saying it’s authentic.
NO, IT’S NOT.
PRINT THIS RECIPE:
SUBSCRIBE:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
Ingredients for this Authentic Chicken Cacciatore Recipe
• ¼ cup of reconstituted dried porcini mushrooms
• 1 whole chicken broken down into parts
• 2 tablespoon olive oil
• ½ peeled and small diced yellow onion
• 3 small diced ribs of celery
• 2 peeled and small diced carrots
• 4 finely minced cloves of garlic
• 1 cup each sliced baby portabella and button mushrooms
• 1 cup of dry red wine
• 2 28-ounce cans of whole peeled tomatoes
• 1 tablespoon of chopped fresh parsley
• 1 ½ teaspoons of chopped fresh rosemary
• sea salt and fresh cracked pepper to taste
serves 5
prep time: 20 minutes
cook time: 50 minutes
procedures:
1. Porcini mushrooms: pour 2 cups of boiling water over top a ½ ounce of dried porcini mushrooms and sit for 20 minutes.
2. Finely strain the mushrooms and reserve ½ of the liquid.
3. Rinse the mushrooms, squeeze out all of the liquid and roughly small chop.
4. Season the chicken parts well on all sides with salt and pepper.
5. Heat the olive oil into a large rondeaux pot over medium heat and brown the chicken parts well on each side, about 4 minutes per side.
6. Remove the chicken and set aside.
7. Next, add the onions, celery, carrots, garlic, and mushrooms to the pan and sauté for 6 to 7 minutes.
8. Deglaze with the wine and cook over medium heat until it is almost gone, about 5 minutes.
9. Pour in the reserved porcini mushroom liquid, tomatoes, herbs, salt and pepper and stir.
10. Add the browned chicken back in and add a lid to the pot and simmer over low heat for 25 to 30 minutes.
11. Garnish with chopped parsley.
Elegant Chicken Cacciatore | Chef Jean-Pierre
Hello There Friends, another wonderful Family Dinner meal that is sure to impress! Packed with tons of flavor and of course Onyo! Be sure to check out our other under the Essentials playlist where you will find Clarified Butter and Chicken Stock. Let me know in the comments how you did in the comments below!
Recipe Link:
RECIPE LINK:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil:
❤️ Non-Pareille Capers:
❤️ MicroPlane Zester:
❤️ Laser Thermometer:
❤️ Non-Stick Fry Pan:
❤️ Staub Pot:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
LAMB CUTLETS HERB CRUST recipe
recipe30.com (for full recipe)
The herb crust enhances the flavour and also keeps the lamb very moist. With the herb flavours and the sealed juices, these cutlets ideally served with mash potato make a fantastic dinner. You can also prepare them in advance for dinner parties. Use quality spring lamb and not mutton.
How to make a quick Dreamy Cheesy Chicken Cacciatore - recipe ready in 30mins #dietstartsmondayclub
A winter night in Melbourne can’t end any better than with a juicy and rich chicken cacciatore..
With a cheesy melted top over a rich and flavourful red sauce, pair with a side of rice, mashed potatoes or simply dig in with some toasted sourdough rye
Enjoy!
Don’t forget to like & subscribe if you enjoyed this video and Be sure to follow my Instagram page, for tips, updates and alerts @dietstartsmondayclub
Ingredients:
500g tenderloins or chicken breast sliced in 4 strips
11/2 tablespoons salt
1/2 tablespoon black pepper
1 tablespoon rosemary
Dash of olive oil
Sauce ingredients:
1 onion, chopped
4 cloves of garlic chopped
2 cups sliced mushrooms
2 cups sliced carrot
2 tablespoons tomato paste
1 cup chicken or vegetable stock
1 jar Passata sauce (approx 300g) or substitute with a large can of crushed tomatoes if need be
10-15 kalamata olives pitted
Mozzarella cheese to top or baby bococcini
Parsley to garnish
Olive oil
Enjoy! X