The Chefs' Table Series®: How to Chicken Cacciatore with Chef DiStolfo
My first time I went to an Italian restaurant, I ordered chicken cacciatore. Loved the taste of the red sauce and all the chopped vegetables and chicken. Mark Distolfo, executive chef of the Napper Tandy Restaurants demonstrates how he prepares chicken cacciatore.
Kelsey Roth, certified cicerone pairs Dock Time Amber Lager, from Stony Creek Brewery. This amber lager is a bit more malt forward than your regular lager. A hint or rye in this beer adds a little spice along with some herbal and citrus hops that will really bring out the flavors of the chicken and vegetables. Easy drinking and flavorful, this beer will highlight all the wonderful flavors of chicken cacciatore.
Coffee Tip, the new segment of The Chefs' Table Series, debuts. Our coffee experts, Miriam & Hector Morales, owners of Recreo Coffee & Roasterie located in West Roxbury explain how their coffee is single sourced and how it is imported directly from Miriam's family farm in Nicaragua.
For the Farm to Table Tip, Steve Verrill of Verrill Farm, talks to co-host Carol about micro greens, seeding, planting and mustard flavor. Carol tastes the mustard seeds and discovers the flavor!
Carol travels to Walpole, MA to interview Executive Chef Mark DiStolfo of Napper Tandy's to discuss Mark's past experience in the restaurant industry, his schooling in the culinary arts, the various Napper Tandy's locations, the food served and his responsibilities.
The Chefs' Table Series is produced by the 501(c)3 non-profit Chefs Table Foundation whose mission is to support homeless U.S. Veterans and underprivileged youths with a culinary arts education.
Lisa's Chicken Cacciatore
Chicken cacciatore is rustic Italian cooking at its most satisfying. Any extra sauce can be frozen and used another day. It’s one of those secondi that Lisa loves because it brings back memories of being with her children in the Tuscan countryside, watching Italian hunters on their way to the caccia (the hunt).
Full recipe on the Lisa's Italian Kitchen blog here:
CHICKEN CACCIATORE | EASY & QUICK DINNER SERVE WITH LINGUINI| THE UNSALTED KITCHEN
#chickencacciatore #unsalted #theunsaltedkitchen #lowsodium #chickenwithpasta #italiandish #chickenpasta #chickenwithlinguini
Hello everyone! Welcome to The Unsalted Kitchen, by Dioza. I'm May, but friends and family call me Dioza. I'm a Filipino who's married to a wonderful man from Texas. My father-in-law is from Holland and his wife was from Kentucky. I want to share my cooking with all who seek a healthier diet. I am vloging my unsalted and low sodium dishes to help others like my father-in-law, who started having chronic kidney disease and blood pressure problems at the age of 91. His kidney doctor recommended a daily sodium intake between 1,300mg and 1,500mg. I am going to do my best to make every dish and video simple and easy to understand. It is my hope to help other people. I also post once or twice a week of new recipe of my own version of cooking. Thank you for your time.
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CHICKEN CACCIATORE
INGREDIENTS:
For the chicken;
1LB boneless chicken thighs
½ black pepper
½ tsp garlic powder
½ tsp onion powder
½ cup flour for dredging
For saute;
4 tablespoons extra-virgin olive oil
1 whole diced onion
4 garlic cloves, minced/grated
8oz mushrooms, sliced.
1/2 of red bell pepper
1/4 cup red sweet wine (I used Moscato)
1 teaspoons dried oregano
1 teaspoons dried rosemary
3 large Roma tomatoes, diced
1 small canned tomato sauce
1/2 cup chicken broth (homemade unsalted)
3 bay leaves
1 tsp. Capers
INSTRUCTIONS:
Mix garlic, onion, pepper, and flour. Whisk to incorporate then dredge the chicken pieces.
Heat a large skillet pan over medium heat. Add oil and brown chicken pieces about 5 minutes each side. Remove chicken from pan; set aside.
Add diced onion and mushrooms, and saute for 5 minutes. Add rosemary, and tomatoes continue to saute for another 3 minutes. Add add bay leaves and tomato sauce; stir constantly for 1 minute.
Add water, Stir in wine, cook for 3 minutes scraping up any brown bits from bottom of pan.
Add bell peppers, add a little sugar to balance out the tangyness of tomatoes; bring to a low boil. Add unsalted seasonings to taste if needed. Reduce heat to low; cover and cook for a minimum of 15 minutes or until sauce has thickens.
Tuck browned chicken into sauce, add capers. Cover until ready to eat.
Optional garnish: chopped fresh parsley; grated parmesan.
Serve warm over mashed potatoes, roasted vegetables, pasta or rice.
My Favourite Chicken Recipe, Chicken Milanese - Chef Jean-Pierre
This is one of Chef Jean-Pierre’s most popular and super easy and really delicious chicken scaloppini recipes. Milanese feature thin slices of chicken breaded and pan fried. Serve it with squeezed lemon juice and an arugula salad or prepare a lemon caper sauce like this recipe!
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CHICKEN CACCIATORE
Hey I know this dish been absent from people dinner table but yo man KEEP A CUP CAN COOK is bringing it back yall.
shopping list:
chicken thighs or.......
(2) 28oz can crushed tomatoes
1cp onions
1/2 cp celery, mushrooms
1/4cp carrots
2TB garlic
1cp red wine
2TB green onions
1tsp red pepper flakes
salt and pepper to taste
ENJOY, LIKE, SHARE AND SCRIBE THANKS YALL.
Martha Stewart Kitchen: Chicken Cacciatore Review
This is a taste test/review of the Martha Stewart Kitchen Chicken Cacciatore frozen meal. It is a classic Italian comfort dish. Chicken thighs are braised with cremini mushrooms and red bell peppers in a flavorful tomato and white wine broth. Green olives, capers and white balsamic vinegar add pops of bright, briny flavor. It was $7.25 at Kroger. 1 meal (255g) = 170 calories
Music Credit: Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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