BEEF CACCIATORE
~ BEEF CACCIATORE ~
In italian, Cacciatore means hunter. You can serve this with rice, pasta or mashed potatoes
Ingredients:
- beef chuck roast ( you can use chicken)
- olive oil / or regular oil
- onion
- garlic
- red bell pepper,
- canned tomatoes ( or fresh whatever is available)
- black olives (or green)
- red/white wine,
- beef stock
- fresh basil
- rosemary
- oregano
- mushrooms
- capers (optional)
INSTRUCTION:
- season meat with salt & pepper.
- in a skillet pour some olive oil. Then sear the meat and set aside.
- in the same skillet, add onion, garlic
- add the meat & cover
- add canned tomatoes
- add bell pepper
- rosemary & oregano
- add red/white wine (optional)
- cook until tender (at a very low simmer.
- add beef stocks if necessary.
- add mushrooms and black olives and cook for another 10-15 minutes
- salt & pepper to taste.
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Recipe:
Feeds 2 – 10 min prep, 3 hour cook time
Ingredients
• 2x lamb shanks
• 1 diced onion
• 4 roughly chopped cloves of garlic
• 2 tablespoons of olive oil
• 1 carrot
• 500ml dark beer (ideally Guinness – a 440ml can is fine)
• 500ml beef stock or bone broth
• 1 tablespoon tomato paste
• 1/2 tablespoon wholegrain mustard
• 4 tsp fresh ground black pepper
• 2 tsp salt
• 200g green beans
Directions:
• Generously salt and pepper your lamb shanks, then place in a hot camp oven with 2 tablespoons of olive oil.
• Sear on high heat until browned (about 10 minutes)
• Add in the garlic and onion and fry until fragrant and starting to become translucent (about 3 minutes)
• Add the wet ingredients, then all the other ingredients (except for the beans)
• Place back on the heat (80% heat underneath, 20% on top) and simmer for 3 hours, or until the lamb is falling off the bone.
• 15 minutes before taking off the heat, add the green beans to the liquid.
• Serve with crusty toast or mash potato.
Chicken Cacciatore Recipe | How To Make
Learn how to make this easy to make chicken cacciatore recipe. This isn't completely traditional with the absence of a couple of ingredients but I feel this combination of flavours is perfect. Cacciatore means hunter or hunter style and is traditionally made with chicken or rabbit and in this instance we use chicken.
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Serves - 2 To 4
Ingredients -
2 1/2 Tbsp (50ml) - Unrefined Olive Oil
5-6 - Large Chicken Thighs, Bone In & Skin On (Boneless & Skinless Is Fine Too)
2 - Brown (Yellow) Onions, Diced
5 - Garlic Cloves, Crushed & Roughly Chopped
1 - Large Red Bell Pepper (Capsicum), Thinly Sliced or Diced
2 - Carrots, Washed & Thinly Sliced
250g (8.8oz) - Button Mushrooms, Thinly Sliced
5g (0.3oz) - Thyme
7g (0.25oz) - Flat Leaf Parsley, Roughly Chopped
7g (0.25oz) - Basil
1 tsp (0.5g) - Dried Oregano
1 tsp (0.5g) - Dried Rosemary
3 - Dried Bay Leaves
1/2 Cup (125ml) - Red Wine or Chicken Stock
3 Tbsp (42g) - Concentrated Tomato Paste
2 1/2 Cans (1kg) - Canned or Diced Tomatoes
1 tsp (0.5g) - Dried Chilli Flakes
Sugar To Balance Acidity (Optional)
Seasoning To Taste
Notes -
This recipe can contain olives but I feel it's unnecessary in this dish and the flavour is overpowering. If you wish to add olives, add in 100g of halved & pitted kalamata olives.
#easychickencacciatore #chickencacciatore #chicken
The Best Chicken Cacciatore Recipe - Great for Meal Prep!
Delicious & Easy Chicken Cacciatore
This 1-pan easy Chicken Cacciatore recipe is one of my favorite healthy chicken recipes that allow the magic of a slow simmer in the oven transform the chicken into the most delicious and savory chicken dish. This is a great meal prep dish to take relatively cheap ingredients and make a classy dinner that will taste like you stole it from grandma! Serve with your favorite grain, pasta or even some crispy roasted potatoes.
Prep time: 15 min
Cook time: 50-60 min
Total time: 65-75 min
INGREDIENTS
Protein
· 1 package boneless skinless chicken thighs
· 4-6 links Italian sausage
Produce
· ½ to 1 onion, small dice
· 3 carrots, medium slices about ½ - ¾ inch thick
· 3 celery stalks, medium slices about ½ - ¾ inch thick
· 1 shallot, finely chopped
· 5-6 cloves of garlic, crushed and roughly chopped
· 10-15 cherry tomatoes, halved
· small package of mushrooms, medium slices about ½ - ¾ inch thick
· a few sprigs of fresh thyme, rosemary, and/or sage
· a few sprigs of fresh parsely
Pantry Ingredients
· 2 tsp Chef Ange Base seasoning - (E005:
· ½ - 1 tsp Italian seasoning
· 1-2 tablespoons of white wine vinegar
· ½ - 1 cup cheap drinkable white wine
· 1-2 tsp chicken bouillon paste
· Chicken broth or stock
· Salt & pepper
DIRECTIONS
PREP
1. Cut onions, carrots, celery, shallots, garlic to respective sizes and place in a large container
2. Cut tomatoes and mushrooms to respective sizes and place in another separate container
3. Remove stems and chop parsley. Place in container in the fridge for garnish after the dish is done.
4. Cut each boneless skinless chicken thigh in 4-6 chunks. Place in a large mixing bowl and season with Chef Ange Base Seasoning and olive oil.
Cooking
1. Preheat oven to 355-375F
2. Bring a large pan with a high rim to a medium high. Add olive oil. Brown sausages on all sides. They do not need to be fully cooked. Remove, set aside and cut into ¾ inch slices when cool. Reserve sausage slices and any juice that that escaped on a plate to be returned later in the cooking process. Cut into ½ inch pieces when cool enough to handle.
3. Turn heat up, wait for pan to heat up and when it begins smoking, add seasoned chicken. Spread it out to maximize chicken surface in contact with the pan and wait until browning appears before mixing the chicken around in the pan. Continue cooking until there is no visible pink. About 5-8 minutes
4. Add carrots, celery, onions, shallots, and garlic. Mix and cook for 1-2 minutes.
5. Add Italian seasoning, fresh ground black pepper and salt.
6. Add white wine vinegar and white wine. Cook for 1-2 minutes
7. Add chicken bouillon paste. Mix to dissolve paste or bouillon powder in liquid.
8. Add cut mushrooms and tomatoes. Mix well.
9. Return cut sausage pieces into pan. Mix well.
10. Add fresh thyme, rosemary and/or sage into pan and use a spoon or spatula to push into cooking mixture.
11. Put in oven for about 45 minutes. After cooking, look for browning on the top. If more is desired, broil for 1-2 minutes.
12. Remove any fresh herb stems that are visible and sprinkle with fresh parsley.
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and making amazing dinners for my family and friends. I became a home chef after a long and successful career in health, sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to lose weight, be healthy while eating delicious and tasty food by learning to cook with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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