I would of cooked the peppers first then had the onions and garlic because the pepers take longer to cook
jordan ibrahim
what can we use instead of the wine plz, thank u dear
charlotte barnes
She should look like a chef and cook like a chef
Kevin like the video of Lynn Ferguson-Smith
The chicken catcher Tori looks nice
Eddie Gooden
I say this respectfully, but I have a super hard time paying attention to her actual cooking.
Louis Barone
Giada, what I most love about your cooking videos are your T|TZ !!!!!
Trey Gowdy
I am guessing it is a rustic dish.
Ashique Hoks
Mutheh..psoliyto jiu
Astranova Starz
I open my cans like that too fam
Bobby Sy Go
I'm sensing that "rustic" is the theme…
omgea slayer
She has some amazing tits omg if u haven't checked them out u should just wow
Andy Marshak
Best Babylons in the business..
Simran Persad
Love your cooking so much I even try making some of your dishes
openskies11
Where are the mushrooms, Giada? The mushrooms make it a cacciatore. She also cooks the breasts the same amount of time as the thighs and legs, meaning those breasts are going to be like leather by the time the thighs and legs are done. This is why I don't follow Food Network cooks. It's recipes that look good on TV. They don't turn out well when you make them at home.
taste better to keep frying your chicken until its done then put it in that pot .. but the way she did that chicken was not done
Teri San
Wonderful people out there, please! ☺️This is someone sharing a recipe!! How do her looks affect the purpose of what she’s doing?! Sharing with us something she loves… When I don’t like something I’m watching, I just go on to something else; Why try to hurt someone’s feelings?! Because, that’s what you’re doing, no matter how thick skinned a person is! Stop and ask yourselves: Why do I enjoy doing this?! What’s wrong with this picture! Is that the kind of person I want to be? Do unto others people; do unto others…..! And of course…. Let the trolls loose…So sad….
Eliza Dolittle
This looks delicious. It's different from the way I had it growing up (and the way I now make it). In my region of Puglia (I lived there for many years), we sautee garlic, then add the chicken to lightly brown it (we don't use flour and we typically use dark meat chicken only); then, without taking the chicken out we add whole peeled tomatoes crushed with our hands, and a little bit of water to loosen up the sauce. Once the tomatoes start breaking down we add salt and oregano. That's it. No onions or peppers, etc. It's a much simpler version – and we cook, cook, cook the chicken until it practically falls off the bone. I may try it your way though one day. As long as a chicken cacciatore recipe has oregano – I'm there. For me, the oregano is key.
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I would of cooked the peppers first then had the onions and garlic because the pepers take longer to cook
what can we use instead of the wine plz, thank u dear
She should look like a chef and cook like a chef
The chicken catcher Tori looks nice
I say this respectfully, but I have a super hard time paying attention to her actual cooking.
Giada, what I most love about your cooking videos are your T|TZ !!!!!
I am guessing it is a rustic dish.
Mutheh..psoliyto jiu
I open my cans like that too fam
I'm sensing that "rustic" is the theme…
She has some amazing tits omg if u haven't checked them out u should just wow
Best Babylons in the business..
Love your cooking so much I even try making some of your dishes
Where are the mushrooms, Giada? The mushrooms make it a cacciatore. She also cooks the breasts the same amount of time as the thighs and legs, meaning those breasts are going to be like leather by the time the thighs and legs are done. This is why I don't follow Food Network cooks. It's recipes that look good on TV. They don't turn out well when you make them at home.
Too much salt I think
when your mom created your favorite dish 0:26
taste better to keep frying your chicken until its done then put it in that pot .. but the way she did that chicken was not done
Wonderful people out there, please! ☺️This is someone sharing a recipe!! How do her looks affect the purpose of what she’s doing?! Sharing with us something she loves… When I don’t like something I’m watching, I just go on to something else; Why try to hurt someone’s feelings?! Because, that’s what you’re doing, no matter how thick skinned a person is! Stop and ask yourselves: Why do I enjoy doing this?! What’s wrong with this picture! Is that the kind of person I want to be? Do unto others people; do unto others…..! And of course…. Let the trolls loose…So sad….
This looks delicious. It's different from the way I had it growing up (and the way I now make it). In my region of Puglia (I lived there for many years), we sautee garlic, then add the chicken to lightly brown it (we don't use flour and we typically use dark meat chicken only); then, without taking the chicken out we add whole peeled tomatoes crushed with our hands, and a little bit of water to loosen up the sauce. Once the tomatoes start breaking down we add salt and oregano. That's it. No onions or peppers, etc. It's a much simpler version – and we cook, cook, cook the chicken until it practically falls off the bone. I may try it your way though one day. As long as a chicken cacciatore recipe has oregano – I'm there. For me, the oregano is key.
Wow you are so gorgeous