Chicken Cacciatore (professional restaurant recipe) Italian (VIDEO)

GuyOnYouTube

Audio only?????

fuzzy drawings

Thanks so much for this recipe! It came out beautiful and delicious., even though I skipped the cognac flambe step, used regular celery instead of celery root, and omitted the fennel.

Smiley ss

Чем то отдаленно напомнило Чахохбили

Sherrilyn Richardson

This guy is a pro! I am an Italian and like to try all kinds

Hiran Haridas

Add subtitle please

Stitch'n Nicole

At the beginning of video is all black for 1:05… you should always check your video before posting it!

iakob Kv

Hi chef!
Hope everything goes well in Finland!
Could you give us an opinion about using store bought gravys to use in dishes like this, where we could potentially add more flavor to already existing chicken juices?
What are the downsides, since you never make an use of it?

jay love

thank you for using thighs, they are soooo under rated The comment "we don't care about your health" thank you as well. I'm fully aware of my health and when I want good food, I want what I want.

Playamack Real o.g

I cooked this in culinary arts school and for my family and friends i made this for the needy at my mosque and people always love it

Stacey Vanier

What red wine do you recommend

one in the tank

Can't hear you and awful presentation. The first two minutes of the video is blank

Christian Ramseyer

I made this and it's so tasty! Chef, if this is made ahead of time, could you detail how a restaurant would reheat it in the end: microwave vs. stove, at which settings, covered/uncovered etc. Thanks!

Philip Wagner

This seems to me to be far too precious for a stew recipe. It's not bastardized: it's over precisionized. The clue is in the title: Hunter's Chicken. I don't doubt your expertise or that your food is delicious: what I'm objecting to is your implying other ways are ignorant and wrong.

You're in the field. You've shot a chicken, you mighty hunter, you! You want dinner. Are you carrying measuring spoons, a set of scales, a thermometer and a full set of cookware? Angels and ministers of Grace, of course not! You're carrying a bedroll, a cauldron (upon which you have negligently failed to carry out a metallurgical analysis), a spare pair of socks, a general purpose knife, and because you really, really care about food, a small box of your favourite flavourings. Some string, a flint and steel, maybe a bar of chocolate (my word, I would. Probably two!).

This is a *stew*. You throw in whatever you have that fits. Sure, you can have an exact recipe for Stew (sorry, Casserole) Chasseur Café de Paris Escoffier, and sneer at folks for not getting it right because they overcooked the butter sauce by 30 seconds.

But don't tell me I'm making a hunter's stew wrong because I haven't done it the same way you do. Call it CookinginRussia Mélange and that's fine, and I'm sure it's very nice. Just don't – DON'T – get snobby about a damned stew, especially one which claims to be a hunter's stew.

It's like Chicken Marengo. Supposed to be one true inspired way to make it. The cook just threw in whatever he had at the end of the battle. Sheesh! Stew is stew. Certainly some are nicer than others, but there's not a wrong way. Just throw stuff in, let it seethe and mingle, and butter a roll. Go to bed full up and warmed up.

krysty kava

I just finished making this dish and is THE BEST EVER Chicken Cacciatore ! ! I used all organic and is REALLY GREAT recipe ! ! ! Thank you for this recipe !!!!!!

Paco

Amazing how you kept the chicken skin intact through the whole cooking process. That's where I fail dismally. Now I see why. Thanks for that.

Rapture1469

Chef, yet another delicious recipe and technique. Love the flavors this has and it smells great too. Thanks again for the video. This was actually the first time I ever used celery root. Looks ugly on the outside, but really works perfectly in this dish. Definitely worth the time to cook this!