I appreciate sticking to as close to authentic as you can...I worked for an Italian chef for many years and was his sous for two of those years and he was adamant about the accuracy and quality of ingredients. In your version of chicken cacciatore, Billy, the porcini mushrooms with the "broth" and the dry red wine are crucial and really make the sauce what it is. Giuseppe, my former chef and mentor, always insisted on legs and thighs (...dark meat like in coq au vin is always much more flavorful and traditional...), but I see the practicality of breaking down whole birds and purposing the carcasses for later use. I love your videos chef Billy!
I was thrilled to see you had this recipe. We ate this a lot growing up. This is very similar to a venison ossa buco dish I make in the winter. I can’t wait to make this tonight. Thanks for sharing such wonderful recipes 😁 Love this channel!
This is a really good cacciatore recipe. I came here after watching Gordon Ramsey's chicken cacciatore and this Billy Parisi version is so much more authentic and full of flavour.
Love your dedication to classics. Thanks for all the effort and research you put into your videos. I'll be back to comment here again once I actually get around to making this recipe but just wanted to say thanks in the mean time. Great video.
Really appreciate your effort to present us the authentic recipe. Nothing beats the classics, there's a reason they have endured and should continue to endure!
Made the recepie same day I found your recepie.Actullyfound dry porcine mushrooms in my pantry,score,I did ,however add some capers to my pot.Thanks for the great Sunday dinner!🇨🇦🇨🇦♥️
Never made it, but have wanted to for some time now. I appreciate very much the fact that you did research and went authentic with this dish, anything worth doing is worth doing right. I will be following your recipe when I make my Chicken Cacciatore, thank you!!
Thank you Billy my grandmother would make this and tell us the story how the hunters grabbed a chicken tomatoes and wild mushrooms poured the wine they had on their pouch. Thank you for being authentic 💛 💓
Chicken Cacciatore is a family favorite in my house. I have always just made it up as I go and never felt like I was doing it justice. Now, I have a recipe to follow and it sounds spectacular. I will let you know how it turns out. Good time of year for it, although it is a summer favorite for us too. What side do you serve it with. We pour the juice over mashed potatoes but if you have another suggestion I'll give it a try. Thank you , Chef.
Thanks Chef Billy Parisi for taking the time to research and document this insanely wonderful Authentic Chicken Cacciator (Hunter) Recipe. I've been inspired by your video & recipe and plan to make this today for the family. Thanks for sharing how you fabricating a whole chicken and build favors from start to finish in this wonderful braised dish. Keep up the Good Work and love your Passion!
I have made many of your recipies and would like to make this one , looks delicious. My family members do not like capers, what could I substitute for the capers?
Love, love, love this so much!!! Thanks Billy. We're big fans of Pollo alla Cacciatora in my house. Please keep up bringing the authentic recipes, it's fine to have our own take on recipes, but when someone calls a rocket-pesto, Chimichurri or offers me parsley for a pizza Margherita instead of basil, I just say no, no... Big NO! That actually happened to me in LA, and almost fainted 😂 I love this recipe so much, thanks!!!
Hey chef Parisi. .I like your rendition of cacciatore. ...but I am not sure if Hunters would carry celery and carrots with them..I get the wine onion and garlic stuff..had the privilege of eating rabbit cacciatore a few years back in Italy..however your cacciatore does look good☺
Question...we serve white wine with chicken during a meal so when we cook it's OK to use red wine with chicken? Just dawned on me as I use red with meat and Italian sausage sauces for pastas and Polenta.
Great video! I never liked olives but, was expecting to see you put some in. I will also try various fresh mushrooms this time because I usually buy a jar of sliced mushrooms. Last, I need a recipe for turning fresh garden tomatoes into crushed tomatoes. It's the only thing in the recipe that is not fresh or organic. Can tomatoes make the sauce but, I want an even more authentic dish.
Amazing! Thank you for taking the time to teach us the history of this dish. The recipe looks simply delicious!!! As always you delivered something outta this world!!!! 🤗🤗🤗
Don't get mad, but @ 1:44 that does not look like the kind of plastic to use with food and boiling water for any kind of minutes, certainly not 20. Why not just use a glass bowl?
@@ChefBillyParisiFood Thanks for your response. But, I'm not sure you are correct about this. That looks to be Camware Polycarbonate. Not Polypropylene. As per www.cambro.com/globalassets/page-content/footer/bpa-information-from-cambro.pdf "BPA can be found in Cambro products manufactured with polycarbonate (Camwear®)." BPA is not found in Cambro’s polypropylene or polyethylene storage containers, ABS products, or in most Cambro tumblers which are made from the SAN resin. Products manufactured using these materials are deemed BPA-Free.
Hello Chef, Italian momma here! This recipe is just how my mother made it and I also do all these years later. With one exception, she didn’t use carrots, she used green peppers and all the mushrooms and celery, onions, red wine ect.. Actually your recipe is to a tee except the carrots. Are carrots added in this recipe for the sweetness? I know many use carrots in their Italian red sauce also and we never did. Maybe the difference is we are Sicilian southern vs. northern Italy. Could that be the difference?
Those were some very high quality porcinis! And as for authenticity, sure it matters ... but to me, taste matters more. Cooking is an adventure, and every step can be tailored to your own preferences or to what's available, seasonally or budget-wise. For example, when Italian immigrants came to America, they added ingredients to established recipes that weren't available in the Old Country. I don't see anything wrong with that. It's all part of how recipes evolve over time.
Well done I like you I am now subscribing thank you just a 90 year-old Vietnam veteran who loves to cook. I have plenty of lobster living in New England. Do you have a great lobster recipe that you could share going forward
Scratch the previous comment I made. You gave us several side ideas after I turned the video back on to watch the tasting. Do you think Quinoa would pair well with it?
I always advise to skip alcohol if it is not an option. It’s too unique of flavor for a substitute but don’t worry because the food will still be delicious without out.
Cheff Billy, you are amazing! I love the recipe and the inspiration to cook such food. PLEASE DITCH THAT AWFUL BACKGROUND MUSIC??????? It is irritating and you do such a great job of delivery regarding the recipe that the background noise isn't adding anything. I have cooked a few of your recipes and love them. Thank You! BTW your comments about losing traditional recipes is so pertinent. Here in the UK we have forgotten (because of two world wars and the lack of herbs etc and spices) what was originally traditional. You mentioned France and Italy now I have to go and look up the British equivalent. Thank you again. Mike
Idk about traditional but my gramma made it with diced green pepper also and the flavor was green pepper dominate. To me chicken cacciatore without that green pepper and tomato taste just isn't chicken cacciatore and idc what research shows lol it's better with green pepper. I also prefer it served over rice but my gramma always served it over egg noodles
@@ChefBillyParisi I learnt something new today. Good because I hate olives and everytime I have seen one they had olives in them. I will try your recipe some day
Meh, this is not an authentic Italian recipe, you should call it your take of an an Italian classic, ingredients: Chicken, Tomatoes, Onion, Garlic, Salt, Pepper, Oregano AND THAT'S IT!!, if you want authentic. period...
Completely incorrect. Garlic is so much more American than Italian and not to mention Fresh oregano wasn't just flourishing around in the open when peasants were looking to eat immediately. Do some more research. I would say the only thing I couldn't get which would be 100% traditional was rabbit, because simply put it's hard to get in the states.
And that’s how traditional recipes get lost. Authenticity to me means a lot of research to understand ingredient availability and intent. Sure, there are some nuances, but adding in whatever you want because it feels good, shits the door on generation old tradition and that’s how things become forgotten.
* Did he seriously just roll up his sleeves and put his hands in the bowl with tomatoes, ew. He probably didn't even wash his hands before he started cooking. You'd think that someone who has "logged 15 years in the restaurant industry" would know better.
@@ChefBillyParisi * Why not? It only takes 20 seconds? Also, if you're going to wear long sleeves they should be folded back before you begin cooking. One would think that you'd at least know that by now. Even though you don't want to be clean, the appearance of having good hygiene practices is imperative especially during the current climate, even if you don't think so.
That’s how old fashion Italian mamas did it and yes we wash our hands good! If you look at many chefs they use their hands often. Their hands are cleaner then you washing your hands because they are in the chicken cooking all the time!!
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
I appreciate sticking to as close to authentic as you can...I worked for an Italian chef for many years and was his sous for two of those years and he was adamant about the accuracy and quality of ingredients. In your version of chicken cacciatore, Billy, the porcini mushrooms with the "broth" and the dry red wine are crucial and really make the sauce what it is. Giuseppe, my former chef and mentor, always insisted on legs and thighs (...dark meat like in coq au vin is always much more flavorful and traditional...), but I see the practicality of breaking down whole birds and purposing the carcasses for later use. I love your videos chef Billy!
I just made this it was so good. I had boneless skinless chicken thighs but it was still so good. So easy to make.Thank you!
I agree that we are losing the heritage recipes, I have been cooking for 40 years and love the classics!
Nothing like’em
I am amazed at how many adults have never cut up a whole chicken, thank you grandma!!
Thank you! Keep the authentic recipes current.❤️
I was thrilled to see you had this recipe. We ate this a lot growing up. This is very similar to a venison ossa buco dish I make in the winter. I can’t wait to make this tonight. Thanks for sharing such wonderful recipes 😁 Love this channel!
So good!!
This is the way my mom made this dish! Sometimes she would add some bell peppers as well. Amazing!
It's really good!
I'm making this tonight...and I added some red bell peppers!
This is a really good cacciatore recipe. I came here after watching Gordon Ramsey's chicken cacciatore and this Billy Parisi version is so much more authentic and full of flavour.
Certainly appreciate the kind words sir, thank you for watching.
@@ChefBillyParisi My pleasure. Your recipes are wonderful.
I agree Gordon's recipe doesn't come close to the real deal
Will have to try this out. This is the first cacciatore recipe I've seen without oregano.
Love your dedication to classics. Thanks for all the effort and research you put into your videos. I'll be back to comment here again once I actually get around to making this recipe but just wanted to say thanks in the mean time. Great video.
Really appreciate your effort to present us the authentic recipe. Nothing beats the classics, there's a reason they have endured and should continue to endure!
Thank yiou friend, appreciate you watching
#HearHear #Cacciatore
Made the recepie same day I found your recepie.Actullyfound dry porcine mushrooms in my pantry,score,I did ,however add some capers to my pot.Thanks for the great Sunday dinner!🇨🇦🇨🇦♥️
My pleasure, thanks for watching!
Never made it, but have wanted to for some time now. I appreciate very much the fact that you did research and went authentic with this dish, anything worth doing is worth doing right. I will be following your recipe when I make my Chicken Cacciatore, thank you!!
Thanks for watching!
Thank you Billy my grandmother would make this and tell us the story how the hunters grabbed a chicken tomatoes and wild mushrooms poured the wine they had on their pouch. Thank you for being authentic 💛 💓
Wow great job! The imagination and knowledge put into a dish. Can't wait too try!
Thanks for watching!
Chicken Cacciatore is a family favorite in my house. I have always just made it up as I go and never felt like I was doing it justice. Now, I have a recipe to follow and it sounds spectacular. I will let you know how it turns out. Good time of year for it, although it is a summer favorite for us too. What side do you serve it with. We pour the juice over mashed potatoes but if you have another suggestion I'll give it a try. Thank you , Chef.
My husband’s mother used to make macaroni and cheese casserole for the chicken cacciatore to go with and it’s a wonderful combination.
Thanks Chef Billy Parisi for taking the time to research and document this insanely wonderful Authentic Chicken Cacciator (Hunter) Recipe. I've been inspired by your video & recipe and plan to make this today for the family. Thanks for sharing how you fabricating a whole chicken and build favors from start to finish in this wonderful braised dish. Keep up the Good Work and love your Passion!
Thank you so much, I appreciate it!
This was excellent.
Made this and it was amazing!!!
Awesome tutorial cooked while I watched chicken I'm serving tonight is NOT DRY FOR THE 1ST TIME EVER. Seriously.. and we thank you!!
Gotta love the authentic and classic foods!😊
Great Italian dish!
Another informative excellent video. I receive Billy's emails, lots and lots of excellent recipes. Thank you chef.
Looks delicious!!!!!
Thank you!
Bellissima e buonissima ricetta. Detta da una italiana!!
Really different recipe in food...but still condinental food amazing
I will go now to buy what i need. Looks so tasty 😋
Love it! Thank you 😊
I have made many of your recipies and would like to make this one , looks delicious. My family members do not like capers, what could I substitute for the capers?
Love, love, love this so much!!! Thanks Billy. We're big fans of Pollo alla Cacciatora in my house. Please keep up bringing the authentic recipes, it's fine to have our own take on recipes, but when someone calls a rocket-pesto, Chimichurri or offers me parsley for a pizza Margherita instead of basil, I just say no, no... Big NO! That actually happened to me in LA, and almost fainted 😂 I love this recipe so much, thanks!!!
@@NinaNinaNB It's my pleasure my friend as always thanks for watching.
Looks really good. No olives? My Mom used to put in green olives. Most recipes call for black olives though but I like green.
Olives aren’t traditional in cacciatore
I didn't realise there were that many mushrooms in this dish. Will be trying it tonight!
Tons my friend!! You'll love it!
It looks like a great chicken cacciatore recipe.
Thanks for watching!
LOOOOOOOVE THIS SOOOOOOO MUCH. MY MOM MADE IT ALOT WHILE I WAS A KID
Hey chef Parisi. .I like your rendition of cacciatore. ...but I am not sure if Hunters would carry celery and carrots with them..I get the wine onion and garlic stuff..had the privilege of eating rabbit cacciatore a few years back in Italy..however your cacciatore does look good☺
it's quite possible.
Can I use chicken stock or another alternative for the red wine?
Yup
Would red wine vinegar work well as a sub for the red wine? If yes, how much would I use? Thank you!
Excellent recipe thank you
Billy, do you like a particular brand of rondeaux pot?
Not really. Ceramic or stainless
Question...we serve white wine with chicken during a meal so when we cook it's OK to use red wine with chicken? Just dawned on me as I use red with meat and Italian sausage sauces for pastas and Polenta.
Thanks for all your hard work and research! 🥰
braising is one of my favourite cooking methods.
Your so detailed. I follow many chefs but I like you more lol
Did this full recipe. It's awesome. The 'singing' part wasn't a lie 😁
Awesome!!! Thanks so much for making it. Post some pics???
Love it looks good beautiful sauce thank you God Bless 🙏
Thank you
Great video! I never liked olives but, was expecting to see you put some in. I will also try various fresh mushrooms this time because I usually buy a jar of sliced mushrooms. Last, I need a recipe for turning fresh garden tomatoes into crushed tomatoes. It's the only thing in the recipe that is not fresh or organic. Can tomatoes make the sauce but, I want an even more authentic dish.
Sounds great!
Amazing! Thank you for taking the time to teach us the history of this dish. The recipe looks simply delicious!!! As always you delivered something outta this world!!!! 🤗🤗🤗
Of course, it's my pleasure thank you for watching.
Polenta is a must and makes the dish.
Don't get mad, but @ 1:44 that does not look like the kind of plastic to use with food and boiling water for any kind of minutes, certainly not 20. Why not just use a glass bowl?
Oh I'm not mad at all, you could use a glass bowl sure. This is a cambro bpa free heavy duty restaurant container than can take some insane heat.
@@ChefBillyParisiFood Thanks for your response. But, I'm not sure you are correct about this. That looks to be Camware Polycarbonate. Not Polypropylene. As per www.cambro.com/globalassets/page-content/footer/bpa-information-from-cambro.pdf
"BPA can be found in Cambro products manufactured with polycarbonate (Camwear®)."
BPA is not found in Cambro’s polypropylene or polyethylene storage containers, ABS
products, or in most Cambro tumblers which are made from the SAN resin. Products
manufactured using these materials are deemed BPA-Free.
I really love your pot. Very sleek looking. Any way I can get the name of it?
(Nice recipe, by the way)
Thanks Man. I believe the name of the pot is American Standard.
@@ChefBillyParisi Thanks!!
@@JoshLavian You got it!
This was shown on my birthday! Hoooray =D It is meant to be =D
Hello Chef, Italian momma here! This recipe is just how my mother made it and I also do all these years later. With one exception, she didn’t use carrots, she used green peppers and all the mushrooms and celery, onions, red wine ect.. Actually your recipe is to a tee except the carrots. Are carrots added in this recipe for the sweetness? I know many use carrots in their Italian red sauce also and we never did. Maybe the difference is we are Sicilian southern vs. northern Italy. Could that be the difference?
Could be!
Sicilian never use carrots, more of a northern thing.
Those were some very high quality porcinis! And as for authenticity, sure it matters ... but to me, taste matters more. Cooking is an adventure, and every step can be tailored to your own preferences or to what's available, seasonally or budget-wise. For example, when Italian immigrants came to America, they added ingredients to established recipes that weren't available in the Old Country. I don't see anything wrong with that. It's all part of how recipes evolve over time.
I just made this, and it was delicious. But it took me almost 3 hours. As well worth it.
If I serve it on top of pasta can I top it off with cheese, if so what kind would u recommend. Gonna surprise my wife with this one
This is one of the very RARE authentic Italian recipes that garlic and onions are used at the same time ... Allowed 😊🌶
Well done I like you I am now subscribing thank you just a 90 year-old Vietnam veteran who loves to cook. I have plenty of lobster living in New England. Do you have a great lobster recipe that you could share going forward
Looking for a good Rondoux pot. Anyone have links?
Scratch the previous comment I made. You gave us several side ideas after I turned the video back on to watch the tasting. Do you think Quinoa would pair well with it?
Nixing the Quinoa. I was trying to keep it healthy. I am thinking that mashed cauliflower would go, what do you think? Thanks .@@ChefBillyParisi
@@rhondawilliams9449 That works!
Hubby allergic to mushrooms..what can I substitute?
There really is no substitute, sorry
Is there any replacement for wine?
I would just simply not use it.
Chef Billy Parisi can you use white wine
@@D_Irene Yeah, you could!
What can you use instead of wine my one friend is a recovering alcoholic
I always advise to skip alcohol if it is not an option. It’s too unique of flavor for a substitute but don’t worry because the food will still be delicious without out.
Cheff Billy, you are amazing! I love the recipe and the inspiration to cook such food. PLEASE DITCH THAT AWFUL BACKGROUND MUSIC??????? It is irritating and you do such a great job of delivery regarding the recipe that the background noise isn't adding anything. I have cooked a few of your recipes and love them. Thank You!
BTW your comments about losing traditional recipes is so pertinent. Here in the UK we have forgotten (because of two world wars and the lack of herbs etc and spices) what was originally traditional. You mentioned France and Italy now I have to go and look up the British equivalent. Thank you again. Mike
Ok
If my memory serves me correctly this is a northern Italian Cacciatore.
Southerners prefer anchovies/capers over carrots and celery.
The interesting thing about Italy and Sicily is that one dish can have 10 different variations depending on where you’re at.
LOVE THAT ❤️!
What could you use to replace red wine if you can't use anything alcohol-based for religious reasons?
Let’s start by calling it alla cacciatorAAAA.
Perfer this stovetop over oven baked... and instead of rosemary I would use oregano.. Served with polenta. Love the extra mushrooms.
Sounds tasty!
Idk about traditional but my gramma made it with diced green pepper also and the flavor was green pepper dominate. To me chicken cacciatore without that green pepper and tomato taste just isn't chicken cacciatore and idc what research shows lol it's better with green pepper. I also prefer it served over rice but my gramma always served it over egg noodles
I throw those salty herbed black olives + beer in the sauce. Sicilian way
Nice recipe, thanks. But, the music is a bit too loud. Sometimes, I missed some words, I could follow it though.
Chicken and spaghetti sauce in a pot, got it
You put celery in a spaghetti sauce?
Gotta make sure you get boLth sides. 🍗
Forgot the olives Chef.
Yes!!
Never put water into mushrooms, take it out and replace it with wine or stock. The water is tasteless, replace it with a flavorful liquid.
Two minutes in and he's still selling.
Are you family of Pasquale and Philip?
??
Why doesn't anyone include green Bell peppers in their cacciatore recipes or garlic for that matter?
I hate mushrooms and can't stand cooked carrots can't stand them but recipe is great without them. Thanks
Was working from memory. Forgot the wine.😢
This is more of a hunters chicken.
@@ChefBillyParisi I have an Italian cook book 40 yrs old and it had dry white wine paprika and green peppers topped with crispy bacon.
@@ChefBillyParisi it's a lovely recipe.
@@sallywalker2606 That sounds awesome!
I thought chicken cachatorie had black olives in it?
Nah, not the classic way
@@ChefBillyParisi I learnt something new today.
Good because I hate olives and everytime I have seen one they had olives in them.
I will try your recipe some day
On it.
What NO BELL PEPPERS?😕
Would definitely not be in a traditional cacciatore.
I wouldn't strain anything EAT THE EARTH 😊😊😊
Boiling water into plastic container?
Dude, we don’t want a chicken cacciatore recipe that popular in the 16th century haha
You should
Meh, this is not an authentic Italian recipe, you should call it your take of an an Italian classic,
ingredients: Chicken, Tomatoes, Onion, Garlic, Salt, Pepper, Oregano AND THAT'S IT!!, if you want authentic. period...
Completely incorrect. Garlic is so much more American than Italian and not to mention Fresh oregano wasn't just flourishing around in the open when peasants were looking to eat immediately. Do some more research. I would say the only thing I couldn't get which would be 100% traditional was rabbit, because simply put it's hard to get in the states.
No celery or carrots for me, 1 red and 1 green Bell pepper.
Ok
What is really "authentic"? I'm willing to bet that it depends on the household. I say, make each recipe your own.
And that’s how traditional recipes get lost. Authenticity to me means a lot of research to understand ingredient availability and intent. Sure, there are some nuances, but adding in whatever you want because it feels good, shits the door on generation old tradition and that’s how things become forgotten.
@@ChefBillyParisi sure you're not equating cooking with religion, my friend?
No peppers? Definitely not authentic
mikes chicken devon
alligash maine hunt with dawn
ronnies one way wrong
I roast a whole chicken
* Did he seriously just roll up his sleeves and put his hands in the bowl with tomatoes, ew. He probably didn't even wash his hands before he started cooking. You'd think that someone who has "logged 15 years in the restaurant industry" would know better.
So you want me to show video of my washing my hands lol?
@@ChefBillyParisi * Why not? It only takes 20 seconds? Also, if you're going to wear long sleeves they should be folded back before you begin cooking. One would think that you'd at least know that by now. Even though you don't want to be clean, the appearance of having good hygiene practices is imperative especially during the current climate, even if you don't think so.
@@nostalgicangel01 Got your own cooking channel, yet? 🙄
Omg use a potato masher to break up tomatoes that is gross using hands.
That’s how old fashion Italian mamas did it and yes we wash our hands good! If you look at many chefs they use their hands often. Their hands are cleaner then you washing your hands because they are in the chicken cooking all the time!!
@@sorlando7117 you mean kitchen? Lol 😝
Omg bla, bla, bla
??