@@dimebakepuron2388 some people have complained about him tasting the food over the pan. He's at home, not in a restaurant... it boggles my mind what some will complain about.
I love your videos because you don't dumb anything down but you also don't ever get too technical. You also don't spend too much time trying to make your videos anything other than a cooking a meal. No flashy edits that come across as pretentious. Keep up the great work.
Thanks! I tried those edits when I first started and realized that's just not me or my personality. I like being myself, so that nobody can ever catch me in a lie or anything if that makes sense lol.
I love that you use nearly whole garlic cloves in the recipe; they become so sweet and tasty when cooked down. Also appreciate your demonstrating techniques to prevent contamination -- so few cooking shows do that. especially when dealing with raw chicken or pork.
I might experiment putting everything in one day. I am considering doing 15 minute dishes with a stop watch counter in real time. No editing for me, so that sounds great lol.
Love Love LOVE this channel! Besides the amazing recipes and awesome video quality, I really appreciate how you take your time out to read everyone's comments. Really gives this place a homey comfortable feel
When I have a day that makes me question all the choices I’ve made in my life and I just need to feel good about life, I fire up one of your videos, pour a bourbon, sit back, relax and enjoy every moment of you cooking the food I love. Thank you🙏🙏🙏🥃
Made this recipe tonight, exactly as shown, and it was EASILY the best Italian dish I've eaten in years. Hands down, the dish was restaurant quality. My family loved it, and we're already looking to use the sauce to make shrimp fra diavolo and even a veal parmigiana fra diavolo. Can not WAIT to try another recipe of yours!
I made this tonight; it was so delicious! Rather than discard all the fat trimminings from the thighs, I initially threw them in along with the thighs and rendered them down to cracklins. Flipped them and removed them when the thighs were done and discarded them (ate some, the crispy ones were AMAZING!). Didn't need to add additional Olive Oil because the trimmed off skin and fat I had rendered made up. So Good, thank you, keep inspiring us!!!
I've come back to this recipe so many times now. I just wanted to say I appreciate it, it's one of my favorite dishes to make, especially in bulk. Making it again tonight, for probably the 7th or 8th time
I've been watching this guy for years. He is very good at talking you through any recipe no matter how difficult you might think it is. Also, 165º is not enough for thighs IMO. 180-190 makes them fall apart tender every time and never dryed out either.
I can't wait to make this dish! I've now made about 7 or 8 of your recipes & they've all been a big hit with the family! I love the ones I'm able to print! You're so much fun to watch.... thank you! 😊
Thanks so much! Most of these videos will be made into print recipes for my website and vice-versa. It's something I want to have completely finished by next year.
@@SipandFeast that's so awesome! I'd love to create a folder to give to my daughters, along with your website & RUclips connections, for them to watch as they cook along! My youngest daughter (LOL, she's 38) was born in Vicenza Italy, while we were stationed in Aviano Italy, and I think she'd love a notebook filled with your recipes!
Just discovered your channel! I binge watched a whole bunch of your videos and really enjoyed them! I learned some great tips and really like how relaxed you are while cooking. Will be making quite a few of these recipes- especially the ragu. ❤️🙏❤️🙏
This is an exciting recipe that I can’t wait to make. My daughter and her friends will love this because some like it hot. I grew up in an Italian family in Chicago, now living in the Great Northwest. Finding Italian ingredients isn’t easy. Over the years I’ve learned to adjust. The outdoor hiking and camping ⛺️ are a worthwhile trade off.
If you really like Chicken Thighs - try this - Sweet and sour Thighs. I make them in a 1/2 Aluminum Steam pan. GET * thighs and trim them as normal. Put 1/2 bottle of Chinese sweat and sour sauce (From your Food store) in the bottom of the pan. put in Thighs and Pour I regular can of Pineapple over that with juice - any shape will be fine. Cover with foil and cook at 375 Degrees for about an hour, 15 minutes. NOW THIS IS THE HARD PART - take the cover off and if the chicken is all submerged - remove some of the liquid until the chicken shows. Raise the heat to 425 and put the chicken back into the oven uncovered to Brown. (!5-20 minutes). Sometimes I will also add a Corn Starch Slurry (2tbsp Water and I tbsp corn starch) to thicken the sauce before returning to the oven. THAT's it = tastes great.
You introduced me to Calabrian peppers. I use them all the time now instead of chili pepper flakes. It adds nice heat with a little more interesting flavor.
Chicken thighs are the underrated piece of the bird. So much more flavor than the rest and you can get them cheap. Definitely my favorite. Can't wait to try this.
To be honest I’ve never heard of this sauce before but then again I’m from Vancouver and I’m not Italian. But thanks for this recipe. It’s giving me some ideas what I can make for the family. Also thanks for the advice for stainless steel pans as I never gotten used to using them at home.
I have three daughters who always want to pre-approve dinner choices. When I say it is from “Sip and Feast” they all say just make it. You are are hit in Oregon.
Thanks! Feel free to add onions if you like. Often the recipe I make here will be changed when I make it again for my family. I think it would be great with some onions.
Ok, just tried this one but had to make some adjustments b/c I didn't have access to those peppers. Instead, I started with a big, orange, bell pepper, then added the garlic, and then 6 pepperoncini which I roughly chopped. The remaining vinegar in the pepperoncini ended up being a nice touch to the sauce and everything was really balanced. This dish was a BIG hit with my wife and older kids. In any event, I don't know that I would have had the confidence to make the change without what I've learned from your other videos. Yours is among the very best cooking channels on youtube and I am immensely grateful for your work! Thanks so much!
Just found your channel. Watched a couple of videos and hit the subscribe button. Love the simplicity and ease - you make these dishes accessible to people. Everything looks delicious!
I started to prepare dinner following your recipes since I first watched the Chicago style chicken and potato. And then I bought more chicken thighs and potatoes to make Italien style chicken and potato and this one. Thank you so much, your recipes and videos are easy for us to make a tasty dinner everyday actually. I cant stop digging more from your channel.
Chef! Your talent is your easy cooking techniques which can entice the most inexperienced cook to try your amazingly simple homemade recipes. This chicken thigh recipe is one is one of your best! By the way, try imported Greek oregano and you will never use any other. And what about Costco products? Only The best! Thanks Chef! Keep on posting, we love you! Anna, your fan from NYC
Amateur cook I am but followed your recipe tonight and it was outstanding ! You make it easy to follow and great tip testing peppers before adding spice. Thanks
This recipe is fantastic!! I used Chianti because that’s all I had and served with linguine. This will definitely become a staple in my weeknight dinner rotation.
Dude… that looks so good. One of my favorite restaurants in Albuquerque make a Shrimp fra Diavolo that’s killer. Loved this adaptation. Gonna have to try making it soon.
I know I've found a great cooking channel when I'm liking the videos long before they're finished. The other thing I know now is what I'm making for dinner tomorrow.
Jim, another delish dish. I made it last night AND I used my new Misen knife to clean up my chicken thighs, making it a breeze. I served it with spaghetti with olive oil and parmesan cheese. Will definitely make this again.
I made this for our Sunday dinner, a little variation cause of diet restrictions. I subbed the white wine with 1/2 qty of apple juice and 1/2 qty of rice vinegar. Also used green bell pepper ( had it on hand ) and 4 good size cut in quarters mushrooms. I must say the end result was amazing. My tastebuds went crazy!! My son said good dinner mom😄. So I thank you sir for this absolutely delicious recipe. Will try others soon. 🙏
I found during the beginning of the lockdown and MAN!!! I’m so stoked how this channel has grown. Food always looks bomb and when I have attempted a recipe it’s always been good and fun to make! Thanks again, I’m sure I speak for a lot of us.
Yum... yet another delicious must-try recipe. Your recent one with the ground lamb, excellence! I am also addicted to your New York breakfast sandwich with a Boar's Head ham🍳 thanks again for sharing another delicious video!
Hey Jimmy, if I may, Try to always cover the mouth of the bottle with your thumb and then release your thumb to let out just the amount you want that way if things do flame up too much it won't go back into the bottle and turn it into a rocket, see it a bunch in the kitchens with new line cooks but mostly with stronger booze. It's just a good habit to get into. Second, oil the thighs before seasoning them that way all the seasonings sticks to the surface and it doesn't fall off when you put it in the pan. You're doing great, keep cooking Jimmy.
Ciao from the south shore! Love your channel, just discovered it. Calamari fra diavolo is my fave. I will check this out with thighs. Thanks for the tips with working with stainless pans, cast iron good for certain dishes but not everything.
Thanks for liking the channel! I'm preparing a Long Island favorite today. Zuppa di pesce. There will be a bunch of calamari and other seafood in there.
Man that smelled great! ;o) Chicken thighs & peppers, my favorite! I add onion too, coarse ground tomatoes, sometimes Kalamata olives and capers - acid plus salt with flavor. Pinot grigio if I have it. I've had seafood far diavolo at a restaurant years ago, despite it being too spicy I finished the delicious large plate. Now I use an Italian hot pepper spread to "spice" up my dishes rather than the crushed red pepper flakes I grew up with. It has a great pepper taste as well as heat. You're right on testing the long green hot peppers, sometimes they're hit or miss on heat. I test while cleaning, touch the cut stem end to the tongue. That bread you had looked like the Semolina bread we bought at Ragusa's bakery (now Nino's) every Sunday. Thanks, your videos make me feel like home.
I use that spread often too. Maybe you're referring to the Calabrian chili paste? Every time I test these peppers I get a hot one. I'm starting to think the info online regarding their spice level is very incorrect lol.
@@SipandFeast Actually It's Wegman's Italian Classics Hot Pepper Spread. They're a food market based out of Rochester NY. I know the Calabrese are known for their chilies but this stuff is pretty far from Calabria, it's made in Canada by the 'O Solo Mio company. It's just a fine dice of red and green hot peppers, canola oil, salt, citric acid. But man when it hits the hot olive oil it lights up the house. Very fragrant, tastes and smells like fried peppers. A tsp is enough or more if you like. The store was out of it once because of some mix up and I was jonesin' for it. Amazing hot pepper addiction ;o) Thanks.
Do you ever debone the thighs? So easy and leaves a beautiful, succulent, and sumptuous piece of meat. If only chickens had 4 legs-we’d have twice as many beautiful thighs. Best cut on the chicken BAR NONE in my mind. Great recipe! Keep up the good work, my friend.
As a nurse, I greatly appreciate you keeping a “clean” and “dirty” hand when cooking. No one ever was ill from the meals in my galley (kitchen for you non-sailors)
I always brine my chicken with salt water slurry for 30 min atlest and dry through and I’m telling you after u do this one time you will never omit this step ever again. It makes the chicken tender, moist and juicy. It’s really unbelievable the difference it makes
I should have cooked the thighs to 175-180f, but I was impatient. I didn't look impatient though, right?
Why couldn't you taste the food over the pan?
I swear I could smell this through the screen YUMMY 😋
You did not sir....
@@dimebakepuron2388 some people have complained about him tasting the food over the pan. He's at home, not in a restaurant... it boggles my mind what some will complain about.
right who cares lol
I love your videos because you don't dumb anything down but you also don't ever get too technical. You also don't spend too much time trying to make your videos anything other than a cooking a meal. No flashy edits that come across as pretentious. Keep up the great work.
Thanks! I tried those edits when I first started and realized that's just not me or my personality. I like being myself, so that nobody can ever catch me in a lie or anything if that makes sense lol.
I love that you use nearly whole garlic cloves in the recipe; they become so sweet and tasty when cooked down. Also appreciate your demonstrating techniques to prevent contamination -- so few cooking shows do that. especially when dealing with raw chicken or pork.
Thanks! I really appreciate the feedback.
Thighs are my favorite part of the bird. Always tender, never dry. Beautiful recipe! Thanks for sharing.
Thighs are my favorite too!
I love your calm and unfussy way of teaching. Really nice to see this recipe. Reminded me of a dinner in Gaeta long ago.
Thank you so much!
wow, im so glad i found your channel, watched so many videos already, you deserve so many more views!
Same here!
I really appreciate it!
Seeing the cleanup is so refreshing. It's deliberately left out in all cooking videos, but I love seeing it.
I might experiment putting everything in one day. I am considering doing 15 minute dishes with a stop watch counter in real time. No editing for me, so that sounds great lol.
Love Love LOVE this channel! Besides the amazing recipes and awesome video quality, I really appreciate how you take your time out to read everyone's comments. Really gives this place a homey comfortable feel
Thanks! I try to read them all and reply to most. Appreciate you watching!
@@SipandFeast You are going to get too big to do that. And thats a good thing!
When I have a day that makes me question all the choices I’ve made in my life and I just need to feel good about life, I fire up one of your videos, pour a bourbon, sit back, relax and enjoy every moment of you cooking the food I love. Thank you🙏🙏🙏🥃
Wow. Thanks for the great compliment!
Made this recipe tonight, exactly as shown, and it was EASILY the best Italian dish I've eaten in years. Hands down, the dish was restaurant quality. My family loved it, and we're already looking to use the sauce to make shrimp fra diavolo and even a veal parmigiana fra diavolo. Can not WAIT to try another recipe of yours!
That sounds great with the veal parm. Glad you enjoyed it!
I made this tonight; it was so delicious! Rather than discard all the fat trimminings from the thighs, I initially threw them in along with the thighs and rendered them down to cracklins. Flipped them and removed them when the thighs were done and discarded them (ate some, the crispy ones were AMAZING!). Didn't need to add additional Olive Oil because the trimmed off skin and fat I had rendered made up. So Good, thank you, keep inspiring us!!!
Glad you enjoyed it and good use of the skin!
I've come back to this recipe so many times now. I just wanted to say I appreciate it, it's one of my favorite dishes to make, especially in bulk. Making it again tonight, for probably the 7th or 8th time
I've been watching this guy for years. He is very good at talking you through any recipe no matter how difficult you might think it is. Also, 165º is not enough for thighs IMO. 180-190 makes them fall apart tender every time and never dryed out either.
I can't wait to make this dish! I've now made about 7 or 8 of your recipes & they've all been a big hit with the family! I love the ones I'm able to print! You're so much fun to watch.... thank you! 😊
Thanks so much! Most of these videos will be made into print recipes for my website and vice-versa. It's something I want to have completely finished by next year.
@@SipandFeast that's so awesome! I'd love to create a folder to give to my daughters, along with your website & RUclips connections, for them to watch as they cook along! My youngest daughter (LOL, she's 38) was born in Vicenza Italy, while we were stationed in Aviano Italy, and I think she'd love a notebook filled with your recipes!
That crispy skin. Looks absolutely amazing!!
Thanks Justin!
Just discovered your channel! I binge watched a whole bunch of your videos and really enjoyed them! I learned some great tips and really like how relaxed you are while cooking. Will be making quite a few of these recipes- especially the ragu. ❤️🙏❤️🙏
This is an exciting recipe that I can’t wait to make. My daughter and her friends will love this because some like it hot.
I grew up in an Italian family in Chicago, now living in the Great Northwest. Finding Italian ingredients isn’t easy.
Over the years I’ve learned to adjust. The outdoor hiking and camping ⛺️ are a worthwhile trade off.
Another very well prepared and presented recipe. Thanks. I use chicken thighs all the time. Love 'em.
They are pretty much my go-to. I like both skin-on and boneless-skinless. Depends on the dish.
If you really like Chicken Thighs - try this - Sweet and sour Thighs. I make them in a 1/2 Aluminum Steam pan.
GET * thighs and trim them as normal. Put 1/2 bottle of Chinese sweat and sour sauce (From your Food store) in the bottom of the pan. put in Thighs and Pour I regular can of Pineapple over that with juice - any shape will be fine. Cover with foil and cook at 375 Degrees for about an hour, 15 minutes. NOW THIS IS THE HARD PART - take the cover off and if the chicken is all submerged - remove some of the liquid until the chicken shows. Raise the heat to 425 and put the chicken back into the oven uncovered to Brown. (!5-20 minutes). Sometimes I will also add a Corn Starch Slurry (2tbsp Water and I tbsp corn starch) to thicken the sauce before returning to the oven. THAT's it = tastes great.
Love what you do and what you give.
You introduced me to Calabrian peppers. I use them all the time now instead of chili pepper flakes. It adds nice heat with a little more interesting flavor.
I love the Calabrian paste. It's something I always have on hand and often just serve at the table.
Another fantastic recipe!
Sip and Feast is a great ambassador of authentic Italian American cuisine.
Thanks very much!
Chicken thighs are the underrated piece of the bird. So much more flavor than the rest and you can get them cheap. Definitely my favorite. Can't wait to try this.
To be honest I’ve never heard of this sauce before but then again I’m from Vancouver and I’m not Italian. But thanks for this recipe. It’s giving me some ideas what I can make for the family. Also thanks for the advice for stainless steel pans as I never gotten used to using them at home.
Hope you enjoy using the stainless. I try to go over properly heating it in every video, because it's so important for dishes like this.
Beautiful! The more garlic the better for me! 💗💗 and with the lemon juice!!! 💗💗 OMG! ... Thank you!
Thank you very much!
I have three daughters who always want to pre-approve dinner choices.
When I say it is from “Sip and Feast” they all say just make it.
You are are hit in Oregon.
So glad to hear that everyone is enjoying the recipes!
I’m so glad I found your channel. I love your recipes and really enjoy how your videos are made. Please keep up the great work.
Thanks! I really appreciate it.
Love that you use parsley, it is unsung hero in cuisine and it is not just an garnish
I probably use parsley more than any herb. Something my Mom and Grandma always grew and used in their cooking.
@@SipandFeast my grandma as well she was from Naples, and used Parsley and,d Basil more than anything
Home cook that loves Italian cuisine. This recipe is an absolute Banger! One question. I've seen other versions with onions. Why no onions here?
Thanks! Feel free to add onions if you like. Often the recipe I make here will be changed when I make it again for my family. I think it would be great with some onions.
My husband is going to love this recipe🎉
Thanks and hope you both enjoy it!
Ok, just tried this one but had to make some adjustments b/c I didn't have access to those peppers. Instead, I started with a big, orange, bell pepper, then added the garlic, and then 6 pepperoncini which I roughly chopped. The remaining vinegar in the pepperoncini ended up being a nice touch to the sauce and everything was really balanced. This dish was a BIG hit with my wife and older kids.
In any event, I don't know that I would have had the confidence to make the change without what I've learned from your other videos. Yours is among the very best cooking channels on youtube and I am immensely grateful for your work! Thanks so much!
Glad you enjoyed it and happy to hear the videos are giving you the confidence to make changes when appropriate.
Cannot get enough of your channel!!!! Amazing stuff!
Thank you so much!
Just found your channel. Watched a couple of videos and hit the subscribe button. Love the simplicity and ease - you make these dishes accessible to people. Everything looks delicious!
Thanks very much and welcome to the channel!
I started to prepare dinner following your recipes since I first watched the Chicago style chicken and potato. And then I bought more chicken thighs and potatoes to make Italien style chicken and potato and this one. Thank you so much, your recipes and videos are easy for us to make a tasty dinner everyday actually. I cant stop digging more from your channel.
Beautiful recipe! 🌟 LOVE all that garlic❣️🧄 Thanks so much👍
Thanks very much!
Hi Friend 🙋♀️ 🛎 thanks for sharing all recipes, I watch your good work and learn english at the same time 😉😄👍 Good luck
Extra sauce please!!😋 Looks delicious. Thank you for sharing this recipe with us.
Excellent as always.
I'll be making this... only I'll be tasting it over the pan.
haha. I hope you like it.
This looks amazing man great job.
Chef! Your talent is your easy cooking techniques which can entice the most inexperienced cook to try your amazingly simple homemade recipes. This chicken thigh recipe is one is one of your best! By the way, try imported Greek oregano and you will never use any other. And what about Costco products? Only The best! Thanks Chef! Keep on posting, we love you!
Anna, your fan from NYC
I love Greek oregano and of course Sicilian. I appreciate your support!
I love to cook and take great pride in my dishes but you are stepping it up…..ThNks
Amateur cook I am but followed your recipe tonight and it was outstanding ! You make it easy to follow and great tip testing peppers before adding spice. Thanks
Awesome! Glad the recipe was a hit.
Wow! I am so going to make this! Your channel is one of my all-time favorites. Thanks for all the great recipes!
I really appreciate it. Hope you enjoy the recipe.
Video Request(s): Italian Soups!!! With the cold season here, would love to watch some of your soup video recipes.
I'll have a couple coming up soon!
This recipe is fantastic!! I used Chianti because that’s all I had and served with linguine. This will definitely become a staple in my weeknight dinner rotation.
I notice a New Zealand Sauv Blanc, cheers for your patronage mate!
You got it. I use sauvignon blanc pretty much always for when a recipe calls for dry white wine.
Dude… that looks so good. One of my favorite restaurants in Albuquerque make a Shrimp fra Diavolo that’s killer. Loved this adaptation. Gonna have to try making it soon.
Thanks and I hope you enjoy it!
I know I've found a great cooking channel when I'm liking the videos long before they're finished. The other thing I know now is what I'm making for dinner tomorrow.
Thanks very much and welcome to the channel!
As a first generation Australian born to Sicilian immigrants, I am impressed by your passion and I’m loving your recipes.. Keep up the good work
Thanks so much!
Jim, another delish dish. I made it last night AND I used my new Misen knife to clean up my chicken thighs, making it a breeze. I served it with spaghetti with olive oil and parmesan cheese. Will definitely make this again.
Thank you and happy you're liking the knife!
Mate, your videos are fantastic! Thanks for the awesome content and great recipes!
Thanks a ton!
Impressed with the measurement on the wine. 👍🏻Dead on bro. Going to make this! Thanks.
Thanks and I hope you enjoy it!
Wow I'm so happy that I found You! Thanks 😉 😊 your receipts are amazing 👏 ❤
Thanks very much!
Dinner tonight. Prepping now. I only have bell peppers, but we will make it work. Thank you!
Can't go wrong with thighs for sure. Amazing dish brother.
Thanks very much!
You truly do a great job. I love your videos
I really appreciate it!
It's simple and looks so delicious.
It's so nice that you explained it in detail.
Thank you for the video!
Thank you!
man, even though i couldn't replicate this recipe as a whole (for now) you inspired me to care more about my food, thanks
Excellent video, sir! Thank you for this memory from back home!
Glad you enjoyed it.
Fantastic recipe! Great program.
That looks absolutely delicious…I love chicken thighs! Can’t wait to try it. Thank you Jim!
Thanks very much! I hope you enjoy it.
Best on a cold winter night, this is tm nights dinner! Great channel
Made this last week. I subbed Anaheim Peppers and threw in one sliced jalapeno and it was simple and DELICIOUS. Love the channel.
Really glad you enjoyed it!
Wonderful!! So exciting to see your channel growing!
Thank you so much!!
Amazing recipe. Thanks so much. Absolutely love your videos.
Thanks so much!
Great idea Jim. 💡 Nice dish.
I love your videos. Your obvious love for the food is engaging and I have tried several of your recipes and really liked the way they turned out.
Greek Oregano works great as well - has more of a peppery taste! Great stuff as always!!
I made this, it was excellent, thank you.
I made this for our Sunday dinner, a little variation cause of diet restrictions. I subbed the white wine with 1/2 qty of apple juice and 1/2 qty of rice vinegar. Also used green bell pepper ( had it on hand ) and 4 good size cut in quarters mushrooms. I must say the end result was amazing. My tastebuds went crazy!! My son said good dinner mom😄. So I thank you sir for this absolutely delicious recipe. Will try others soon. 🙏
So happy you liked this one!
Looks absolutely delicious 😋 😍 👌 😊
Great recipe, looks easy to do. Fortunately I’ve got some Thighs in the freezer just waiting. Now, to find those pepper! Love the heat!
makes me want to start cooking lunch. thank you for sharing. I will have to put this in the chicken rotation for sure
I found during the beginning of the lockdown and MAN!!! I’m so stoked how this channel has grown. Food always looks bomb and when I have attempted a recipe it’s always been good and fun to make! Thanks again, I’m sure I speak for a lot of us.
I very much appreciate it!
Looks easy and yummy! Will definitely make this 😋
What a great recipe to wake up to! Looks delicious!
Thanks very much!
Yum... yet another delicious must-try recipe. Your recent one with the ground lamb, excellence! I am also addicted to your New York breakfast sandwich with a Boar's Head ham🍳 thanks again for sharing another delicious video!
Thank you very much. Glad you're enjoying the recipes!
@@SipandFeast I cooked professionally for 40 years, thank you for the inspiration.
Hey Jimmy, if I may, Try to always cover the mouth of the bottle with your thumb and then release your thumb to let out just the amount you want that way if things do flame up too much it won't go back into the bottle and turn it into a rocket, see it a bunch in the kitchens with new line cooks but mostly with stronger booze. It's just a good habit to get into. Second, oil the thighs before seasoning them that way all the seasonings sticks to the surface and it doesn't fall off when you put it in the pan. You're doing great, keep cooking Jimmy.
I'm gonna try that trick, see if it helps. Thanks!
Yes that is a good idea. Thanks for the tip and for liking the videos.
I love your channel man, very chilled and relaxed.
I appreciate that!
I made this yesterday it was awesome,thanks Jim
Glad you enjoyed it!
I’m dying here on the train! -chefs kiss-Making this one too when I get home.
Hope you enjoyed it!
Nice presentation. So yummy
Ciao from the south shore! Love your channel, just discovered it. Calamari fra diavolo is my fave. I will check this out with thighs. Thanks for the tips with working with stainless pans, cast iron good for certain dishes but not everything.
Thanks for liking the channel! I'm preparing a Long Island favorite today. Zuppa di pesce. There will be a bunch of calamari and other seafood in there.
@@SipandFeast Another favorite. Yum! I noticed you had a baccala recipe. My family loves that, will check it out.
OMG! New York Italian bread, boy do I miss that living in FL. Chicken looks delicious. Will definitely try this. Thank you.
Thanks! Hope you like it.
I love a straightforward classic Italian recipe and the vibes here are great! although it sounds like the comments section is rough on you sometimes
Love this sauce, great job.
I believe I will make this this weekend
Thank you my friend as always, 👍🍽️
Thanks for watching!
Great presentation. Keep it up 👍
I made this tonight Jim it was awesome thanks so much
Really glad you enjoyed it
Man that smelled great! ;o) Chicken thighs & peppers, my favorite! I add onion too, coarse ground tomatoes, sometimes Kalamata olives and capers - acid plus salt with flavor. Pinot grigio if I have it. I've had seafood far diavolo at a restaurant years ago, despite it being too spicy I finished the delicious large plate. Now I use an Italian hot pepper spread to "spice" up my dishes rather than the crushed red pepper flakes I grew up with. It has a great pepper taste as well as heat. You're right on testing the long green hot peppers, sometimes they're hit or miss on heat. I test while cleaning, touch the cut stem end to the tongue. That bread you had looked like the Semolina bread we bought at Ragusa's bakery (now Nino's) every Sunday. Thanks, your videos make me feel like home.
I use that spread often too. Maybe you're referring to the Calabrian chili paste? Every time I test these peppers I get a hot one. I'm starting to think the info online regarding their spice level is very incorrect lol.
@@SipandFeast Actually It's Wegman's Italian Classics Hot Pepper Spread. They're a food market based out of Rochester NY. I know the Calabrese are known for their chilies but this stuff is pretty far from Calabria, it's made in Canada by the 'O Solo Mio company. It's just a fine dice of red and green hot peppers, canola oil, salt, citric acid. But man when it hits the hot olive oil it lights up the house. Very fragrant, tastes and smells like fried peppers. A tsp is enough or more if you like. The store was out of it once because of some mix up and I was jonesin' for it. Amazing hot pepper addiction ;o) Thanks.
olives is what I was thinking too
Perfect for a cold winter day! Tm nights dinner!
I hope you enjoy it!
that looks delicious. I will be trying this one. Thank you for sharing your cooking skills and knowledge
Thanks and I hope you enjoy it!
Thank you for your recipe I will make it may God Bless 🙏
Do you ever debone the thighs? So easy and leaves a beautiful, succulent, and sumptuous piece of meat.
If only chickens had 4 legs-we’d have twice as many beautiful thighs. Best cut on the chicken BAR NONE in my mind.
Great recipe! Keep up the good work, my friend.
Thanks man! I love the store-bought boneless skinless thighs. I've used them in a few of these videos.
I really enjoy your channel! Thanks for sharing your knowledge.
I appreciate it!
This dish looks delicious and I’m gonna try it out really soon since it’s appropriate for my diet
Thanks very much!
As a nurse, I greatly appreciate you keeping a “clean” and “dirty” hand when cooking. No one ever was ill from the meals in my galley (kitchen for you non-sailors)
I always brine my chicken with salt water slurry for 30 min atlest and dry through and I’m telling you after u do this one time you will never omit this step ever again. It makes the chicken tender, moist and juicy. It’s really unbelievable the difference it makes
Watching your videos makes me miss the tri-state area