Broiled chicken cacciatore with cauliflower mash
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- Опубликовано: 8 янв 2025
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**RECIPE, SERVES 4-5**
For the chicken
1.5 lb (.7 kg) boneless skinless chicken thighs, 5 or 6 thighs
2 lb (1 kg) tomatoes, cut in half
3 bell peppers, cut in half, seeds and stems removed
3 shallots (or 1 onion), cut in half and peeled
5-6 garlic cloves, crushed and peeled
capers
balsamic vinegar
olive oil
salt
pepper
fresh sage
fresh thyme
For the cauliflower
1 head cauliflower, roughly chopped into florets
5-6 garlic cloves, peeled and roughly chopped
2-4 tbsp butter
a little milk or buttermilk
grated parmesan or pecorino cheese
salt
pepper
For the chicken, start your oven's broiler (grill) heating to maximum. Put the chicken, tomatoes, peppers, shallots and garlic into a large roasting tray. Drizzle everything with olive oil, season with salt and pepper, toss to get everything coated, position all the vegetables cut-side down, and get everything spread evenly with minimal overlap. Tuck the garlic under the chicken to protect it from burning.
Put the tray under the broiler and check on it frequently. You want everything but the chicken and the garlic to burn. When the chicken is brown on the top side, flip it over. When the peppers feel just barely cooked, take them out. When the chicken is brown on both sides, add some capers and a splash of balsamic vinegar to the pan. If there isn't enough liquid in the pan to stew the chicken, put in some water, and/or cover the chicken pieces with tomatoes so that they'll get plenty of wet heat.
When the chicken feels soft (after maybe 45 minutes), take the pan out. Lift as many of the burnt skins as possible off of the tomatoes and shallots and discard - don't worry if you can't get them all off. Push the chicken to one side of the tray and everything else to the other. Use a wooden spoon to mash the tomatoes, garlic and shallots into a sauce, taking care to scrape and dissolve any fond in the pan. Gently coat the chicken pieces in the sauce, then turn the burner under that side of the pan on medium-low to simmer the chicken in the sauce for a few minutes.
Peel as much burnt skin as possible off the peppers and cut them into strips. Return them to the roasting tray to reheat. Taste the sauce and consider adding any additional salt or vinegar it needs. Tear in a few sage leaves and gently toss everything together. Garnish on the plate with fresh thyme leaves.
For the cauliflower, put the florets into a pot and cover them halfway up with water. Cover the pot and boil/steam until soft. Drain. Return the empty pot to the heat, melt in the butter and let it brown. Turn off the heat and stir in the garlic. Let it cook for a moment, then stir in the cauliflower. Mash it up or puree it (an emersion blender is easiest). Mix in a little milk until you like the texture (you might want very little or none at all). Stir in grated cheese, salt and pepper to taste.
At this rate, Adam sounds like he'd die of starvation if Broilers (Brits call them a grill) never existed.
I bet most people rarely use their broiler so it’s interesting to him utilize it so often
I am very pro-broiler. A quick, easy, and relatively energy-efficient way of getting amazing flavor in a home kitchen.
This is the one time I disagree with us Brits using a word a specific way. This is not a grill and it causes confusion even in the UK.
@@EarlHare its a grill to me lmao :p
@@EarlHare do u call it a broiler or something else
This is what I love about Adam. He makes things so easy and relatable for the home cook. I don’t know what I would do without his recipes during quarantine. Keep up the inspiring content bro!!
The ingredients are very simple, sadly there is a lot of equipment in his videos that aren't very common where I live. Also I couldn't find tomatillos at all, which bummed me out cause I really want to try his enchiladas.
Schmidt Hendrix you could you totally use a different salsa or even just buy salsa.
@@schmidth Yeah, just buy a jar of salsa verde off the internet and use that, it'll be fine.
I'm not sure this is *easy*, at least relative to some other chicken cacciatore recipes. You can also just gather all the ingredients, bung them in a slow cooker and forget about it for a few hours. I'm sure this tastes better though.
I've made most of his recipes and all of them turned out great. What a guy.
"If things don't fit now, they later will" Well that's a good quote for not giving up on anything
@Random Dude And my sex life
@@dannybrown5889
oh no
thats really cursed
*W H Y*
They all fit eventually
@@dannybrown5889 :|
He works at Mr. Cacciatore’s down on Sullivan St., across from the medical center
Yeah and he's trading in his Chevy for a Cadillac-ac-ac-ac-ac-ac
I edited my comment and lost my Adam Ragusea heart :(
What are you talking about sorry?
Is that all you get for your money?
@@guscox9651 ruclips.net/video/Ykeh0EkEXnc/видео.html
1:42 "A good drizzle of olive oil" he says as he pours on enough olive oil to make even Gordon Ramsay blush.
A vigorous glug
a little olivol
@@sazkee tiny bit of olifol
@@monochr0m _just a touch_ of olivol
three shots of olivoll
Adam: "Three large shallots or one onion"
Me: "Okay so three large onions"
Chef jean pierre: onyo
Hmm?
@@aragusea I think he just likes onions a lot.
@@aragusea adam
@@thatgushiekid1662no that's not adam
Didn't even know this meal existed. Gonna try this one day.
That's what we all say
definitely one of the most underrated italian foods
Also be sure to give this dish's fancy cousin a try: Chicken Scarpariello is *fantastic.*
Its called cacciatorA though, it means hunter style chicken
One day more like never try it
I can't thank you enough for this recipe. I'm eating as I'm writing this, and this has become my favorite dish. I made it exactly as shown, but with jasmine rice instead of cauliflower mash. The sauce which is the star of the show has a perfect balance of flavors which goes beautifully with the perfectly cooked chicken. I've made several of your recipes and they've all been great. Please keep making these types of balanced, relatively easy dinner recipes. They help me save a ton of money which I would've used on takeout.
Og's remember the tomato sauce he did with the same method
Yasss
yessir
Wow is that video that old? Feels like it was pretty recent
Ofc
Yasss
Adam: "I'm gonna drain the cauliflower..."
Me: "Through a gap in the lid!!"
Adam: "into an actual strainer this time"
Me: NANI????
We have been duped, baited, and I dare say bamboozled.
@@jerrychamness6275 that was way too unfunny
@@mrbaeman39lolman60 its a meme
Artistic Yam to you.
@@JacobRy doesmt make it less unfunny
White Wine Report:
No white wine has been seen in this video.
This has been your White Wine Report. Thank you.
We take white wine reports for granted... thank you sir
When was the last time he used White Wine?
This is a fake!!
Sorry but this report has an error, there was a reference to alcohol not directly used though. Thank you feedback complete.
Chinmay Mathur sure he did talk about Alcohol but he didn’t specifically say anything about White Wine though...
can we all just appreciate how down to earth Adam is, so simple, Ingredients are easy to find, and he quickly mentions the sponsor and gets on with the video. More home cooks should see your channel, especially beginners. Everything is explained so well. You have earned my sub.
Note: Made this and it is absolutely amazing. However, since we don't have great tomatoes in the winter, don't see much reason for fresh ones (to me not really a summer dish, since it heats up the house). Broil the veggies and meat on a baking pan (can then use parchment). In a big frying pan, pour all the ingredients in (minus skins), and add a big can of fire roasted tomatoes. Almost what I did, but I did use half Campari tomatoes (which are very sweet). Honestly can't taste the difference.
At first glance I thought the title said "boiled chicken cocaine"
Then your blind
I'd eat that
I guess the channel wasn't paying the bills enough were they
Classic Sunday dinner
that's exactly why I clicked
Man I was getting behind on trying new chicken recipes, good thing Adam got me all cacciatored up!
Get out 👉🏽
Yeah I like Adams vids but really I come for this mad lads puns
Somehow none of the other 'high production value' cooking channels on youtube get me remotely hungry and pumped up to make me go cook than this channel. And everything being so geared towards home kitchen cooking is the best part
linkinqueens97 my thoughts exactly!
I was like: Why would I pay so much for such a test???
Then I realized I'm European and this is totally an American problem
/ its more than a problem... its a crisis (it was a problem 20 years ago)
Why would I pay for a test that is free where I live.
Was gonna leave the same comment as a canadian! Blood tests should be free everywhere.
I was so confused by this too, I was thinking why not go to your doctor and just ask to do a blood test? It makes me sad people have to pay to even get checked in america :(
it is also free in the US. The systems are just too complicated to figure out.
I have to say that I made your unorthodox chicken Cacciatore and it was a massive hit with the family and myself!! My grandmother is old school French who married my grandfather who was from the region of Hungry that’s almost on the cusp of Italy and he would have approved of this dish! By roasting the peppers and chicken in all of their juices, gives this dish a very bright and robust flavor that’s also not too heavy to eat. It’s almost like a summer time or fall version of Cacciatore which is fantastic! I just wanted to finish and say that your chicken Cacciatore is a great recipe that’s sure to pleases the most straight edge traditionalists when it comes to a very tasty meal! Even as a professional chef, I find myself leaning a lot of little things that will improve anyone’s food life and cooking game! Cheers Adam!
Whenever my mom makes this, we laugh about how the name sounds like “Chicken Catch a Tory” which brings to mind an 18th century powdered-wig-wearing English aristocrat running in terror from a chicken
Cuz that's the wrong pronunciation
or jacob rees-mogg
@@ilmappatoresarnese7653 it's not like we Italians pronounce every American dish right, so not really a problem
Quick, easy and straight to the point. This why Adam the best youtube cooking channel
Nobody:
Absolutely nobody:
(Every video with a broiler) Adam: that’s your broiler, the heat element on your oven. That’s what Brits call a grill.
Yeah, except whenever I used to do videos that involved a broiler and I didn't explain that, I got tons of people in the comments saying "WTF IS A BROILER." So, you're wrong.
Adam Clap-Backusea
Adam Ragusea I’m just giving you a rough time man. I’m a huge fan of the channel, so I’ve heard you say that like a million times. I think it’s just the “what brits call a grill” part that’s funny not necessarily explaining what a broiler is. Either way it doesn’t matter to me I just like your videos and was making a joke. I meant nothing by it. I’m a college kid who uses your videos to help me cook all the time!!
@@aragusea As an Australian, there was certainly a time when I was younger that "broiler" baffled me - it's predictably "grill" here, too. The OP's jokes aside, I do recommend keeping the explainer as you continue to draw in new cooks. Keep up the good work
@@thankfullynonumbers Sometimes I think I should just switch to call it a grill, but that would so confuse U.S. viewers, who are like 40% of my audience. Over here, a grill is what you call a barbecue.
you know, i'm something of a 4-5 people myself
Chicken cacciatore is my mom's favorite dish of all time!
I haven't seen her in years, but I know what I'm making for her when she gets back. Thank you Adam!
I just made the cauliflower "mashed potatoes" and they came out PERFECTLY!!! Absolutely delicious!
35 seconds ago. my day just became 1 million times better
I have to say I totally agree with the introduction, as an italian from the South-West I think of chicken cacciatore as dark meat braised in a balsamic vinegar based solution with olives and spices. I still really like the way you acknowledge the fact that not all people have the same views on food and cooking and that you show that having different ways to do a thing is okay - and if the different way is to make it suitable for the home kitchen it's even better! Thank you Adam!
For several months I have been trying to figure out why I like this channel so much, and I finally figured it out. It reminds me of my childhood favorite Good Eats, very good stuff.
Babish: Kosher Salt and Freshly Ground Pepper
Adam Ragusea: White Wine
Chef John: Some Cayenne
Joshua Weissman: Kwispy
The holy quadfecta
I have read this one before
MPW: 'ITS YOUR CHOICE!'
Joshua Weissman: Kwispy, B Roll
Long ago the four nations lived in peace and harmony
Just made this for my family for dinner. They absolutely loved it. I added a bunch of whole brown mushrooms about half way through which I really liked. Definitely in the rotation from now on.
It’s always appreciated when an American RUclipsr translates measurements for viewers from “across the pond”!
Yep, absolutely. A little thing that makes life easier. (Sydney, here.)
just tried this, literally amazing, even tho i overcooked it. 100% going into my meal rotation and so fucking easy too
Dark meat is literally impossible to overcook unless it has gone pure black lol, it just gets softer and "shred"-ier which IMO is lovely
@@jeffreyau9751 maybe she overcooked the sauce
@@vedsingh2108 yeah i mean it's possible, unlike dark meat which is impossible
On the topic of roasted tomato sauces, your recipe quickly became one of my favorite sauces
I found out though that if, along with the butter, you add a very small piece of good dark chocolate and let it melt into the sauce, it really boosts the flavor and the richness of the
tomatoes so i suggest trying this sometime.
This guy's ad transitions get smoother everytime
I like the recipe and the technique. Living thousands of miles away from my elderly parents, I used to visit them once a year for Christmas and cook a few months worth of food for them. I learned that tossing the veggies in olive oil before cooking them in the oven kept the stove clean and produced great tasting ragus. Thanks.
5:07 Missed opportunity.
A broiler, or as we call it in South America: "I've literally never seen an oven that has that". *cries*
I'm sorry :(
i live in south america and i have a broiler ...
I’m Brazilian. The struggle is real
Sophia Neves pois é, pior que meu microondas tem um negócio desse, mas com certeza é uma porcaria
I think every oven I've ever seen or used in the US (gas or electric) has had a broiler. Interesting that it's not so ubiquitous elsewhere.
I made both the mash and the chicken. The timing on this was tricky. I used slightly more chicken and tomatoes than what the recipe called for and mine still cooked a lot faster than 45 mins. It was done in 35 and honestly, I think I slightly overcooked the chicken. My broiler must be stronger than his. Next time I would make the mash first, then make the chicken and heat the mash up on low before serving. I am definitely making it again though, the depth of flavor is out of this world. Also browning the butter for the mashed cauliflower was inspired
I love your videos Adam, they aren't cringy, they get to the point, and there isn't any unnecessary editing, and i think what makes me love these videos, is that they are basic. Keep up the great work Adam!
This is a genius take on CC. It has become one of the staple dishes on my repertoire - thank you so much Adam. My own slight alterations: Since my cooking tray is on the small side for all the ingredients, I roast the peppers upfront and add them when things start happening on top of the stove. I replaced balsamic vinegar with balsamic glaze - works really well. I added a handful of olives to the capers. Also, I felt that the acidity of the dish could be balanced with a touch of sweetness, so along with the capers and olives, I chucked in a handful or so of raisins. Also, at the very end I mixed a teaspoon or two of honey into the sauce. Thanks again for the recipe - and greetings from Norway!
How many does it feed for you?
@@Henry-kb6me I live alone, so witg my small tray, I normally don’t get more than 2-3 servings out of it. But with a full with oven tray you should be able to feed 4. And roasting bell peppers seperately, you could stretch it even further!
I tried this recipe today and I followed the steps to the dot. Even poured vinegar and added capers. The dish came out phenomenal!!! Thank you for the recipe!
Made this tonight... I over cooked the peppers (pulled them out early but not early enough) and the chicken was a touch over... but jiminy christmas with that sauce. You were absolutely right saying it's like a jam. Followed the cauliflower recipe also, it'll never be mashed potatoes but wowzers.. this = winning
"because I don't want to die I'm making cauliflower rice" proceeds to dump in a stick of butter
Adam: Doesnt use white wine
Everybody: Impossible
Immaculate! I need to try this soon! Your videos are so straightforward, entertaining, and information packed!
Do you shoot b Roll with a Gimbal or handheld?
It depends, but the moving shots in most of my recipe videos are handheld and stabilized in post.
Thanks for the response. Btw, I love your writing style. Very natural. It serves as an inspiration for my own videos. Cheers.
I dropped $300 for a nice stainless steel roasting pan mainly just to make this recipe. Worth it
Frozen Peas Report
There was reportedly no frozen peas in this video
This has been your frozen peas report
I just wanted to thank you for your sponsor on this video. I'm hypothyroid, but haven't been properly medicated in a few years due to lack of insurance coverage. I was just becoming eligible for insurance again when I got laid off from COVID. After watching this video, I ordered a test which arrived today, and I'm really excited to be able to take care of my health again. I would never have known about them without your video, so I made sure to use the Adam code (even though they tried to default me to their existing 20% sale they had going on). I don't buy a lot of products off of content ads like this... But this was an especially timely and relevant one for me. Thanks, Adam! (I'm also a fan of your work on the Greatest Generation podcast, without which I would never have found your excellent cooking channel. I've already made your spicy shrimp candy, which was absolutely delicious, even though a couple factors made it come out a bit overcooked for us. We're adjusting)
2:21 "If things don't fit now, they will soon." That's what she said.
love how quick and concise your videos are! i love kenji to death but i dont have time to watch 25 minutes of him chopping and cleaning his dishes personally
>"often called a grill outside the United States"
> *"outside the United States"*
Fellas, WE ARE BRITS NO LONGER!
Yes Of Course yes
We call it a broiler in Canada so I’m offended
The production quality of this video is amazing! Great job Adam!
This was delicious, thanks for sharing the recipe. It is now a part of our “repeat recipe” lineup!
I’ve watched all of adams videos, but this dish is really one of the more practical and viable dishes that I would attempt
Great idea with the cauliflower mash, I love a standard potato mash but it gets boring sometimes and even if I use it I try to add to it different flavours such as smoked butter or Basil to make it more appealing. Cheers for sharing this recipe, I might try it on my channel 😁
This looks like one of the best recipes this channel has delivered yet. I've got to make it this weekend. This is the kind of dish is like to see more of - healthy takes on classics that don't sacrifice. Great job.
I decided to take a huge health change about a year ago, so my entire diet is comprised of stuff like this. Delicious, healthy food with the right kinds of substitutions. It's astounding how rice-like cauliflower rice is.
i have actually seen your strainer for the first time
Finally someone explains to the non US folks what a broiler is without needing to google it. Thumbs up
I was not prepared for how good this was. I do a lot of home cooking, but this easily hit top 3 for me. Plus it's a one pan dinner. You cannot go wrong with this. Great video and recipe Adam!
Wouldn't the cauliflower make it two pans?
Made this yesterday, it was fantastic.
My tomatoes released far more water than Adam's (half or more of the chicken and tomatoes were submerged), but I just drained out a bunch partway through cooking and it work a treat.
The Cauliflower mash was a great accompaniment, especially with heaps of pecorino.
Thanks for the recipe! I'm definitely going to make it again.
Adam, your production quality, from your camera work to your editing, has been fantastic lately.
Have you ever considered doing food and cultural history videos for a Monday post? Cheers
I have tons of food history videos!
What a take on chicken cacciatore. I have heard of it but didn’t know how to make it. I did research and nothing compares to this. Thank You
I don’t think this is traditional but it looks really good
Really really good, just finished making a double sized batch of this and it turned out great even though I messed up quite a few times
thank you somuch for recognizing that there are countries outside of the US that arent a part of the UK
As a Brit, I always really appreciate how inclusive your content is. A lot of US RUclips content can seem very insular and aims itself at US audiences. That in and of itself is of course fine but a lot of British content is very American centric too, feels like pandering. Again, love the inclusivity on your end...which is the point I was making
My only regret is that I have but one thumbs up for this recipe.
5:30 is that the same garlic that was in the roasting pan or did you cut up more garlic?
It’s the garlic I cut up at 4:20.
@@aragusea adam
Thanks, Adam.
Must've missed that part.
Just made this meal for my mom, turned out great. The puree was the best part for me. Thanks Adam!
“I don’t want to get atherosclerosis and die so I’m cooking cauliflower instead of a starch.” *melts a huge knob of butter into a pot, then adds buttermilk, then adds a shit ton of cheese*
Hehe boi
starch is different from fat
Making this right now and I can already tell you it’s a brilliant recipe Adam. Smells wonderful. Thank you!
Adam: presents sponsor of this video.
Me: Laughs in European.
i thought the exact same thing xD
I actually feel weirdly superior to the US the last few months. These are weird times.
@@willywodka1924 I don't think it is good
@@paolopiocampagnuolo4017 Me neither. Let's hope for reasonable people.
I just woke up and this was in my feed. My day got better.
Me too. In this case, "dinner's sorted."
The Labour Party would like to catch a Tory. Nice recipe, Adam!
I didn't think much of this recipe until I tried it.....Wow, this has really become one of my favorite dishes of all time to make. The flavors are so intense and work so well together
3/10
Should’ve said “Time to add thyme”
Firm but fair.
Adam Ragusea Adam do you have any recipes for chili? It’s my favorite food, also there’s peaches growing in our backyard
2/10 for this comment. The correct phrase would have been "thyme time!"
Nolan Makes videos I have one. Cook beef (ground) and cook veggie and season.
"it's thyme time"
It's crazy how well this method seems to work. You're literally getting browned braised chicken that browns while it braises
As soon as he uploads, everyone go 🏃 to the comment section!
I like how you talk and don't dilly about stuff. right to the point. Hard to listen when people go on and on about nothing.
Let's get checked sounds like a really cool system, you can get checkups and give em a call, considering it's in the US. Cool.
Thank goodness we got Adam our culinary quarantine god to provide us with good content and good recipes
genuinely entertaining to watch even though i can barley cook ramen
I’m proud to say that I’m a happy and satisfied customer of the Adam Ragusea early gang.
Yo! I need help ASAP! You didn't mention what temperature for the broiler. I have the ingredients cut up already, what temperature should I be using???
You can go all the way with the temperature, nothing wrong will happen just make sure you check every 15 min or so, just to make sure you don't set the kitchen on fire 😊
Just made this-pretty good! I found the chicken still was pretty crispy with putting the tomatoes on top. Maybe worth also adding water then as well, but it was some nice textural ｎｏｎｈｏｍｏｇｅｎｅｉｔｙ.
I can’t stop laughing over what you said about how you’ve been treating your body like a dumpster during this covid pandemic! I definitely can relate there! With that being said, I just discovered your channel within the last view days and I really enjoy all of your content. Your recipes are fantastic and as a professional chef, I really like how you’ve simplified things for the home cook without compromising flavor! Excellent work! As a new sub and fan, I look forward to seeing more of your content! 👍🏻👍🏻
2:16
I literally stopped the video, and said out loud: "Adam, you are an artist"
This is why I season my knife instead of the chicken.
Its getting old.
Along with these terrific videos, I think one of the things that keeps me coming bsck is the advertisements. He’s able to seemlessley transition into them and they are also relatable to most of us. Especially during covid it’s relatable that most of us R kinda eating worse rn.
did you know the brits call it a grill
The most American thing, an ad for a service, where you pay for different health tests, but at a more reasonable price
me see cauliflower as a rice
me: DAMN, MY ASIAN SIDE IS KICKING HARD
I tried this recipe for dinner and it was DELICIOUS! I added some dried oregano and red chili flakes to the sauce and I think it came out great! Thank Adam
“For the pretty” 😂
I love how Ragusea’s titles read like he just doesn’t care about the algorithm. This unprecedented lack of caps-lock in a RUclips title is ridiculously unheard of!
Can you make something with beans, anything, I have like 40 15oz cans of pinto beans and I don't know what to do with then
You could probably adapt them into his Cuban Black Beans recipe.
You can make some pasta and beans, with some pig skin if you have some. Basically put the beans in a pot with its water, than bring it to boil and let the pasta cook in the bean water. The starch from the beams and from the pasta really creates a thicc nice sauce. For most Italian flavour put some parsley or, as I said before, some pig skin which is insanely fatty. Just need to boil it and let it fry in a separated pan, than incorporate in the pasta. Btw customize it as you want, hope I gave you an idea
P.s
You can also take some canned tuna and put it in the beans, a glug of olive oil, herbs, pepper, salt, and you have a nice summer dish
Just make refried beans. Add some lard... Absolute perfection.
A nice traditional ragu usually uses lentils but other small tan beans can suit-- or just fry them up as a wonderful side. They're no butterbeans but they can make a gravy just as nice for some cornbread. The ragu is like an hour baked pasta in a large raised skillet and becomes mighty satisfying with sausage and some carrots into the mix. I mean that's just comfort food from another mother.
@@paolopiocampagnuolo4017 all pig products are illegal where I live 🙃
i really like how articulate yet entertaining your videos are
Adam: *Is sponsored by "cheap alternative blood tests"*
Literally everyone not in the USA: Is this some peasant joke I'm too rich to understand?
Tbh these are the best videos on RUclips
People without a broiler: Guess I'll die
Damn this guy is just putting out videos left and right! Big ups to yt’s best new chef 😎