My New Favorite Way to Make Chicken Cacciatore
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- Опубликовано: 12 сен 2024
- Today we're making chicken cacciatore pasta. And if you're a purist just separate the pasta and chicken into courses. We hope you enjoy it!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
CHICKEN CACCIATORE PASTA RECIPE:
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INGREDIENTS WITH GRAM AMOUNTS
1 pound (454g) pappardelle
2 pounds (908g) boneless skinless chicken thighs
2 tablespoons (28g) olive oil
4 tablespoons (56g) butter - cubed, divided
1 large onion - sliced
1 large red bell pepper - sliced
6 cloves garlic - minced
3 (85g)ounces tomato paste
28 (794g) ounce can plum tomatoes - hand crushed or blender pulsed
¾ cup (180g) dry white wine
1 cup (240g) low-sodium chicken stock
¾ cup (120g) black oil-cured olives - rinsed, pitted, and chopped
3 tablespoons capers - rinsed
salt and pepper - to taste
¼ cup flat-leaf Italian parsley minced
1 cup (240g) reserved pasta water will most likely not need any
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I enjoy Tara’s honest comments/scoring and Jim’s enthusiastic acceptance for improvement.
Was just going to say the same.
me too girl!
Agreed!
Least on camera lol
Wow, such an honest review, followed by a sincere acceptance of suggestions. So refreshing and helpful to see a video like this amongst all the highly edited and fake videos designed purely for views! Both couple/family goals and cooking goals ❣
You two rock this channel, teach like nobody's business and the love that this family has for each other is palpable through the lens.
English please, no trendy slang
I enjoy seeing Tara and value her critique. 👏🏽 Jim your recipes and videos are super helpful! You’re my go-to for American Italian cooking! And most of all my family enjoys whatever I make from your collection! 👏🏽
I use my own stock! Super easy to make and I know what’s in it! We rarely eat out because my husband says my food is far superior to dining out. I attribute my amazing food to people like you! Literally anyone can be self taught to be a good cook by watching people like you! So from me and my family, THANK YOU!
i’ve made my own stock before when i have chicken carcass or necks to use up. i make it then freeze it. i’ve made risottos with it and it’s honestly so amazing, the taste between homemade and store bought is like night and day!
It is amazing what wine can do to a recipe. Just adds that perfect touch for sure. Excited to try this one Jim, and thanks for the little trip to the garden and back!
Tara's mic makes her sound like she's doing an NPR show, and I love it. I love this channel as well, and is one of my favorite cooking shows ever.
Exactly what I say: she has an NPR voice! She is also a talented interviewer, as in the podcasts.
The reason I am subscribing today is because your taste tester was honest and not like so many that taste test and say "oh you've got to try this is the best thing ever". She still made me want to make the dish but her honest assessment was so refreshing... AND the fact that you were humble in her assessment made me like you even more. On the cooking end... you were prepared, concise and educational. A please to watch!
Tough crowd? Tara said she'd eat it every night! That right there is a win in my opinion!! Well done video, guys!
I made a big pot of this recently and then my husband and I had it for 3 nights over the course of the week. First night was with pappardelle, second night on mashed potatoes and the third on brown rice. It was absolutely delicious. Thank you for posting it. All the best from Ontario, Canada.
Thank you. I love chicken and pasta. Even Southern Fried with a side of spaghetti and marinara with a tossed salad. That could just b a southern thing. God Bless and stay safe.
For me I think I would add more olives and less capers. I made your standard cacciatore two days ago, it was fantastic!
My wife messes up all my non stick pans using metal so I’m loving this episode while cringing at your metal tongs lol you can get some metal ones with rubble tips 👍
I’m from New York but live in Denmark 🇩🇰 now. I love your show and use every opportunity to share what you have taught us on you channel with my family and friends. Danish food compared to the states can be a bit plain Jane healthy but simple and plain, so it’s always a treat when I Sip and feast 😊 we’ll shout out from Denmark 🇩🇰
Fantastic recipe as always! Made this batch for my shift at the Fire House. Everyone was impressed and loved the flavors. Thanks again for sharing your sure win recipes! Stay safe!
Looks good.I agree with what Tara said about the extra ingredients .Rock on!
I love this dish and so glad you mentioned mushrooms. I add mushrooms no matter what in everything! Haven't come across those type of olives but use green olives. Your dish looks delicious!! I can almost smell that wonderful aroma!!! Can hardly wait till it cools down around here! Makes a great dish to have when it's cold out or windy and rainy!! Thanks for showing this special dish!! Take care
I tried the oil cured olives when I made his original cacciatore episode and I can confirm they are awesome. :)
I actually laughed out loud when Tara said she was the laugh track😊
Looking forward to making this one once it cools down, 90 is not cacciatore weather.
I'm gonna cook this tonight! Was looking for a chicken cacciatore recipe. Love this channel. You guys are fantastic- so much fun to watch. From a guy who grew up on Long Island...
I was not prepared for Tara's voice coming in so close, such a rich sound. Fitting to an equally rich dish, this looks amazing. Certainly going to cook it soon.
I love Tara’s honesty and all the little tips you give along the way you have become my favorite cooking channel and you will hit a million I have said it before let’s hope we do it before the new year
I ended up making cacciatore very similarly by accident and loved it. The main difference is I left out the capers. This looks amazing and I’m definitely going to try it very soon.
You are a great teacher. And I am watching all the time and I make my own homemade stock. I’m 51 years old and have cooked my whole life professionally and at home. And I love your videos.
This is great timing. I've had the Pappardelle pasta and not sure what to make! Looks delicious 😋 no one in my family will eat chicken thighs so I'll use chicken breasts. Thanks again ❤
Tough tester. Tara 😁😇💪👀☝️👏❤🍷🍜🍝🫑 I love green olive🫒 instead 😋 Great meal. 😎👍
Just want to say I’m the type to make my own stock and am very comfortable in the kitchen but I still enjoy watching your videos. This is definitely my favorite RUclips cooking channel
Thank you! I probably shouldn't have said it that way. Appreciate you watching.
This Cacciatore version reminds me of how my mom used to make it. Definitely going to try this recipe!
Pasta makes sense looks good made it lots with rice and mashed potatoes can’t wait to try it with pasta . Cacciatore such a great dish so underrated
I love Italian food (and the Italian New York accent, hehe)! I'm gonna try making this soon.
Sorry, I'm Italian and I don't know the accents in America. But now here what would be “Italian” about his New York accent ?
He is American, born in the US, speaks only English, Italian he doesn't even know, how can he now have an “Italian” accent ?
I agree with Tara, more garlic is always a good thing! You cannot go overboard IMHO!
I just stumbled upon your channel! Loving it. New subscriber here from Missouri, so I'm loving the "New York" recipes I've watched!!!!
Agree, I like the critique at the end for refining.
I really appreciate this channel. Not only is the quality exceptional but it feels way more real than almost any other channel.
Only channel I have found that is accurate about the cooking time needed. Thank you. And the cook time for the pasta too🙂. Have never found the time on the package accurate or what the “chefs” in the show say either.
You've never had chicken until you've cooked it in a giant stock pot for 2 hours and a low boil cover on using this recipe. Double up the sauce though to cover the chicken entirely. Add a bit of water as well to ensure no burning. An insert on the bottom helps keep your chicken and bits from touching the bottom heat. Also, stir frequently.
That engagement between you and Tara was fantastic.
Tara is so lovingly honest with her comments, which Jim accepts most graciously. Love this recipe. Will try it soon 🤤
Here's the best chicken cacciatore. The way you nonna did it. That's how. That's why you loved it.
I love chicken with Italian food dishes and I'm making a lot but I have learned a lot here regarding the sauce which just is making my mouth water well I always use butter I've never tried it with white wine and will as in tomorrow I don't like Capers or black olives but I do like green olives and that's what I have used before I find them saltier but then again I've never had black olives and oil. Also instead of peppers which I like but not unless I grow them myself and they're not ready I do like carrots with chicken and red sauce. And mushrooms. My trick is to roast a bulb of garlic the day before and squirt that into the dish. And I like traditional Italian seasoning. Just basil and parsley but oregano and all the others. I loved this. Picked up some new techniques so thank you.
Thumbs up for the honesty. It happens. I make Italian food, I am half Ligurian, and I know that this happens. Plus Ligurian recipes can be difficult to execute.
If it weren't so hot outside, I would make this today! An absolute keeper for the fall (if it ever cools off here in Los Angeles 😆) This looks soooo good!
Deducting a point like a boxing referee ! That’s awesome. Ringside love is real !
Funny, I'm making this tonight for dinner!! Looks good, Jim!
That was a good point about the size of the chicken. I bought 10 pounds of chicken saddles to prepare for a small dinner party for 2 couples and my wife and myself. I had to return to the butcher and get another batch because I only got 5 saddles in the original purchase and the were extremely tough.
I agree with the mushroom addition. I always make it with mushrooms. Great texture and flavor
I'll have to find some of those olives! I use bone-in, skin-on chicken thighs for my cacciatore. I do sear the skin and, yes, I know the skin gets rubbery but it does add flavor which is why I also like the bone-in. It isn't as fast, to cook, but the skin and bone add flavor to the dish. I don't put peppers in mine, I use red wine and mushrooms cut in half or whole and serve with linguine but that fat papardelle looks great!
Thanks for the quick tour of your house and outside! Nothing better than fresh herbs you grow yourself. Resin containers from Home Depot are the way to go, easy to drill extra drain holes and light weight so easy to move. I grew potatoes and zucchini in mine a few years ago, before the RV trip! The things I miss about my house are my garden and my kitchen. Sigh.
You definitely knocked it outa the park!
This is one of those home cooked meals that is actually BETTER than what you can get in a restaurant. If a restaurant made this quality cacciatore, I’d be back!
Agree with Tara: outstanding! 10/10 easy.
I love that you know what you're doing, like cooking down the tomato paste!
LOVE HER ATTITUDE..... WHOLE CLOVES OF GARLIC....... YES!!!
Thank you for sharing this with us, maestro! I saw you using sliced garlic cloves in this recipe, so, I'll give a shout-out to a $12 gadget that I just picked up, which has become extremely useful in my kitchen. It's the OXO garlic slicer; basically, a miniature mandoline that produces thin slices of garlic cloves and is much faster and easier than hand-slicing individual garlic cloves. For folks such as a myself who prefer the more subtle flavor of sliced garlic to crushed garlic, this tool is a godsend.
I'll certainly look out for that. Although I'll sure be careful to have the Elastoplast standing by!
The OXO swivel peeler I have is really effective, and so easy for these arthriticky old hands to grasp.
BTW: Oh Jim, well done on the walk through, that should keep a few people satisfied.😉
Oooooh, I'm going to go look for this right now. I've been happy with most of my OXO tools and I love anything that makes garlic mincing or slicing easier
The first piece Tara cut into absolutely looked like chicken breast lol, I was super confused actually and was like wait, weren't these thighs? Definitely not your fault. This looks absolutely fantastic and I'm making this tomorrow!!
Loved the critique at the end. Helpful.
Great looking recipe. I loved Tara's comment about having lots of cooked whole garlic in there. And I bet that if you had chopped/sliced the olives, the flavor would have spread out a bit more evenly.
Another great video. So happy to see that you are continuing the same vibe, keeping the family involved.
I Looove this version!
I really like the 'soak the olives in water trick'!
Thanks for Another Delicious creation!
Rinsing the capers is a good idea as well, just to get rid of the extra brine. They'll taste just fine.
Wow, outstanding recipe! I had to wait until I got my oil cured olives from amazon and I am hooked! I am glad I ordered 2 bottles of them. Every recipe of yours that I have made has been just delicioso! Chef’s kiss and thank you! FYI, like Tara, I love mushrooms and I did add them in. I could listen to Taras voice all day, so soothing.
i love the real time feedback, great for viewers to learn on the spot
I love Tara, she's amazing. Thank you for a great version of cacciatore!
As a fellow Long Islander, I'm wondering if you use local wines in your recipes? Several east end wineries have some reasonably priced options. We stay away from the more commercial (tour bus!) vineyards and prefer the ones that are family owned. I love watching your channel even though I always have my own stock 😂
I love your wife's honesty. I also love how you take her criticism so well. Good job yall. 👏
Watched just before going shopping for dinner tonight...and making your recipe for dinner tonight. Thank you for your amazing channel.
I really enjoy your cooking and comments on cooking along with your recipes. I often wonder about your cooking background and I would bet most of your knowledge comes from your family. Keep doing what you do and I enjoy so much.
Its so funny... I literally came to find a chicken cacciatore recipe, and at the top of the search results was this new vid by a channel I don't know. Kismet! And OMG y'all are AWESOME! Liked and subscribed, and looking forward to more. ❤❤❤
I'm wanting to make this recipe for a group camping meal in the fall... it'll wow folks just on principle lol, be *really* tasty and satisfying, and won't be too hard to prep/cook/clean after at camp. Excite!!!
I love your wife’s honesty. Honestly is the best path to finding the best tasting foods
See the olive thing is hard. I loooooove olives and would add the 3/4 cup but my family would not appreciate that. They would only want the 1/2 cup. I am going to make this version this fall. Love the dish. I think that is why I always loved my mom's spaghetti growing up and not other people's. She added leftover wine we had in the refrigerator, cheese and salt.
Love this recipe. My mother use to make Chicken cacciatore.
I have to make this one, too! Thx, Jim and Tara.
I love Tara's honesty - love these videos!
I’m making this tonight but couldn’t find those olives. I thought this one had basil leaves for garnish at the end so will add a few. Wish I had a Dutch oven. I may be getting several of your recipes mixed up since I’ve been watching them since 3am yesterday morning.😊 Forgot the mushrooms but got extra black olives. Thanks for the video.
Don't cook the chicken beyond 170 (dark meat), pull it out then. Mince the olives, you just can't get enough whole Olives distributed evenly in a plate without overpowering the sauce with saltiness without mincing considering you're also adding capers. Other than that DELICIOUS! 13:35
That's right Hellman's all the way! Thanks again.. your knowledge of food and cooking is over the top. I think I gain a few lbs every time I watch another recipe! Awesome
Easy fast and so so so delicious 😋 ummmmm 😋 yummy
Hahaha Tara is the type that will never be happy 💯
Tara, I think 1 head of garlic is the minimum for any recipe! I'm not a huge olive fan, so this would be perfect for me. And, definitely add that last knob of butter!
I love watching you cook.
Say hello to Tara❤
i'm watching you because i love italian food. i make my own stock. my freezer is full of it.
Made this dish tonight. It was fantastic! Thanks for putting this one out there!
I look forward to making this with my wife. Appreciate your wife's comments and your insight. Will share with my wife when she goes to buy chicken.
Made this for dinner and the family love it and they really enjoy it the next night for leftovers so its a five stars for this family thank you n please keep it up
With skin on is much better for that umami. I Sometimes made mine with potatoes along with all the ingredients...but for wine zi used a chardonnay, alcohol evap. then in the oven, dripping back in a Dutch oven to thicken and pour over completion. 👍🏾 P.S. chicken stock instead of water of course.
Lol I bust out laughing at "I'm like your laugh track." It was so unexpected and for some reason funny. I will have to give this one a try.
I love your videos! So real, and I learn lots. I have to tell you, though, I do make my own chicken and beef stock. 😁 It’s so good, but definitely a long process. I keep Better Than Bouillon to use for back up or for deglazing, etc.
Tara... I had to stop and laugh! "I'm your laugh track"! Jim, i'm really liking that She is included now!
I realize its not the norm but on friday night buffet for the customers at my neighbor hood bar i would ad shredded pepperoni into the mix and that little spice was popular with the happy hour crowd.
Plus it was free and somehow that always tastes better.
I 100% agree it is so hard to cook chicken nowadays with the monster chicken parts in the market!
"I'm like your laugh track" made me LOL. :)
Thank you, Mr. Jim, thank you.
i make my own stock but i still enjoy watching your recipes!
When I was A kid my Mother called this hunters stew and as always served with A lot of bread.
I really like this recipe! I think I would use my dutch oven to sear the chicken and then just let it cook with the cover 1/2 on so that the chicken would be really tender. I would probably need some stock on the side to add if it becomes a little dry. Love all your recipes and videos!!
OMG!!! This is so delicious!!!!! One of the best I've tried!!!
Definitely trying this. THANKS for the honest critique AND tips!
I love your cooking !!! This recipe is the next one I will do for my family, they're all coming home from a long trip tomorrow, and this will be a really amazing surprise for them
great channel - i have done several of your recipes and everythig has turned out great...redoing the potato salad now infact - the brine is magic..same for the mac - world changing
Love your channel. Prolly one of the best!
I'm making this, tonight (with mushrooms)! I have been keeping canned mushrooms in my pantry, for emergencies.
I appreciate that you are realistic on cooking times! It’s important to learn the signs as you go! Great informative video! maybe if you cooked the chicken with the lid on. curious why u add the olives 🫒 at the end and not while the chicken is cooking? Do the cloves garlic 🧄 version! Great video
wait what's the four letter word they don't use, is it fond? lol
Sing along ….Fond fond fond fond fond fond fond fond. Fondity fond, wonderful fond! 😂😂😂😂
Thank you Tara. I always made it with mushrooms. 😘
"If you're watching me, you probably don't have your own stock."
This is why we get along.
Oh My! Oh My! Chicken Dinner, Winner! Winner! What a sweet and easy dinner for tomorrow night, with a ice cold sweet wine 🙂