How to Make the BEST Chicken Cacciatore

today we're bringing back a classic Italian chicken dinner perfectly cooked succulent chicken with a Savory delicious tomato sauce oh every bite is sure to be a family favorite and that sauce is just begging for some bread I mean it is begging it is so good I'm so excited so I'm Chris and I'm Wesley and you're my hunter Lon that's right oh catch a to catch a cat a it means Hunter um and so this this Legend has it that PE the the hunters would go out and they'd either catch their dinner or they'd be so hungry for hunting they'd come home and have this they' catch a chicken and cook it I know that's what we're doing but we didn't catch the chicken C we ran to the grocery we ran to our Meat Market I'm putting a little olive oil on this chicken and Chris is salt and pepper in it for so we have got um the six bone in skin on chicken thighs here and you can do this I I just love the flavor of chicken and thighs the bone in is always good the skin we're going to get nice and crispy um keep it on top of the sauce so it doesn't get soggy you can absolutely do just boneless skinless big ones and some little ones and you can do um boneless skinless chicken thighs boneless skinless chicken breasts um it's whatever you like it's just they're going to vary a little bit in what uh the cooking U time would be I can't get it out yes yes we've got some chicken thighs that a little small and something a little bigger my package was a little um I don't know it was a little all over the place but anyway I've got two tablespoons of olive oil that I have heated um over medium heat why did I need oh cuz I flipped the chicken you flipped your chicken so now I'm just going to place this in here and uh we're going to have a pretty crowded pan which I usually usually say you shouldn't do but it's going to it'll cook down a little bit you hear that Sizzle and what we're going to do hear that Sizzle watch it go um we're doing this skin side down the chicken thigh is the dark meat it's just loaded with flavor and it matches perfectly with that sauce like I said you do whatever you like this dish is so I love it it's very retro I I guess it is I know I mean catori is not something you see on menus a whole lot anymore these days it used to be like oh how fancy know I always think of it like sort of like back in the ' 50s like you know that's served at F kids like Mom would ring the doorbell and and or well not like them it's very familyfriendly is what we're trying to say so we're going to see we're going to cook this for about 8 minutes on one side we want that skin to get nice and crispy and then we're going to flip it over and we're going to cook in another 8 minutes it's not going to K cook it completely cuz we're going to finish it off in the sauce but that's to come okay so now this is now when you're going to do this I don't have my uh look at that that looks nice just starting to get kind of nice and golden uh this went about 8 minutes you're going to get some that are going to stick to the uh skill it that's okay that's building in tons of flavor for that sauce and um well like I said these have been going about 8 minutes we're going to flip these let them go for about another approximately 8 minutes and then we get the the fun and that's building the sauce yeah yay okay so now we've transferred those over to our platter a clean platter our chicken dish your chicken dish and uh now we've got this is two medium onions or one large one um that I've cut into strips um this is going to cook down I just put this that chicken the the skin is going to naturally release a little bit of uh grease a little fat um little chicken fat is nothing wrong with that and it's going to just help these uh onions cook into absolute deliciousness you need you do need a little oil so if you don't if you didn't use the chicken skin and like you know like I said I didn't use my um nonstick skillet which I should have done uh cuz some of my skin stuck here a little bit and but that's okay like I said when you start deglazing you've made this without the chicken skin yeah what I was going to say if you don't use the chicken skin you're not going to get that rendered uh fat and so you're probably going to need to add say another tablespoon of olive oil or butter skin or no skin it is delici I'm telling you it's really all about that sauce so we're going to let this cook uh for about 8 to 10 minutes until it starts to cook down and then we add other amazing stuff okay oh I love the smell of that when onions start to reduce like that they just start to caramelize that is a magical smell okay now we're going to make it even more magical and we are going to add six cloves of garlic um cook in Italian so we're going to add a nice amount of garlic but not too much and I love a good chicken dish I do too doesn't everybody love a good chicken dish what's our other favorite chicken dishes or what are you doing there so many now I'm adding 8 oz of sliced mushrooms and we are going to just just let these continue to cook until they get soft and they start to release their liquid our other other oh my gosh I mean well we got other that we do the chicken thighs um the tusin chicken the tus there's a creamy tusin chicken yes and then there's those are our Italian chicken and then we've got of course you know your chicken parmesan but if we're going um other Cuisine chickens we love our chicken ficacy oh yes our we can on all day just talking chicken I just wanted to show the pictures of all of our other he's so proud of his pictures Okay so we're going to like like I said we're going to let this cook until it uh until they get nice and soft and then we just keep on building okay oh and that just smells so good now this is one of my favorite Parts we're going to add a cup of good quality white wine this is just a Chardonnay and um now this is the part where you can just get your spatula and start to use that liquid to that's called de glazing your pan and and uh it'll start to come up there's so much flavor built into that bit those bits down there anyway we're going to continue doing this um until most of the wine has evaporated out it's just going to impart this great flavor like smells so good smells amazing um like 99.9% of the alcohol will uh go away if you do not want to cook with wine then you can just just skip the wine and just double your uh your broth okay y oh smell okay wow all right so now you see most of that U liquid is evaporated out so now we've got our sand Marano uh you know we love our San Marzano uh Tomatoes those are whole tomatoes we're doing our trick which well Chris has let me do it and I know I'm going to get it in the eye probably but what I love to do is just squeeze it into the pan with your hands um I I just there you go oh my eye you get more flavor I promise you I don't know why but you do this is salt I added I added about a teaspoon and a/4 and then uh like a half a teaspoon of black pepper this is one of those things that all right it doesn't have to be complet I just don't want to squirt that's all right you're going to it's going to simmer for about anywhere from 30 to 45 minutes and those Tomatoes will continue to break down you're so meticulous um all right here we go and then we've got okay pour that that sauce in there yeah that's wonderful nice and messy nice and messy the way we like it and then um all right hold on I got some chicken to give you I know you do so we're going to let this look at that that look great when did you put in those herbs we're going to do it when we put in the chicken okay so now we've got this amazing sauce that will just continue to meld incredible flavors and go ahead and just Nestle I love nestling we're going to Nestle the that chicken um going put him front and center right there there you go MH and then we when what I'm going to do is I'm just going to start this is we've got three herb sprigs three three sprigs of thyme which are one of my favorite herbs and then we've got some um some Rosemary here that we're going to add and then we've got some fresh bay leaves I've got two bay leaves so I've got one sprig of rosemary three sprigs of thyme and two bay leaves fresh or dried will work and we're just going to let this simmer now try not to especially the skin that's got that beautiful gold top don't let try not to submerge it too much because it'll lose some of its crispiness we lost some of our skin here but submerge them it's going to be yeah well then let's go ahead and smge it so we're going to let this simmer now until it gets fully cooked and that that sauce just becomes the most succulent amazing sauce and it's going I'm going to turn it down to just a nice simat soon yes and then we can eat um and that's going to take about anywhere from 30 to 45 minutes I'd say 35 minutes oh my gosh wow I know isn't that that's let this go for about 35 minutes as I said you can let it go longer let it reduce but I this we were like I'm ready to eat so now I'm going to remove these herbs um they've done their job they've imparted wonderful wonderful flavor and oh my gosh you guys you guys this is yes if people aren't still making this I don't understand why because it's just so I know it's so good now if we were really really on top of things we would have I'm going to give you a little sauce this is wonderful over pasta over palenta over rice over mashed potatoes oh yeah mashed potatoes yeah I mean you know it's just if there was ever a Sunday Sunday chicken dinner this is it oh yes on top please on top that that skin is nice and crisp wow look at that it's good good and hot for you wesle I know on it I know I know you're going to well we always do this oh put a little sauce in the know I'm going to I love the mushrooms and you see like like we have our family members who are not big onion fans they like them in moderation but you see the onions really reallyu down reduced down and um if you didn't know you probably wouldn't even really know they were there okay oh no we got to make this really pretty yes um got a little parsley a little little chopped parsley because that always makes it look better that is gorgeous Chris that is gorgeous if I do say so myself I think you should say so yourself I say so too oh my gosh I'm really excited I know I'm going to hurt myself no I've got to figure out where that bone is not that's why God gave you hot air to blow on it oh that meat is so tender guys you guys let me just turn and I do this with with boneless breast all the time and it's so good that is a big piece I can't do that that'll hurt guys look at that I just salivated salivated I know I'm I'm look at the cute little bowls so cute all right let's goe let's do it take it for the [Laughter] team this is I'm telling I don't know I don't think my grandma ever made this and I'm shocked because this is like got Grandma written over so Comfort oh it is it's the ultimate Comfort I I just oh my gosh I know what I'm having tonight and my skin on top good it's good right yeah talking with my mouthful oh wow y'all and I put a little Bread on our plates just to soop up that amazing sauce the sauce you guys have you made have you made chicken ketor before M you probably have and uh hopefully we're making you think I got to make we going to make that you need [Applause] to that is 100,000% Lun proove that is so good that is perfect that is it is Sunday dinner written all over it is it's really not that hard you can do it any night of the week you N I feel like we went and hunted hunt that chicken our we did it was it's the Hunter's dream we hunted this recipe down and we are so we just love it love all right bye everybody bye make a chicken hunt a chicken hunt for some chicken and make it

Channel: How To Feed A Loon

Views: 3,878

Keywords: How to feed a loon, how to feed a loon recipes, chicken cacciatore recipe, easy chicken cacciatore recipe, best chicken recipes

Id: VYrnm1AuLy4

Length: 12min 37sec (757 seconds)

Published: Sun Mar 03 2024