Vincenzo, maybe it's my ignorance but this would be extra delicious served on the same plate with pasta oglio olio or Bolognese on the side. That's how I grew up, chicken served with pasta.
@@zoltannemeth1639 In my opinion, these chicken may not be crispy but we can enjoy super tenderness, good flavor and amazing sauce from those ingredients.
Wow this looks amazing. I've learned so much from your channel. My family goes crazy when I make one of your recipes because the smell just fills the whole house.
I have made this twice now, such a simple dish yet so delicious. The flavour of the wine with rosemary is perfection. I used less chicken second time around and made some penne to soak up all of the wonderful sauce, it was excellent. Thank you Vincenzo!
I enjoy this dish as well; it imparts a distinct yet rich flavour to the entire dish and complements everything in it. I'm glad you enjoyed it. You're so inventive that reducing the chicken portion and adding the Penne sounds like a great idea. Thinking like a real chef!
Chicken Cacciatore is one of my favorite meals my Nonno used to make. I have made it a few times but I can’t make it as good as my Nonno. Definitely need to make it more often
Vincenzo, I know this vid is a yr old...but wow! It is a simple dish. I'm going to make this! My grandmother made it, but she used brown sugar om her sauce! When you're a child, sweet is always good...lol. Glad i found this one!
Hey brother! I'm so excited for you to try this out. I hope my version brings back those nostalgic flavors for you. Enjoy the cooking, and let me know how it turns out!
I like making it with a stewing hen. They're tough, lean and much more flavourful than regular chicken but become tender when braised. I'd read about that for years but stewing hens are hard to come by anymore but when can get them they're much better for all these classic braised chicken dishes (which were originally created based on this type of bird) which require a long braising time (in older recipes)
My mums friend was married to an Italian and he always used boiling chickens for this recipe. I used to live going to their house as he was a fabulous cook.
Looks like another dish that is going to be made this week! I have a question though. I don't have a casserole dish like yours. Can I just use one of my pots?
Hey Vicenzo! I (and my class) will travel in Rome for a week in July. 🤗 And I thought that would be awsome to see from you a video sometime, you talk about (or show) some not overrated but very loved places by italians. I'm interested especially in gastronomia and mediterranean foods... 😅 If you find this a good video idea, I'd be soo happy and honoured! 😁
You are definitely the king of cooking 🙂😀 I always turn on the phone, lean against the wall, fire up your recipe video and cook or rather try to cook Italian food 😁 it will also be like that now. Unfortunately, it's hard to get Guanciale or Pancetta in Poland, so it's hard to make my favorite pasta carbonara :(
Is it ok to use extra vergine olive oil to fry that chicken? Here in Germany there is a myth that olive oil is not goot for temperatures above 150°C. I have to say that i love the videos/recepies here. I cook the recepies for a couple of weeks now and i feel healthier and love the taste. Thanks Vincenzo!
@@vincenzosplateI do a small experiment and let it cook now in my slow cooker after 10 minutes in the casserole first. And I did not had parsley at home today, so I used basil. But a bit personal touch is also Italian…?! ☺️😅✨
Sounds like a delightful plan! 🍷😄 Enjoy cooking and savoring the flavors with a glass of wine. It's the perfect way to enhance the cooking experience. Cheers! 🍽️🇮🇹
It was delicious, and you should try making it at home as well. And please keep me updated on how things go. Remember to share it with your loved ones and friends!
Hungry, very hungry, Starving because of you, Vincenzo, and your #foodporn . Thank you very much for sharing your Video with us. Greetings to Suzanne to Sebastian to your families In italy and in Australia and to you.
Yes this is a vey traditional and proper recipe. But..... we all know that what most actually make is based on what's left in the refrigerator on Sunday. Id bet even Vincenzo does that in actual practice. That's how comfort food works!
Chef, It seems to me, all that beautiful liquid from making the chicken could be used as a stock or base for another dish....soup maybe with some kind of pasta? What do you think?
That's amazing! 😄 It brings me so much joy to hear that you enjoyed the recipe and it turned out well. Your comment made my day! 🥰 Keep cooking and exploring delicious flavors. If you have any other recipe requests, feel free to let me know. Happy cooking! 🍽️👨🍳
Hello, do you use parsley root as a vegetable in italy? Because in my country its on the same level of popularity as carrot and i never saw you using it.
For Italian cooking, a good rule of thumb is to use a dry red wine like Chianti, Sangiovese, or Barbera. They add depth of flavor to your dishes. 🍷🇮🇹 Enjoy! 😊🍝
Absolutely! A crock pot is a great option for convenience. It allows you to slow cook your meal while you focus on other things. Enjoy your cooking! 🍲👨🍳
Ironically, I have never made a chicken cacciatore! Mine were all done with rabbit, a meat that I never had while growing up. Cacciatore means "hunter's style" and probably meant a one pot dish consisting of whatever had been shot and/or foraged that day, along with whatever the hunters had brought with them. My first non-pasta Italian recipe was a cacciatore of rabbit and it remains a favorite. Now I need to try it with chicken. I see that you use the legs and thighs as these cuts of chicken are not dry and are the most flavorful. I do like garlic though. Would it be frowned upon to mince it and leave it in?
Feel free to use minced garlic that’s what I use at work and it doesn’t change the flavor much. All that it does is keeps you from having large pieces of garlic once it’s done.
It was boiled. Overcrowded pan. Chicken didn't get a chance to brown. Should have browned the chicken in batches. Removed the chicken and add the celery, onion, and carrot to the pan along with garlic and rosemary. Once the vegetables start to soften, deglaze with wine. Once the alcohol has evaporated, add tomato sauce. After a few minutes, add chicken back in with juices from the plate. Then simmer.
