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The ITALIAN Chicken Cacciatore
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The ITALIAN Chicken Cacciatore



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Oh, no. It melts succulent, juicy, just like you. Ingredients. Today, I’m going to show you one of my most favorite chicken recipes of all. So, full disclosure, I only like chicken in certain uh specific ways, otherwise I don’t eat it. It’s not my favorite meat to eat. Sometimes I steer clear of chicken altogether. But if you give me a gorgeously fried chicken catlet, uh like a Milan type of catlet or a chicken katadora, which is what we’re making today. Now we’re talking. It’s so simple. It’s basically a chicken dish in one pan. We use a nice deep sauce, stock pan, whatever you have available. Right now, we have a brazing type of pan, right? I’m going to be cooking and simmering the kitchen in. Let’s see the kitchen. The chicken. We’re going to be using this gorgeous pan, nice and deep, to simmer the chicken in. Okay. Food processor. Why? Because we don’t have time today. Okay. We’re going to roughly chop carrots, celery, and onions. And it’s done. For this recipe, we have different parts of the chicken. We’ve got legs, thighs, and chicken breast. For the legs and thighs, obviously, we’re doing a skin on white. So, we want to kind of brown the skin, release the fat from it, and add that even extra layer of flavor. Now, we brown the chicken, the thighs, the legs, and the breast. And now, we leave it on each side for a few minutes. Do not move it around so that it creates that brown surface. Gorgeous flavor. We got all of those juices that browning. And now we add our mixture of onions, carrots, and celery. A little bit of rosemary and bay leaf just to give it that extra little kick. Toss it in. Little bit of salt. Getta olives. [Music] And now, one of my favorite parts of the recipe, smoke it with white wine. Don’t be shy with it. While the wine smokes on a medium flame, whole peeled samarano tomatoes crashed by hand. So much better. Aunt Tibina says when it’s crushed by hands, it retains the structure of the tomatoes as opposed to spinning it at high volumes where it destroys everything. Do it gentle. M so satisfy. And then we toss it in. And we complete by letting it simmer. Rosemary off, bay leaf off. salt. And now let it simmer on low for 30 minutes. Just gorgeous. Nona would be proud. Polo alagatadora kachadora style chicken. Why is it called kacadora? Anyways, I waited until the end to tell you, but that’s because it’s a little price. So, it’s obviously a dish that uses game. You know, in this case, obviously, we’re using chicken, but you could use rabbit, you could use other type of game the hunter would come home with. And so it is brazed, simmerred, cooked in many different things almost like whatever you got in there, you know, leftover in terms of vegetables. Sometimes you can put peppers. We put for example the gaetta olives, the tomatoes. We cooked it with wine. It really is a gorgeous low simmerred um meat dish. I love tomatoes personally. You could do it also without tomatoes. is still absolutely gorgeous. You could add so many different things to it. And yeah, it’s all in one pan. And the meat, guys, super tender. I mean, look, super tender. See you next week.

36 Comments

  7. @sujathajuarez3298

    So beautiful 😍 so naturally beautiful so succulent and gorgeous 🤩🥰 Love you always 💝💋💋💋💋💋💋❣️🫶🏻😍😏😘🌠❤️🌠

  11. @copperznj628

    Wow, this craftsmanship is inspiring 🔥
    I also make handmade copper cookware in my small workshop in Zanjan — love seeing traditional art kept alive like this!

  13. @Daphne-cp

    Love you Pasta Queen ❤ kisses and hugs from Verona – Italy 🇮🇹 ❤ Viva la cucina italiana 🎉

  14. @PhantomCucu

    Guarda che il pollo non si chiama cacciatore, è il modo di cottura o ricetta alla cacciatora. Maronna come stai! 🎉😂

  16. @masondixon2675

    I was just talking with my neighbor and happened to mention that I can't find chicken cacciatore in any Italian restaurant anymore. Why do you think that is?

  22. @KMHNIKI

    Thank you ❤so very much for sharing your chicken cacciatore recipe with me,it looks delicious as always,god bless you pasta queen👑👑👑❤❤❤ ❤❤❤❤❤❤

  23. @copperznj628

    Wow, this craftsmanship is inspiring 🔥
    I also make handmade copper cookware in my small workshop in Zanjan — love seeing traditional art kept alive like this!

  25. @Ivehadenuff

    My family grew up eating chicken cacciatore a guy named Ezio used to make and sell north of Boston in Somerville, I think, back in the 1060’s. I dream ofEzio’s cacciatore. My aunt was from Roma and was a wonderful cool. This resembles the chicken I remember. Thanks.

  26. @akzester

    I know I shouldn't be saying this but this dish would be great as a side dish to pair together with a bowl of warm and fluffy white rice and some stir-fried spinach on a plate. Would try make it someday. 😊

  31. @Trains4Nicky

    Looks amazing. Thanks! I’m making this tonight. Also, how did you not get any tomato on that white shirt? Mine would definitely have gotten spattered 😂😂😂

  33. @user-ds8su2lp5t

    Είναι πολύ ωραία συνταγή και θα την κάνω σίγουρα φίλη μου.Είμαστε και εμείς υπερήφανοι που γιαγιά σου ήταν Ελληνίδα!Με αγάπη από Corfou island Greece Ελλάδα!🇬🇷💕💕💕💕🙏

  34. @DonnaLorenzo-qb3uo

    This is my favorite. I HATE when I go to an Italian restaurant and they have fillet cuts of chickens. I love the chicken on the bone. Perfectly done. In NYC back in the 80's there was a restaurant named Cucina de la Fontana. They made the best Chicken Cacciatore. Yours looks just like theirs.