Chicken Cacciatore – PROFESSIONAL Italian Restaurant Recipe

 Italian Food Recipes

Chicken Cacciatore (Hunter’s Chicken) as prepared in two restaurants, including one in Italy.
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12 Responses

  1. Cass MorrisonMarch 26, 2014 at 4:49 amReply

    Yesterday was pork mole, this will be either New Years Eve or Day supper. 

  2. Lats NieblingMarch 26, 2014 at 5:26 amReply

    this guy is awesome.. no BS blah blah blah.. just the stuff.. excellent.
    Seen a lot of his recipies, they are all good ;-)

  3. Amy HoffmannMarch 26, 2014 at 6:05 amReply

    Gordon Ramsey has nothing on you.. I love and use your recipes all the
    time. Your style of cooking is right up my alley. I understand how you use
    seasonings. You obviously have a refined palette. Perfect balance man!

  4. Irene ShawMarch 26, 2014 at 6:31 amReply

    You MUST make more cooking videos. You are a BRILLIANT chef

  5. GeorgeZellerMarch 26, 2014 at 7:15 amReply

    I would like to make your Chicken Cacciatore dinner recipe, I have watched
    your youtube of it several times and it looks delicious; how do I print out
    the recipe so that I can follow it. Please advise. Thank you.

  6. spookynormanMarch 26, 2014 at 7:36 amReply

    when do you add the sugar?

  7. MrPlanxMarch 26, 2014 at 7:44 amReply

    Right – thank you for pointing that out to people!

  8. TheVolkanenfleurMarch 26, 2014 at 8:29 amReply

    By the way, your recipies are amazing. You should expand your channel. You
    have great potential compared to all that trash on the net.

  9. TheVolkanenfleurMarch 26, 2014 at 8:35 amReply

    Meat on a wooden cutting board? Isnt that dangerous…

  10. auspunk79March 26, 2014 at 9:14 amReply

    I’m going to give this a try, cheers for your very professional uploads. My
    only problem is that I don’t have a high molybdenum alloy deep pan like
    this. Would stainless steel be a bad idea?

  11. MrPlanxMarch 26, 2014 at 10:08 amReply

    Thank you! Most of the people on YouTube are complete amateurs,

  12. MrPlanxMarch 26, 2014 at 10:53 amReply

    The tomato sauce used in this recipe is simply pureed Italian tomatoes. Not
    a cooked sauce. Sorry for any confusion there. The German pan is extremely
    heavy molybdenum steel (nearly 1/2 inch thick on the bottom!) — I’ve never
    seen another one, even in Germany. I think it was an experimental line of
    cookware that was discontinued because it was too expensive for any
    restaurant and most home cooks, too. It was around $600 in American money,
    and that was many years ago.

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