Chicken Cacciatore (Hunter’s Chicken) as prepared in two restaurants, including one in Italy.
Video Rating: 4 / 5
Subscribe Now: http://www.youtube.com/subscription_center?add_user=Cookingguide Watch More: http://www.youtube.com/Cookingguide Italian antipasto salad doesn…
Video Rating: 1 / 5
Cass MorrisonMarch 26, 2014 at 4:49 am
Yesterday was pork mole, this will be either New Years Eve or Day supper.
Lats NieblingMarch 26, 2014 at 5:26 am
this guy is awesome.. no BS blah blah blah.. just the stuff.. excellent.
Seen a lot of his recipies, they are all good ;-)
Amy HoffmannMarch 26, 2014 at 6:05 am
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!
Irene ShawMarch 26, 2014 at 6:31 am
You MUST make more cooking videos. You are a BRILLIANT chef
GeorgeZellerMarch 26, 2014 at 7:15 am
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.
spookynormanMarch 26, 2014 at 7:36 am
when do you add the sugar?
MrPlanxMarch 26, 2014 at 7:44 am
Right – thank you for pointing that out to people!
TheVolkanenfleurMarch 26, 2014 at 8:29 am
By the way, your recipies are amazing. You should expand your channel. You
have great potential compared to all that trash on the net.
TheVolkanenfleurMarch 26, 2014 at 8:35 am
Meat on a wooden cutting board? Isnt that dangerous…
auspunk79March 26, 2014 at 9:14 am
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?
MrPlanxMarch 26, 2014 at 10:08 am
Thank you! Most of the people on YouTube are complete amateurs,
unfortunately.
MrPlanxMarch 26, 2014 at 10:53 am
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.