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I made this today. Divine as all your recipes are. I did substitute tofu
which I baked first for a couple hours. Surely not the same, but divine
nonetheless. Thanks Coach!!
I really enjoyed this video and am going to try to cook this next weekend
for my girlfriend. However, I think adding a “amount of time to prepare”,
would be helpful to people watching the video. You do a really great job
explaining btw very easy to follow.
It’s too bad the “food television” culture can’t be as helpful as your
videos! The beef bourguignon recipe was delicious (made it with the
“highest quality beef stock”) – looking forward to more videos, chef!
Just made this tonight, and wow, what a delicious meal!!
Thanks for taking the time to share your recipe, and for going the extra
length to explain the little details and why they are so important. I feel
like I actually learned a bit about cooking while making this, instead of
just blindly following steps.
I made one change – I didn’t have any tomato sauce, so I substituted with a
can of diced tomatoes. Kind of wish I drained more of the juice from them
than I did, but it worked out well in the end, just took longer.
I have used the ingredients and techniques for the sauce with beef short
ribs, as well as lamb shanks, and both have turned out great. Before
seeing this video, I had never heard of reducing the tomato sauce so much
for so long, but it adds so much flavor. Thanks for the insight.
You have several recipes where you flambe mushrooms in cognac, and they’ve
always left me wondering something. Is the flambe essential to the
additional flavor you’re trying to add to the mushrooms, or is it merely a
way of getting rid of the alcohol much more quickly than further cooking
would accomplish?
I made this a few days ago and it was fantastic! Thanks! The only things I
did differently were using an inexpensive Sangiovese instead of Borolo,
also using the puree from a can of whole plum tomatoes in place of the
passata. Then added the whole skinned tomatoes to the braise when the rest
of the wine goes in. For browning the mushrooms, would you recommend doing
this in the chicken fat before caramelizing the tomato sauce? Or would the
mushrooms give some undesirable flavor, making it better to brown them in a
separate pan?
I finally made this tonight. It was delicious; the best chicken stew I’ve
ever had. Tons of flavor. A very hearty meal. And the magic is in the
caramelized vegetables. I followed the recipe strictly, even buying a small
scale for accurate measurements of the vegetables. I used two-thirds of a
Fresno pepper, and it was too mild; I’ll use the whole thing next time.
I’ve been wanting to learn how to cook Chicken Cacciatore for a very long
time, and I very much appreciate your sharing this recipe. Kudos to the
chef!
Hey Chef.
I’ve been thinking of trying out this dish but can’t seem to find any
fennel right now in St. Petersburg. Would omitting it result into any
significant damage to the flavour profile?
This was an excellent presentation. Thank you very much. I’ve been trying
to make a good Chicken Cacciatore for a long time. Tried it again last
night, and it was a disaster. Realized maybe I could get it right from a
video. Found this first. And totally understood every thing you said. The
tips were especially appreciated. I am certain I can make this. Can’t wait
to try. I’ll come back afterwards and let you know how it turned out. But
thanks again for sharing this. 🙂
Very good approach, captures all the flavors and is straightforward. Agree
with the Serrano chili, turned out perfect for me. Thank you very much!
What kind of wine should I use ??? I must try his looks sooooo good !!!!
I made your Chicken Cacciatore this evening and, as you can probably guess,
it was astonishingly delicious. I put a bit too much tomato in (more than
you specified in your recipe) and I will use the proper amount next time
because the tomato taste was too pronounced. I also used a non-stick pot
which made the browning time seem interminable, but I got it done
eventually. Your vids are the best!
I made this recipe last night for my family and they absolutely loved it.
Thank you for sharing, and I’ll definitely be looking at your other videos
for more delicious recipes.
Thanks for your recipe and video.
Chef, I’m making this for the third time tomorrow. It’s that good. But it’s
hard to find Fresno peppers and impossible to find the waxy Hungarian
peppers. I’ve got to look elsewhere for them. In the meantime, is it
possible to use the very small, round chili peppers, or no? Many thanks for
your time.
what was the liquid that you poured onto the mushrooms? I couldn’t hear you
cause the sizzling was too loud.
Is it OK to leave the mushrooms out ?
Hi, how should I prepare the mushrooms if I’m using dried Porcini?
Chef, I love to take any awesome recipe and make it spicy, I guess that is
a curse from growing up in the SW part on the US. so that beautiful yellow
pepper you showed from Italy was not something I have seen here in Arizona,
what chili pepper would you use here in Arizona?
LOVE THIS ONE MY BRO… YOU DEF KNOW WHAT YOUR TALKING ABOUT… I USED TO
MAKE A LATIN VERSION OF THIS THIS BUT DIDN’T REALIZE THIS WAS AN AUTHENTIC
ITALIAN DISH… I FOLLOWED YOUR RECIPE EXCEPT FOR CARROTS AND MUSHROOMS BUT
IT WAS STILL AWESOME… check out my music when you can… i love to cook
while i write music… I’m DasoMonster on FB and Youtube…
You rock!
Can u type your recipe by the description box please. Thank u
Excellent recipe, made this last month and was hugely enjoyed by the
family. Just wish I could get the kids to eat the vegetables.
Funny enough came across this being served as part of a buffet in a hotel I
was staying at last weekend. It was very much a pale imitation of this
recipe.