Fabio's Kitchen: Episode 21, "Chicken Cacciatore"

Everybody’s favorite chicken classic is HERE…Chicken Cacciatore! Legend has a lot to say about how this dish came to be, but you know me, I had to put my own spin on it. I’ve incorporated things like tomatoes, red wine, herbs and other flavors to bring this classic dish to the next elevated level.
Chicken Cacciatore recipe can be found here: bit.ly/2tyynC9
For more fast recipes and quick meals, order Fabio's new cookbook "Fabio's 30-Minute Italian" here: amzn.to/2kT797s
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[@melorahutton9770]

Wow Fabio! The kids helped me make this. It was awesome! We love being able to cook with you on KZbin .

[@clayc2580]

Make this myself. I dredge the thighs in flour before searing. I also put some bell pepper in. Everyone's is a little different.

[@mariahcohen]

My mom used to make this. She's been gone for 7 years...thank you for reminding me about this. I'll pay homage to her ..and you.. by making this. ♥️

[@priayief]

This may be a dumb question but ... how does the sauce reduce if the lid is on?

[@Mork2001]

Making it right now with bone in chicken thighs. A slight twist, add a few cloves .. gives it a flavourful spicy tinge! Using a Barolo red.

[@babounous]

Did this one last night......I never knew Chicken Cacciatore could be so easy! My sister's kids (aged 2 and 3) loved it, and they've been raised on fast food like McDonald's. I won't mention my sister's name, but she hates to cook, and when she does, it's....well...edible at best, but not tasty. She relies on fast food. But my nephew and niece gobbled up this chicken cacciatore and actually asked for seconds! They said, "Unca Byan.....can hav mor chikin catch-a-torrey?" :)

[@babounous]

And my nephew, not knowing what Cacciatore means, thought it sounded like something. He said, "Unca Byan, whatsa torrey? And "How do chikins catch a torrey?" :)

[@frankihauser4126]

@@babounous: How cute was that!?!

[@wochori]

This looks so good! can't wait to try it!

[@eduardocalimlimjr.2801]

Nice recipe, I can't wait to try it. Thanks

[@ericanewalt4009]

FABIO YOU ARE THE BOMB!!!

[@korbandallas8931]

i grew up in Isernia with my grandfather.....u close by er? good recipe here, and i just bought the Granito set of the pans you use. my dad is born n raised Italian n we love this dish. His Aunt cooked similar to how u cook. thanks, lookin forward to more recipe's

[@clementleeeee]

Looks amazing! Will make it this weekend! Cheers from Malaysia 🇲🇾

[@beautifulcatastrophe993]

I like your style Fabio!

[@josefgatti9328]

Spectacular :)) Will try it tomorrow. Grazie!!

[@7J3AN7]

Good shit chef!!

[@korbandallas8931]

What pan was that u used Fabio, i bought the red ones from italy years back n i need an update bro, hook it up :-)

[@diebuu.8114]

Zlow & low is the secret ✨.

[@dianatutt400]

Finally, a true recipe using mushrooms, "hunter style".

[@AndDiracisHisProphet]

What would you suggest as a side dish

[@korbandallas8931]

pasta or rice

[@korbandallas8931]

jerry davido that to

[@AndDiracisHisProphet]

nice

[@verram98]

Not sure it will reduce if the lid is on ...

[@BP-or2iu]

“We’re not shooting animal anymore, thank god.” Instead we just keep these chickens pent up in little cages until we slaughter them.

[@fredalwatkins4506]

Would serve with polenta

[@moondrop879]

No it's better with the skin on that's where all the flavor is

[@hndrch]

Why don't you use fresh garlic???

[@vilkoskorlich259]

CHICKEN CACCIATORE???? CACCIATORA!

[@lorenzosegatta4031]

Let me show you who is certificate...ok let's begin

[@wa2k99]

Looks great, minus olives

[@davidleedutton]

This recipe looks delicious, but would I ruin it if I added a little garlic?

[@korbandallas8931]

David Dutton nope, i use it, can only make it that much better imo :-)

[@violaharris1650]

You forgot the GARLIC , add garlic.........

[@MargaretWalkerCellist]

Well, you thank God you're not shooting any birds, but ...the way that chicken is grown...first they cross a Cornish Rock with another breed makes the creature so heavy on its feet it sits on the ground for the first 6 weeks because the poor feet can't hold the weight of the bird (have you ever had tired feet? It hurts...), then after the bird has suffered enough, for six to eight weeks, they kill them by the thousands, and sell them to the store for consumers to buy, that had no idea of the suffering involved. Sigh. I grew these birds just once and saw them suffering....decided never to grow them again. If there were no hunting of birds, they'd be killed in a worse way by wild animals than just a gun... meanwhile, whatever bird is used, your recipe is still quite good. I just had to come to the rescue and let your readers know that hunting is far more kind that heartless growing of crossbred chickens.

[@letsgomets002]

worst sear I ever seen lol

[@ebonicochran6698]

Where’s the garlic? What Italian doesn’t use garlic?

[@matthewjones3524]

Northern Italians don't use much garlic, and Italian Americans use too much.

[@manarnajar4447]

He is so handsome

[@twist3d537]

searing doesn't seal in the juice

[@comesahorseman]

Correct! It develops more complex flavors.

[@jodykwall]

Fabio, it was distressing for me to watch you put your utensil on the dirty chicken board - come on man ....

[@1DebOsborn]

The music is so annoying! Recipe is great but that music sucks.

[@moondrop879]

Don't like oregano in mine it's to bitter for me