Stanley Tucci Makes Chicken Cacciatore | Tucci™ by GreenPan™ Exclusively at Williams Sonoma

“Each Italian family seems to have its own variation on this classic dish,” says Stanley Tucci, actor, cookbook author and host of the series Searching for Italy. This version hails from his mother’s side of the family, and it includes tomatoes - an ingredient that cooks on his father’s side of the family typically omitted from their chicken cacciatore. Stanley recommends serving this hearty one-pan meal with a medium-bodied white or a light red.
Find Stanley’s recipe and shop NEW Tucci™ by GreenPan™ Exclusively at Williams Sonoma: bit.ly/3EupL5q
Recipe Link: bit.ly/3ZLMLXl

[@healthygolfer]

Just checked the link and it sends you to a collection of recipes. It works!

[@davidtrahan844]

That chicken wasnt even yellowed yet dude. Browning it more will give you a very robust flavor profile.

[@robotkiller99]

Skin looks very flabby and unappetizing.

[@Exiled.New.Yorker]

Done for tv.

[@davidtrahan844]

Huh? ​@@Exiled.New.Yorker

[@terryPratt-re4du]

only a moron would tell TUCCI how to cook. Go away

[@rodalradwan6509]

Than you, how did you do the tomato sauce and what spices did you use with the chicken it looks very delicious

[@joanndavis4843]

It's easy! I was making it too difficult. But along with the mushrooms, I add green bell pepper and large layers of onions (because I don't like onions, but this the ONLY recipe I'll eat them in).

[@robertcalamusso1603]

Go Stanley ✓✓

[@helengalassi6065]

my husband makes me pollo cacciatore regularly in winter and yours looks equally delicious. I am eyeing that pan, brilliant design. are they available to order online?

[@raquelwilcox6683]

Good job

[@lethrneck4]

love how he didnt know the handle had his name on it haha

[@YD-uq5fi]

No camera shot from above of the pan, or plating of the finished dish? Fail.

[@xelakram]

Unfortunately, the recipe links provided do not work here in the United Kingdom. It stated in block capital letters, PAGE IS NOT AVAILABLE IN YOUR REGION. Apparently, there are "technical challenges"!

[@lesliearno]

I copied and pasted below 😊

[@xelakram]

@@lesliearno As I said below, I REALLY appreciate your kindness. And all the trouble you have gone to for me. 👍🏻

[@lesliearno]

@@xelakram Whoever invented cut and paste made it easy for me 😊 You are most gracious and it makes me feel good to know that I brightened your day.

[@xelakram]

@@lesliearno I realise that you cut and pasted it, but even so, you went to the trouble of doing it for me; and I appreciated that. Many people wouldn't have bothered. Again, thank you. Your kindness is appreciated.

[@Timothy2963]

Pollo alla cacciatora!

[@robertfunk2796]

nice dish.....maybe a good shot of fresh lemon takes it to another level (the acidity will cut the richness)

[@barbaralenox7092]

Who makes chicken cacciatore without tomatoes? Never heard of that, but now I have to know. Off to research.

[@ivettelozano]

The link doesn’t go to that recipe

[@lesliearno]

I copied and pasted below 😊

[@xelakram]

I was in the middle of blogging this, but I cannot. Why? Because the recipe is not available. When I click on that link, it states that the page is not available in my area (the UK). That's a pity, because it looks delicious.

[@pezboy715]

Ingredients 1/4 cup (2 fl. oz./60 ml) olive oil 2 red or green bell peppers, seeded and cut into strips 1 inch (2.5 cm) wide 1/2 lb. (250 g) mushrooms, sliced 1/4 inch (6 mm) thick 1 free-range chicken, about 3 lb. (1.5 kg), cut into serving pieces Kosher salt and freshly ground pepper 1/2 cup (4 fl. oz./125 ml) dry white wine 2 1/2 cups (1 lb./500 g) coarsely chopped yellow onions (about 2 medium onions) 2 garlic cloves, coarsely chopped 1 cup (7 oz./210 g) canned whole plum tomatoes or your favorite marinara sauce Directions In a large sauté pan over medium-high heat, warm the olive oil. Add the bell peppers and cook, stirring, until slightly softened, about 10 minutes. Remove from the pan and set aside. Add the mushrooms and cook, stirring, until slightly softened, about 8 minutes. Remove the vegetables from the pan and set aside. Season the chicken pieces with salt and pepper. Add to the pan and brown lightly on both sides, about 15 minutes total. Remove the chicken from the pan to a platter and set aside. Pour the wine into the pan and stir to incorporate any cooking juices. Add the onions and garlic and cook until the onions are slightly softened, about 3 minutes. Stir in the tomatoes, crushing them with your hand or the back of a slotted spoon as you add them to the pan. Return the chicken to the pan along with any juices that have accumulated on the platter. Bring to a boil, then reduce the heat to a simmer. Cover and cook, stirring occasionally, until the chicken is cooked through, about 30 minutes. Stir the peppers and mushrooms into the chicken. Return to a simmer, cover and cook to blend the flavors, about 10 minutes. The cacciatore may be set aside at this point for several hours before reheating and serving with bread to dip into the sauce. Serves 4.

[@lesliearno]

Prep Time 15 minutes Cook Time 80 minutes Servings 4 Ingredients 1/4 cup (2 fl. oz./60 ml) olive oil 2 red or green bell peppers, seeded and cut into strips 1 inch (2.5 cm) wide 1/2 lb. (250 g) mushrooms, sliced 1/4 inch (6 mm) thick 1 free-range chicken, about 3 lb. (1.5 kg), cut into serving pieces Kosher salt and freshly ground pepper 1/2 cup (4 fl. oz./125 ml) dry white wine 2 1/2 cups (1 lb./500 g) coarsely chopped yellow onions (about 2 medium onions) 2 garlic cloves, coarsely chopped 1 cup (7 oz./210 g) canned whole plum tomatoes or your favorite marinara sauce Directions In a large sauté pan over medium-high heat, warm the olive oil. Add the bell peppers and cook, stirring, until slightly softened, about 10 minutes. Remove from the pan and set aside. Add the mushrooms and cook, stirring, until slightly softened, about 8 minutes. Remove the vegetables from the pan and set aside. Season the chicken pieces with salt and pepper. Add to the pan and brown lightly on both sides, about 15 minutes total. Remove the chicken from the pan to a platter and set aside. Pour the wine into the pan and stir to incorporate any cooking juices. Add the onions and garlic and cook until the onions are slightly softened, about 3 minutes. Stir in the tomatoes, crushing them with your hand or the back of a slotted spoon as you add them to the pan. Return the chicken to the pan along with any juices that have accumulated on the platter. Bring to a boil, then reduce the heat to a simmer. Cover and cook, stirring occasionally, until the chicken is cooked through, about 30 minutes. Stir the peppers and mushrooms into the chicken. Return to a simmer, cover and cook to blend the flavors, about 10 minutes. The cacciatore may be set aside at this point for several hours before reheating and serving with bread to dip into the sauce. Serves 4. Variation: A rabbit cut into serving pieces may be substituted for the chicken. Omit the pepper and quarter rather than slice the mushrooms. To the basic recipe add 2 all-purpose potatoes, peeled, halved and each half quartered, and stir these into the pan along with the rabbit. Recipe adapted from The Tucci Cookbook, by Stanley Tucci with Joan and Stan Tucci, Gianni Scappin and Mimi Taft (Gallery Books, 2012)

[@xelakram]

@@lesliearno That is so, so kind of you. I really do appreciate it. Thank you so much for going to the trouble. 👍🏻

[@lesliearno]

@@xelakram My pleasure! Happy New Year!

[@xelakram]

@@lesliearno Happy New Year! 🙂

[@mattc3929]

I like Stan as an actor but what's his cooking credentials? Was he cook or chef ?

[@roey3039]

usually he's a better actor

[@henrimatisse7481]

shilling for Greennpan

[@gguidieri]

Coniglio alla cacciatora...

[@chepo44]

No seasoning

[@TheMarkofkane]

So smug.

[@petatrethewy2695]

Your pans are lovely, but completely unaffordable for a pensioner.

[@RobertSmith-up9rz]

Everything is wrong with this dish, from the name ("Hunter" and... chicken? LOL) to the constant boring tomato-based sauce.