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Hey everyone! Danny from Danny Mac's Kitchen
Great to see you guys Today we are revisiting
an oldy but a goody I'm talking about "chicken cacciatore" (italian
accent) it's definitely one of my favorite things
to make because it's cheap, it's super, super easy to make and
it's like seriously the ultimate comfort food
and when it's as cold as it is here I am down for some comfort food
I'm sure you've all had this before I'm going to show you my rendition
I change it up a little bit like I tend to do with things
and that's just my style so follow me let's get started
I'll show you what we need for today So to create this oldy but goody
I'm working with 4 chicken thighs right here I have one onion sliced
You know I like my things spicy so gotta have my cherry peppers in there
I got 2 cherry peppers chopped up I'm using about 4 ounces of chopped garlic
1 ounce of chopped oregano Roughly 3 to 4 tomatoes chopped but
like a good chop, not too small I like them to be whole or not whole
but bigger (rather) Sliced mushrooms, like 6 ounces
2 peppers: 1 red, 1 green sliced We're going to be using
a little bit of olive oil and I got 2 cups of chopped canned tomatoes
here First up get all of this additonal fat
off these thighs because it's gross and I don't want my cacciatore to be
a gross, oily mess So I'm just going to remove
any excess fat that I possibly can No one likes a greasy cacciatore (in a bad
italian accent) (laughs) Don't ask me where this stupid
accent is coming from Alright, another thing we're going to do is
I'm going to take the thigh bone out of here becasue you know what?
I'm not in the mood to deal with bones and it's just a simple step so..
The bone runs from here to here We're going to cut it
on each side Ok, just like that
Cut it on the other side just like that
Turn it so the bone is horizontal to you Ok, get your knife
Get it underneath it and just kinda slice through the top
Just like that and we're going to start pulling
this bone back It's being stubborn
Just, really with your knife start peeling it back
It's all going to come off Just like that
Easy, easy and just cut right around it
It just saves so much trouble when you're eating it, nobody wants to
deal with a stupid bone and if there is any other additional fat
get rid of it, we're looking ok maybe a little here
See what I mean, it's a simple step It takes 30 seconds
and do that for each one of the thighs So what we have left now are these thigh bones
Which you know what? Still have a lot of meat on them and we don't like to waste
anything here at Danny Mac's Kitchen so go ahead and cut that meat off because
we're going to incorporate it right into our dish
That looks about it Just keep that aside for now
In a large pot I've gotten about 3 to 4 ounces of olive oil hot over medium high heat
for about 30 to 45 seconds I'm going to go right in with the onions
and the peppers together Get them good and coated
Just like that We want these to caramelize
which is going to take about 8 minutes over medium high heat
Just get them all coated first Let them sit, stir, sit, stir...
You sit... Stir
Roughly about 8 minutes until they're really soft and translucent
been about 7-8 minutes It's looking good
Add the mushrooms The garlic
Give it a good stirring We are going to cook this
for another 5-6 minutes Stirring pretty much constantly
At this point just add the rest of your ingredients
Throw in that oregano These delicious, spicy cherry peppers
which I love so much Tomatoes
and the canned tomato Season this up with salt and pepper
and we're going to cook this mixture for roughly 25 minutes
Make sure you stir them all in This is going to be over medium heat
See I like it nice and chunky like that Like country style almost
A lot of people make it and they make it almost likea puree, I hate that
This is how I like it You know, a variation on a theme
you can do what you want, everybody does it a little bit differently
It's ok So yeah, medium heat like
20-25 minutes I'm going to say like 25 minutes
Just stir it intermittenly Since we have some time
I moved the sauce to the back burner Over low to medium low heat
I've got another saute pan ready over medium to medium high heat
I added about an ounce of olive oil We're going to pan sear our chicken thighs
Skin side down I'm going to do 2 at a time
I don't want to overcrowd the pan We want this to get like a really
awesome, golden, delicious amazing color It's going to make a really great presentation
It's going to take about 2-3 minutes so just let it sit here or give it a little toss
Every once and awhile take a peek see how the color is coming
We're looking at 3 and a half 4 minutes Let's take a look
Oh, magnificent Beautiful golden brown
Thats'a what your a looking'a for! (In bad italian accent)
(Giggles) I'm only going to cook it on the other side
for I dunno 10-15 seconds I'm going to remove it to another plate
Let them rest and I'm just going to repeat with the other 2 thighs
Also I failed to mention that I just put a little salt and pepper on here
that's all you need Just let them rest on the back
Get the other 2 on there Skin side down
and repeat 3-4 minutes
See you in a little bit We should be right about there
3 and a half minutes Yes we are
Another 10 seconds Just to give it a quick sear
We're almost done guys set your oven to 425 degrees
I have a nice little casserole dish Perfect size for my 4 thighs right here
I'm going to put the sauce on the bottom This is where my cacciatore differs
Traditonally the chicken is kind of like braised in the sauce but I don't
like doing it like that because I still want my chicken to be really crispy
and golden brown and if I braise it in the sauce I'm totally going to lose it
and it's not what I'm trying to acheive here So it's just my variation on a theme
Try it like this, if you don't like it go back to the other way
It's up to you I think you will like it though and
remember that chicken that you saved those little scraps just you know
cook them right in the sauce Put them around
You don't want to waste anything and take the thighs place it right on top
Press down as so
and I'm going to bake for...Yeah super crispy I don't want to lose that, that's
why I love making it like this So you have your oven preheated to 425
We're going to cook this for about 13 to 15 minutes
Should be absolutely perfect I do believe we are done!
Let's take this out Oh yeah we are done
Be very careful, very hot Very hot! as you can see
Ooh so excited...ok Let's plate her up
Yeah, still crispy, see that's what I want I'll get 2 on here I'm pretty hungry
I'm always hungry what am I talking about Mmm...smells divine!
I'm going to get some of the sauce on here Oh yeah!
Oh yes indeed! While you guys weren't looking I added
a little crushed red pepper I didn't want you to think I was nuts
if I did it in the beginning but I like my food spicy! I won't apoligize I
keep saying that haha That looks just fantastic
Let me give the plate a wipe Garnish with a little extra oregano
and thats a chicken a cacciatore Danny macs a style
Enjoy guys!! I do hope you enjoyed my rendition of
this classic Italian specialty I did put a little bit of a twist on it
You got to be adventurous You don't always have to make things the proper
way I like to experiment different cooking
methods and just I don't know putting my own spin on it you never know what
your going to come up with That's how discoveries are made all the time
I really hoped you enjoyed it If you really like this video give us a thumbs
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friends and family as well! Till next time great to see you
Danny from Danny Macs kitchen