Gordon Ramsay Cooks Up an Easy Chicken Cacciatore Recipe

Wow, fuck, why am I so surprised? Welcome to Next Level Kitchen, where I challenge my fellow judges and myself to provide you with amazing

recipe

s that will help you take your cooking to the next level. Now, today we will cook one of my favorites. We're headed to Italy, where I'm challenging myself to take a catori

chicken

to the next level, basically the Hunter

chicken

. The starch behind this dish is this quick-fire filling. I have boiling chicken broth, you can also make it with vegetable broth. but this is a great beautiful masher that literally

cooks

in minutes and the good news is that once you've used it, you can refrigerate the leftovers, cut them into croutons and fry them, and they are the most amazing croutons, especially in a salad.

I want to flavor this tasting, so I'll start cooking the chicken first. Now I want this dish to be nice and rich. First, season the chicken with a little salt and pepper. I'm going to cook this side of the skin. down to be able to place that fat in the pan. We Go Again always stand away from you so we don't splatter grease on your arm and literally cook the chicken. It's very important to give some color to these chicken thighs, you can use drumsticks or a chicken breast, but I love using the thigh, the browned meat, that's exactly where the flavor is and look at that skin, the skin has a lot of flavor .

Now take your broth and bring it to a boil before adding the shoulder. Try the broth, it is very important. so it's very good, but it needs seasoning and if you season the broth, the broth will take care of itself, so add a pinch of salt first. I also like to add a touch of olive oil to that broth and that gives it a really nice shine. al penta y Penta is something delicious and

easy

to make and goes well with chicken kaui. Now I'm not cooking the chicken, but all I do is brown it and once it's got the color, as you can see, I've got that good chicken fat in there, take my chicken out for 2 minutes and now I've got all that flavor in that pan and this is how this dish starts to raise the onion literally not very fine okay this thing is almost like a rustic dish Citori means hunted and it's a dish that goes back centuries onions on that useful chicken fan now fill it up again with whole onion this is the kind of dish with four chicken thighs that can feed a family of four again not very good on the onion because this thing

cooks

and when you push against the tenth, put it in the oven for literally half an hour , there's nothing wrong with onion now and now we're going to start adding that flavor.

I'm going to add a little bit of olive oil, I've got some fresh rosemary, literally pull it off the stem, some fresh thyme and just pull those little sprouts down and literally pull them off the stem and then from there with your knife just go through. They used to be nice and harsh and now we're starting to develop that flavor. It is a very rustic lovely dish and something that really goes back centuries in Italy and there are so many variations of this dish. I love it, I love it, now flattened. take out those onions okay I said this originates from Italy so we can be a little more generous with that olive oil and think about that olive oil.

Savor now with those beautiful mushrooms with chicken fat without slicing them, whole tomatoes and literally let that blister let all the water out of those mushrooms and let it cook now keep the heat nice and hot and then just spread all those onions. The color of this plate when it comes out is beautiful. I love it. Turn up the gas now again. a little salt and now a couple of cubes of butter and this is where it really starts to get even tastier because the fat from the chicken is doing its job, the tomatoes are blistering, the mushrooms are sautéing and the onions are almost being added .

Lots of sweetness, a little hint of chili flakes, it's going to give it a little bit of heat and obviously with kids don't worry about the flakes, but it's a really nice way to add a little bit of heat to this dish, now cook it. as you can see it's all starting to melt into a beautiful pot, now this is where the sauce starts to take on a little bit of its own twist, a tomato puree. Well, I always like to put it in the center of the pan and about a tablespoon. and then literally roasting it to eliminate the difference in flavor when you roast tomato puree it's day and night, take the back of your spatula and roast that tomato puree which cuts out the acidity and gives it a really nice roasted tomato flavor and once you've roasted it in the bottom of the pan, then start incorporating it into the rest of the onions, mushrooms and tomatoes and lo and behold, it all starts to cook really well and then literally everything starts to come together into one, honestly, like a very good tip from the chef for grilling that. tomato puree the difference is night and day in terms of Flavor now look at those beautiful colors now let's build more layers of flavor olives just splash them again keep them whole The good thing about this dish there is nothing complicated, there are all incredible flavors that come together They combine especially when put in the oven.

From there, my capers, my capers, give it a little bit of acidity, okay, and really give it that nice bitter flavor. A little touch of red wine, just a touch. evaporating is very important, you can see it coming together, this dish takes about 20 minutes from start to finish, but honestly you can make this with whole chicken thighs, the thigh and the thigh and literally let it cook for an hour and a half, There's nothing that's going to overcook here, it needs to be overcooked for it to taste absolutely delicious. Now bring the broth to a boil before putting the chicken in the oven.

Now that we cut back on the red wine, look what happened to those tomatoes. They're all blistered and that's going to There's a little pure fresh tomato in there, so it's important to put them in early to get all the nice sweetness that comes out of those tomatoes and look, you can identify the mushrooms. The tomatoes are disappearing and they got this really nice kind of fragrant stew. like vegetables, beautiful now your can of tomatoes and just fold the can another season and then give it a really good mix so that everything starts to blend together now you can add a little bit of broth here if it's getting too thick or water I prefer broth for reasons obviously the flavor is much better but it is very

easy

to make check your touch of seasoning plus salt a touch of pepper and now a little acidity a little bosmic vinegar delicious you will see why it darkens this stew but it gives it a really pleasant flavor, especially to those olives.

I think about the ingredients it contains. Now we get our chicken and our chicken literally goes back in and we dip it in those resting juices and we literally dip it so the skin stays on. literally on top and resting juices nice and crispy in that really important sauce and then from there all this goes in the oven literally in the oven under 15 minutes max, come on now that the broth has boiled I've seasoned it as it comes until it boils, sprinkle gently the pler and whisk at the same time, if you pour it in too quickly it will cause lumps and this is a really nice way to serve a delicious Penta specially cooked in chicken broth and now that it's boiling it starts. to thicken well it is almost like the consistency of a custard.

I like it pretty thick and then it looks beautiful once you get the thickness down, take it off the stove and start correcting that seasoning. I touch more salt and now we're going to start loading and this is where this paddle comes into orbit beautiful aged parmesan. I like to give my Penta a little bite, so a little bit of fresh pepper and then a good spoonful of butter and now you beat this in, but watch what happens, it just starts to take on the kind of richness and it becomes majestic and delicious. , the butter gives it that really nice creamy flavor again, correct the seasoning.

Wow, now just to finish, some parsley again. Chopped loosely and that goes all the way, it gives it a really nice, beautiful blend. you almost want it like just dropping it through that whisk because it's so fine it cooks really quickly and now the beautiful Italian kiss you just drizzle your extra virgin olive oil on it and you give it its final layer of jewels where it becomes shiny and rich. The extra virgin olive oil gives it that really nice delicious grassy flavor, look at that, that's beautiful, now one more garnish and that's my broccolini M, which is so good.

I just cut my broccoli in half of the stems. I'm going to sprinkle some on them. extra virgin olive oil I'm going to season them with a little salt and pepper and then a little DUS of rolled chili flakes, there is something quite good about a crispy with broccolini, it goes very well and also grease the broccolini now without putting oil on the grill it keeps everything from going crazy so I just put the stems on the stems side down that I literally cut off and put them on top and press them into a little tip once you have them on just get a little bit of weight a little bit of pressure there I like to use a lid and look, push them down so once you have the smoke you call the fire department, I love it, how beautiful, doesn't this remind you of Snoop Dog's kitchen?

Now look, they're glazed. They are marked and the taste of this broccoli, listen, is known as one of the most boring vge. This way for me, drizzle it with raw cooked olive oil, the bites and chili flakes are amazing from what the taste looks like. incredible but the bite is this way for me it is such a delicious way then again a touch of extra virgin olive oil and then to give it a touch of acidity an aged Bal vinegar it is so good that I can eat broccoli like this all day long just let them sit now think about it the quick roasted broccoli and now the catori oh man look at that bubbly and juicy it's so beautiful so beautiful this is a perfect family meal for me because we started with four chicken thighs and it has evolved until it becomes this incredible beautiful big dinner plate that sits wonderfully and that's why I put a little bit of olive oil at the end because it keeps you from getting skin and looking generous with the palette, but really generous.

I have worked hard today. so I'm going to take two tablespoons of that Penta and then this broccoli goes on either side of that amazing Penta and when you look at the actual performance of this dish and how cheap it is to make, honestly, it's a huge staple in our house. look how useful, the freshness of that broccoli is incredible. I take my marinade that repeats itself over and over again and now for the exciting container, I take my spoon and I literally put the juice of that cator underneath, no and then I literally sit it on top of the smell.

It's beautiful SL your beautiful thigh and sit on it and then I have to do it. I spent a year working in Italy and honestly, olive oil just a touch on top drizzled and drizzled and then that little hint of salt at the end, but it's not just the salt, it's the aged parmesan that puts this dish in the Premier League. Italian Cuisine League Chicken Cajori Bella Bella Bella Thank you so much for watching now, let me know in the comments what you think of the dish and don't forget to subscribe. For more exciting videos thank you.