It’s time to take your Chicken to the Next Level with this delicious Chicken Cacciatore! Gordon’s showing you what to do with chicken, polenta and broccolini to make the perfect meal for the family. A simple taste of the the Mediterranean
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*INGREDIENTS*
*Cacciatore*
2 tablespoons olive oil, plus more for drizzling
1 pound skin-on, chicken thighs
Kosher salt
Freshly ground black pepper
1 small yellow onion, diced
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
4 ounces whole white button mushrooms
4 ounces whole cherry tomatoes
2 tablespoons unsalted butter
½ teaspoon red chile flake
1 tablespoon tomato paste
4 ounces pitted green olives
2 tablespoons capers
¼ cup red wine
1 15-ounce can crushed tomatoes
1 tablespoon balsamic vinegar
*Polenta*
4 cups chicken stock
1 cup polenta
Kosher salt
Olive oil
4 ounces parmesan cheese, plus more for garnish
Freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
*Grilled Broccolini*
8 ounces broccolini
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
Red chile flake
2 tablespoons balsamic vinegar
*PROCEDURE*
1. Make the cacciatore: Preheat your oven to 325℉. Place a large skillet over medium heat.
2. Add the olive oil to the pan and season the chicken with salt and pepper. Place the chicken in the pan, skin-side down and cook until the skin is crispy and golden brown, about 4 minutes. Flip the chicken and continue cooking until browned on the other side. Remove the chicken from the pan and set aside.
3. Place the onions in the reserved fat in the skillet and cook until they begin to caramelize, about 3 minutes. Add the rosemary and thyme and cook until fragrant, about 1 minute. Add the mushrooms and cherry tomatoes and continue cooking until the tomatoes begin to blister, about 5 minutes. Add the butter and chile flakes and cook until the butter has melted completely. Add the tomato paste and stir to coat the vegetables. Let the tomato paste cook until it begins to caramelize, about 2 minutes. Add the olives, capers and red wine. Cook until the wine has reduced by half, then add the tomatoes and balsamic vinegar. Place the chicken thighs back into the pan and place in the oven until the chicken has reached an internal temperature of 165℉, about 15 minutes.
4. Make the polenta: Place the chicken stock in a medium saucepan over medium heat. Once boiling, whisk the polenta into the stock until it is completely absorbed. Remove the polenta from the heat and add in the salt, olive oil, parmesan, black pepper and butter. Whisk until the cheese and butter has melted completely. Add in the parsley and stir to combine.
5. Grill the broccolini: Place a grill pan over medium high heat. Drizzle the broccoli with olive oil and season with salt, black pepper and red chile flakes. Place the broccoli on the preheated grill and cook until lightly charred. Remove the broccolini to a bowl and toss with the balsamic vinegar.
6. Serve the chicken cacciatore over the polenta with a side of the grilled broccolini. Drizzle with olive oil and sprinkle with freshly grated parmesan
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Gordon Ramsay’s Cooks Up an Easy Chicken Cacciatore Recipe
https://www.youtube.com/channel/UCIEv3lZ_tNXHzL3ox-_uUGQ
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Wow fing hell why am I so surprised welcome to Next Level kitchen where I’m putting the challenge to my fellow judges and myself to give you amazing recipes to help take your cooking to the next level now today we’re cooking one of my favorites we are heading to Italy where I’m challenging
Myself to elevate a chicken catori to the next level basically the Hunter’s chicken the starch behind this dish is this quick fire plenter I’ve got boiling chicken stock you can make this with vegetable stock as well but this is a really fine beautiful plenter that literally Cooks in minutes and the good
News about this is once you’ve used it the leftovers you can refrigerate cut into croutons and Fry and they’re the most amazing Crouton especially in a salad first off I want to get the flavor into this catatory so I’m going to start cooking the chicken first now I want to
Sort of get this dish nice nice and Rich first off season the chicken lightly salt and pepper I’m going to cook this skinside down so I can render that fat down into the pan We Go Again always lay away from you so there’s no splashing of fat up your arm in and
Literally get that chicken cooked really important to get some color on these chicken thighs you can use drums or a chicken breast but I love using the thigh the brown meat that’s exactly where the flavor is and look at that skin the Skin’s got so much
Flavor now get your stock and bring that up to the boil before you add the palenta taste the stock really important so it’s really nice but it needs seasoning and if you season the stock the pent will take care of itself so a nice little pinch of salt in there first
I also like adding a touch of olive oil to that stock and that gives a really nice Sheen to the penta and Penta is such an easy delicious thing to make and goes well with chicken kaui now I’m not cooking the chicken yet all I’m doing is
Searing them off and once you’ve got the color as you can see I’ve got that nice chicken fat in there take my chicken out for 2 minutes and now I’ve got all that flavor in that pan and here’s how this dish starts to elevate onion literally not too fine okay this thing
Is a sort of it’s almost like a rustic dish Citori means the hunted and it’s a dish that dates back centuries onions in in that chicken fan useful now fill it up whole onion again this is the kind of dish with four chicken thighs can feed a family of four
Again not too fine on the onion cuz this thing cooks and when you pushed against the th stick it in the oven for literally half an hour nothing wrong with it at all now in onions in and now we’re going to start adding that flavor I’m going to
Build in a little touch of olive oil I’ve got some some fresh Rosemary just literally pull that off the stem some fresh thyme and just pull those little buds down and literally pull them from the stem and then from there with your knife just go through them once nice and rough
In and now we’re starting to build in that flavor it’s a very rustic Charming dish and something that really dates back centuries in Italy and there are so many variations of this dish I love it I absolutely love it now flatten out those onions okay I said this originates from
Italy so we can be a little bit more generous with that olive oil in and think of that olive oil Flavor now with that beautiful chicken fat mushrooms in no slicing of them whole tomatoes in and literally let that blister down let all the water come out of those mushrooms
And let it cook down now keep the heat nice and hot and then just spread all those onions the color of this dish when it comes out is beautiful I love it t up the gas now again little touch of salt and now little couple of cubes of butter and
This is where it really starts to get even more tastier because that chicken fat is doing its job the tomatoes are blistering the mushrooms are sauteing and those onions are almost just sort of adding so much sweetness a little touch of chili flake it’s going to give a
Little bit of heat and obviously with the kids don’t worry about the flakes but it’s just a really nice way of adding a little bit of heat to this dish now cook that down as you can see it’s all starting to melt into one beautiful pot now this is where the
Sauce starts to take on a little league of its own touch a tomato puree okay I always like to get that into the center of the pan and about a tablespoon and then literally roast it off the difference in flavor when you roast tomato puree is
Night and day take the back of the spatula and roast that tomato puree that gets rid of the acidity and gives it a really nice roasted tomato flavor and once you’ve roasted at the bottom of the pan then start incorporating it across the rest of the onions the mushrooms and the toms and
Look it’s all starting to cook down really nicely and then literally everything’s starting to combine into one honestly as a really good Chef’s tip roasting that tomato puree off the difference is night and day in terms of Flavor now look at those colors beautiful now we’re going to build in more layers of
Flavor olives just dot them around again keep them whole nice thing about this dish there’s nothing complicated there’s all amazing flavors that come together especially when it goes in the oven from there my Capers my Capers give it that little bit of acidity okay and it really
Does give that nice sort of sour taste to it a little touch of red wine just a touch let that evaporate really important you can see it coming together this dish takes about 20 minutes from start to finish but honestly you can do this with whole chicken thighs the drum
And the thigh and literally let it cook for an hour and a half there’s nothing that’s going to overcook in here it needs to be overcooked to taste absolutely delicious now stock get that up to a boil before we put the chicken in the oven now that we reduce the red
Wine look what’s happened to those Tomatoes they’re all blistered and that’s going to be a nice little fresh tomato pure in there that’s why it’s important to put them in early so you get all the nice sweetness coming out of those tomatoes and look you can identify the mushrooms tomatoes are disappearing and
Got this really nice sort of fragrant almost stew like of vegetables beautiful now your can of tomatoes and just fold in your can another season and then give that a really nice mix so all starts to blend in together now you can add a bit of stock here if
It’s getting a little bit too thick or water I prefer stock for obvious reasons the flavor is so much better but it’s so easy to do check your seasoning touch more salt little touch of pepper and now a little bit of acidity some delicious bosmic vinegar you’ll see why
It darkens this stew but it gives a really nice flavor especially to those olives I’m think of the ingredients in there now we get our chicken and our chicken goes literally back in and we sort of submerge it in those resting juices and literally dunk it down so
That skin is literally on top and nice and crispy resting juices into that sauce really important and then from there this whole thing goes in the oven literally a low oven 15 minutes max in we go now the pler the stock has boiled I’ve seasoned it as it comes to the boil
Gently sprinkle in your pler and whisk at the same time if you throw it in too quickly it’ll go lumpy and this is a really nice way of serving a delicious Penta especially cooked in chicken stock and now that it’s boiling it starts to thicken up nicely it’s almost like the consistency of
Custard I like it quite thick and then look beautiful once you got the thickness take it off the stove and start correcting that seasoning m touch more salt and now we’re going to start loading up and this is where this palenta goes into orbit beautiful age parmesan I like a
Little bite with my Penta so a little bit of fresh pepper and then a nice tablespoon of butter and now you whisk this thing but look what happens it just starts to take on the sort of richness and it becomes Regal and delicious the butter gives it that really nice creamy
Taste again correct the seasoning wow now just to finish that some parsley again Loosely chopped and that goes in right to the very end give that a really nice mix beautiful so you almost want it like just dropping through that whisk because it’s so fine it Cooks out so quickly and
Now the beautiful Italian kiss just drizzle your extra virgin olive oil over and sort of give it its final coat of jewels where it becomes shiny rich and that extra virgin olive oil gives it that really nice grassy delicious flavor look at that that is beautiful now one more garnish and that’s my
Broccolini M that is so good I’ve just cut my broccoli in half the stems I’m going drizzle them with some extra virgin olive oil I’m going to season them with some salt and pepper and then a light DUS in of chili flakes roll that round there’s something quite nice about
A crunch with broccolini it goes so well and also oiling the broccolini now not putting oil on the grill stops everything from going crazy so I just get the stems side down the bits that I’ve literally cut and I sort of place them on top and just press them in a
Little tip once you’ve got them on just get a little weight a little bit of pressure on there I like to use a lid and look push them down so once you got the smoke you call the fire brigade love That beautiful doesn’t this remind you of Snoop Dog’s kitchen now look they’re glazed they’re marked and the flavor of this broccoli listen it is sort of renowned as one of the most boring vge this way for me drizzle with olive oil cooked from raw the bites and the chili flakes are
Incredible from the look at that the flavor is incredible but it’s the bite this way for me is such a delicious way then from there again a little touch of extra virgin olive oil and then for a little touch of acidity an age Bal vinegar it
Is so good I can eat broccoli like this all day long just let them sit now think about it the rapid fire pla grilled broccoli and now the catori oh man look at that bubbling and juicy that is so beautiful so beautiful this is a perfect family meal for me because we started
Off with four chicken thighs and it’s evolved into this amazing beautiful big dinner pla sits beautifully and that’s why I put a little touch of olive oil at the end there because it stops you from getting a skin and look generous with the palenta but really generous I’ve worked
Worked hard today so I’m going to get two spoons of that Penta and then this broccoli just sits each side of that amazing Penta and when you look at the actual yield of this dish and how cheap it is to make honestly it’s a huge Staple in
Our house look at that useful the freshness in that broccoli is incredible I take my marinade that goes over and over and now for the exciting bin I get my spoon and I literally spoon the juice of that cator underneath no and then literally sit that on top the
Smell is beautiful SL your beautiful thigh and sit that on top and then I have to do it I spent a year in itally working and olive oil honestly just a touch over the top drizzled and drizzled and then that little touch of salt at the end but it’s not just salt
It’s age parmesan that just puts this dish into the Premier League of Italian cuisine chicken cajori bella bella bella thank you so much for watching now please let me know in the comments what you think of the dish and don’t forget to subscribe for more exciting videos thank you
