An, when I just lick my lips.
[PIANO PLAYING]
Hi, and welcome to
Vincenzo's Plate,
where amazing homemade
Italian food is made.
Today, we are making one of the
most popular Italian recipes
around the world--
chicken cacciatore.
[NON-ENGLISH SPEECH]
And what does it mean?
This means the hunter's
chicken, or the chicken hunters.
And the hunters
normally go to the bush.
And what do you
find in the bush?
You find porcini mushrooms.
You find more wild mushrooms.
You find truffles and more
wild produce-- the best.
So I'm going to
take this chicken
cacciatore to the next level by
using porcini mushrooms-- yeah.
This is something that you
will find five star Michelin
restaurant.
But the best part is, you're
making these yourself at home.
Guys, let's make this
easy chicken cacciatore
with porcini mushrooms.
And please, please, please
don't buy the chicken
from those big shops.
Buy it from your trusted
butcher or from the farmer.
We need to support real food.
This is the food that we need.
Eggs, chicken come
from the farm,
not from those big
shops who sell chicken
full of steroids and hormones.
We don't need that.
Let's go into details now.
First thing to do is to get
some nice dry porcini mushrooms
and soak them in hot water so
they'll become nice and soft.
Now, in a nice pot, we want to
put extra virgin olive oil--
and make sure it's
extra virgin olive
oil-- and two cloves of garlic.
And then we add a
little bit of rosemary.
So we get the oil to
get a bit of a flavor.
You cook it for a
couple of minutes
just because, like
I said, we want
the oil to add a nice taste.
And then we add the chicken.
So we got chicken thighs.
We got chicken drumsticks,
chicken wings-- a mix.
It's a 1 kilo of chicken.
That's what I've got today.
You put them in the pan.
You make sure you pull
them so they are nice,
next to each other.
And then we start cooking them.
I like to cook them for
five minutes on each side
so you get the a
little bit brown.
And then we start
adding flavors.
So we start with the
paper and the salt,
which is very important.
And then we wanted to add
a little bit of dry herbs.
I use a mix of margarine
and thyme for this.
Now, again, we turn them again.
So let's say we want to
do maybe five minutes
one side, five minutes
the other side.
And then we had one carrot
cut into small pieces and one
celery stick cut
into small pieces.
And now we are ready to
go to the final step.
So after about 50 minutes
that we are cooking it,
we want to have a
glass of white wine.
Feel free to use red wine.
I like to use the white wine
for better presentation.
Now, it's time for you to
close the top just with a lid.
And you want to keep
the flavors in there.
Again, we want to
rotate it one more time.
We do this cooking in the
wine for about 10 minutes,
and you will see when
the wine evaporates.
When the wine is gone, you
add the Italian pasada--
Italian tomato sauce, or
just Italian finely chopped
tomatoes.
You need to get this beautiful
flavor from the tomato.
Now, the porcini mushrooms
are ready to go in.
Make sure you strain the water,
because they dry porcini--
they hold a little bit
of sand from the ground.
You don't want that.
Now, final step-- last
20 minutes of cooking.
Were cooking this beautiful
chicken cacciatore
for the last 20 minutes.
And you want to rotate
them every now and then.
First, because you don't
want the chicken to get
stuck to the bottom.
Second, because you want to make
sure that the chicken is cooked
properly everywhere, evenly.
And look, this is heaven.
Now, when you serve this
beautiful chicken or any dish
that you serve, make sure
you put pride into it.
So put a little bit of
sauce in the middle.
Use a nice plate.
Decorate it properly.
Put the sauce on top.
And just a final touch--
a little bit of parsley.
Very simple, but it's
always nice to present
it this way to your
guests and for yourself.
Foodie friends, I can't describe
the smell in my kitchen.
The fungi porcini is unique.
If you never had fungi porcini
before, you're missing out.
Now, the best
chicken cacciatore--
it's about to be enjoyed
by Vincenzo's Plate.
And I want you to make it.
Help me to make this video
one of the most popular videos
on YouTube.
Just like it, comment, and
share it with your friends.
Of course, red wine is what you
need too have-- it's a must--
with chicken cacciatore.
I'm using a [NON-ENGLISH SPEECH]
today-- it's a new winery.
Thank you very much
for watching my show.
We'll see you on the
next Vincenzo's Plate
with your recipe.
[NON-ENGLISH SPEECH]
Vincenzo's Plate.
Mmm.
Mmm.
Mmm.
Nice, moist, tasty, ah,
when I just lick my lips.
Mmm.
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