CHICKEN CACCIATORE – The Creamiest Tuscan Hunter’s Chicken You’ll Ever Taste!
Today we cook the original Tuscan-style Cacciatore Chicken: perfect sear, rustic vegetables, deep wine flavor and a final secret trick used in real trattorias.
👇 Ingredients
1 kg chicken pieces
3 tbsp olive oil
Garlic, rosemary
Onion, carrot, celery
100 ml red wine
400 g tomato pulp
80 g black olives
Salt, pepper
1 tsp red vinegar (secret trick!)
🔥 Chef tip:
Let the chicken brown WITHOUT touching it too much—this makes the flavor explode.
⏱️ TIMESTAMPS – CHICKEN CACCIATORE
0:32 – Ingredients Overview
Full presentation of all ingredients and quantities.
Key points:
• 1 kg chicken
• Cherry tomatoes, olives, vegetables
• Red wine and olive oil
0:45 – Pot & Olive Oil
Hot pot on the stove with extra virgin olive oil.
Key points:
• Proper heat
• Olive oil as the base of Italian cooking
0:52 – Soffritto Base
Onion, carrot, and celery go into the pot to build flavor.
Key points:
• Classic Italian soffritto
• Aroma development
1:06 – Adding the Chicken
The chicken is added and browned until golden.
Key points:
• Browning, not boiling
• Color = flavor
1:12 – Proper Browning Technique
Explanation of sizzling and correct browning.
Key points:
• High enough heat
• Turn the chicken evenly
1:20 – Chicken Meets the Soffritto
Mini description:
Chicken and vegetables are mixed together to combine flavors.
Key points:
• Flavor integration
• Foundation of the sauce
1:24 – Garlic & Rosemary
Garlic and rosemary are added for aroma.
Key points:
• Fresh herbs
• Rustic Italian profile
1:36 – Deglazing with Red Wine
Red wine is added and alcohol evaporates.
Key points:
• Deglazing the pan
• Depth of flavor
1:44 – Vinegar Touch
Vinegar is added to awaken the flavors.
Key points:
• Balance acidity
• Traditional cacciatore technique
1:53 – Cherry Tomatoes
Fresh cherry tomatoes go into the pot.
Key points:
• Natural sweetness
• Immediate color change
1:59 – Tomato Purée
Tomato purée is added for creaminess and structure.
Key points:
• Sauce consistency
• Richer texture
2:06 – Black Olives
Black olives complete the authentic cacciatore flavor.
Key points:
• Salty contrast
• Traditional ingredient
2:13 – Seasoning
Salt and pepper are added.
Key points:
• Final flavor adjustment
• Balance, not excess
2:21 – Slow Cooking
The pot is covered and cooked slowly for 45 minutes.
Key points:
• Low heat
• Patience is essential
2:45 – No Water Rule
Reminder not to add water.
Key points:
• Cook only with natural juices
• Authentic technique
2:57 – Ivan’s Secret Trick
Always baste the chicken with hot sauce from the pan.
Key points:
• Ultimate tenderness
• Professional tip
👩🍳 Special Collaboration!
This video was created together with Selvaggia – salutebellezzaumore 💚
We’re joining forces to talk about cooking, health, wellness, and a touch of history — two channels, one shared passion for a healthy life!
🎥 Subscribe to the channel 👉 [Padellando_con_Ivan] [http://www.youtube.com/@UCP2SEwQ33DFSjOOm2TocPLg]
🍝💚 Want to stay in shape even after those pappardelle with wild boar?
Check out the tips from 👉 [ Selvaggia “salutebellezzaumore“] [http://www.youtube.com/@UCZ_y-oJj0MfIUHLwy4aKfEw]
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