In HD Videos, Nutrition

October 03, 2012

Video Article

In Italian, “cacciatore” means “hunter.” In cooking, “alla cacciatora” refers to a meal prepared hunter-style with tomatoes, onions, herbs, often bell pepper and sometimes wine.

“Whenever you see the rubber gloves come out and a pot that big on the stove, you know something great’s about to happen,” chef Nick Massie says.

Massie starts by quartering two whole chickens. He throws in oregano, Italian seasoning, salt, pepper, chili, white pepper, paprika and olive oil, and he mixes it by hand. Then he cuts up onions, carrots, mushrooms, green peppers, yellow peppers, red peppers and squash—all of which he pours into the pot with the seared chicken. Afterward, he pours in roughly three cups of red wine. Minutes later, he adds whole canned tomatoes, as well as tomato sauce.

“It’s gonna be good, you guys,” says Massie, who runs PaleoNick.com. “It’s gonna be really good.”

Finally, he adds elk sausage and a scoop of roasted garlic purée for a chicken cacciatore good for 12 to 16 meals.

“There ya have it: chicken cacciatore—hunter-style chicken stew.”

6min 28sec

HD file size: 157 MB
SD wmv file size: 168 MB
SD mov file size: 36 MB

Please note: For smoother viewing of HD videos, please download the entire file to your hard drive before watching it (right-click and choose Save Link As...).

Additional reading: God of the Grill by Nick Massie, published June 13, 2012.

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8 Comments on “Cooking Chicken Cacciatore ”

1

wrote …

Awesome Nick! You're killing it, buddy!

2

wrote …

Nick, that is a beautiful velvety sauce. I'm making that this weekend! My favorite ingredient is your roasted garlic. Thanks for sharing your recipes and lessons in how to prep, organize, and clean as you go. Your videos are an inspiration when I just want to cook something healthy, but have to face the discerning critics...my family of 6. So far all your recipes are award winning in our house.

3

wrote …

Easily my favorite CrossFit Videos are cooking with Nick! LOVE IT!

4

Nigel Gordijk wrote …

Nick: How do you stop the chicken - or any meat - from sticking to a pan that doesn't have a non-stick coating? Is it the temperature?

5

wrote …

Nick, the Drizzler approves! But you do need to start wearing an apron so you don't have to change your shirt 5 times throughout HA!

6

wrote …

Paleo Nick!! You have made my family's paleo culinary journey amazing!! I love your site, and haven't had a recipe fail me yet. Keep up the great work!

7

replied to comment from Nigel Gordijk

Nigel,
Good question.
If you use a seasoned pan, this will typically prevent any sticking. There are several ways to ensure that your pan is seasoned. However, the easiest I've found is this:
1. Heat the pan until hot, 350-400 degrees F. This will open up the pores of whatever material you are dealing with i.e. aluminum, stainless steel, cast iron, etc...
2. Add 2-3 Tablespoons of Olive Oil to the pan and remove it from the heat.
3. Swirl pan to coat the entire cooking surface with oil. You can even use a bunched up paper towel at this point to help distribute the oil. Make sure that there is not standing oil in the pan and be careful not to burn yourself.
4. Add 1 Tablespoon of Kosher Salt and using another paper towel, scrub the pan with the salt, applying ample pressure in an attempt to press the salt into the open, oiled pores. You'll feel/see it smooth out and leave a shiny surface. At this point, you should be golden.
To test your seasoning, reheat the pan over medium heat until approximately 300 degrees F. Add a small amount of oil or butter and then crack an egg into the pan. Give it a few seconds to cook and then shake the pan back and forth. You should see the egg slide easily over the surface of the pan. If this is not the case, repeat the above steps until it is.
There are other ways to do this, so do some research and find what works for you. This is the method that I use and I've had great success.
Other tips are:
1. Always start your meat skin side down, even if it is skinless you can tell which side the skin was on.
2. Use sufficient cooking agent. i.e. oil, water, fat
3. Dry your proteins with paper towel before cooking.
4. And, most importantly, always preheat your pan.
I hope this helps!
Thanks for chiming in.
Sincerely,
Nick

8

Thanks, Nick.

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