Ep 4. Secrets to Chicken Cacciatore

In Secrets of a Restaurant Chef season 3 episode 4, titled "Secrets to Chicken Cacciatore," Chef Anne Burrell shares her secrets for making the classic Italian dish, chicken cacciatore.

The episode begins with Chef Anne discussing the history of chicken cacciatore and its importance in Italian cuisine. She then begins to prepare the dish, starting with the chicken. Chef Anne stresses the importance of using skin-on, bone-in chicken thighs for the best flavor and texture. She sears the chicken in a hot pan to create a crispy, browned exterior before setting it aside.

Next, Chef Anne adds onions, garlic, and mushrooms to the same pan, using the flavorful bits left behind by the chicken to build the base of the dish. She adds red wine and chicken broth to deglaze the pan, creating a rich sauce that will simmer with the chicken.

Chef Anne then returns the chicken to the pan, along with canned tomatoes, thyme, oregano, and bay leaves. She covers the pan and lets the chicken cook for about 30 minutes, allowing the flavors to meld together. She recommends serving the chicken cacciatore over polenta or pasta, and garnishing with fresh parsley and grated Parmesan cheese.

Throughout the episode, Chef Anne shares tips for achieving the perfect balance of flavors in chicken cacciatore. She emphasizes the importance of properly seasoning the chicken and the sauce, and advises against using too much tomato sauce or too many spices. She also encourages viewers to taste the dish throughout the cooking process and make adjustments as needed.

In addition to the main dish, Chef Anne also prepares a side dish of roasted broccoli rabe with garlic and chili flakes. She demonstrates how to blanch the broccoli rabe to remove some of the bitterness, then roasts it in the oven with olive oil, garlic, and chili flakes for added flavor.

Overall, "Secrets to Chicken Cacciatore" is a helpful and informative episode for any home cook looking to master the classic Italian dish. Chef Anne's straightforward approach and emphasis on simple, fresh ingredients make this recipe accessible and delicious.