Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Chicken Cacciatore

Made Chicken Cacciatore last night for the first time in a long time, it was delicious.

Got the recipe from Chef Jean Pierre who have an excellent YouTube, with lots of Great recipes, he is outstanding.

My pictures do not do it justice.

Chicken Cacciatore was the first solid food my parents introduced to me when it was time to switch from baby food. They said I ate like a little glutton

😁

Since I’m a chicken cacciatore expert from that day forward, I’d say the ingredients used in his version aren’t what you’d find traditionally

Beware of Italian recipes from French chefs. 😂

“Chicken Cacciatore” means chicken “hunter’s style”. The ingredients used are simple and what might be found in camp after a day of hunting

I guess any preparation could be called “alla Cacciatore”, but I’ve never seen calamata olives and capers used in Cacciatore. The flavors are too strong to use in the dish and take it somewhere else

We usually use carrots, onion, mushrooms and bell pepper

Fresh basil and oregano and Italian parsley

Lidia’s recipe looks good and here’s a hand-written recipe of my Mother’s




Try this one next. I’m doing it tonight

I hear you on the French influence inserted into Italian cooking.

Your mother has great handwriting! I will try yours next and when I make it I will post the pictures.

Here is a question for you, my grandmother made the Best Rice and Raisin Pudding I ever had. She passed before I was able to ask her to write down her recipe. I remember she used a double boiler. We take some things for granted.

Do you have a Kick Ass Rice and Raisin Pudding recipe to share? I made Jean Pierre's version last night, but I did not like it at all, in fact, I am throwing it away lol

Cheers ~

Yes I do. It’s simple


Cacciatore




Here’s something more along the lines of what you did. Chicken with Kalamata olives and Tomatoes




This one was really good. Lemon and Olives

Grandmother’s Rice Pudding

WOW!!!!!!!!!

Now that is a Chicken Cacciatore, Outstanding!!!! I'll bet it is great with Cottontail.

And I can't wait to try her Rice and Raisin Pudding, I was quite depressed AGAIN last night. Do you know what type of rice she used, it makes a big difference, from what I am learning "The Hard Way" lol

Thanks, man. I have it before and I'll say it again, you are the best cook on this forum.

Regular long grain white rice

The Chicken and Sausage with Lentils







Old Fashioned Rice Pudding

Stellar as usual man!

I tried making Old Fashioned Rice and Raisin Pudding again a different way, nothing is as good as my Grandmothers.

I was very young when she made it for us all the time, it was our #1 request. I remember her using a double boiler, other than that I do not know anything. What I would give to have her recipe!

Real pain in the azz to let a simple recipe defeat me lol. My Grandmother's was very creamy and not firm like the Old Fashioned one that I just made.

I used rum-soaked raisins, which I soaked in two full bottles of rum for a month, they were good.

I will be trying your mother's recipe next.

Bake at 350° for 1 hour and 10 minutes. It will be puffed up like the recipe says but jiggly

Recipe is hard to read as it was written by my grandmother probably 50 years ago, so if you have questions, ask me for clarification


It’s a very simple recipe but if you overcook it, it will be too firm.

I plump the raisins in brandy, rum, bourbon or whatever I have

Don’t pack the rice into one cup measure. Loosely

After it bakes, you’ll have rice and raisins at the bottom, and a nice custard at the top

I just brought my 93 year old mother a bowl and she pigged out!

Here is a trick for you.

If you don't want your raisins to sink, dust them in flour, that way they stay at the top.

Next time I make it I am going to bake it for only 30 minutes, I prefer it very loose and creamy. I baked the last batch at 350 for an hour, it got way too firm.