1. In a bowl add chicken and season with salt and pepper 2. In a large sauté pan heat oil and add your chicken skin side down and cook for 2 minutes. 3. Once skin is golden brown flip and cook for an ...

Rooted in Italian tradition, chicken cacciatore—meaning “hunter-style”—was originally a rustic dish made with whatever was on hand. Our modern take keeps that comforting vibe but makes it foolproof ...

Hi, I am Chef John Politte a professional chef who will teach you how to: • Build flavor with cooking methods, • Show you ...

1. Place flour in a shallow bowl. Cut each chicken breast in half on the diagonal to make 4 roughly equal portions; sprinkle with 1/8 teaspoon salt and pepper. Dredge the chicken in the flour and ...

Chicken Cacciatore is a beloved braise with Italian roots. There are many variations in Italy, most often based on the ingredients available in specific regions. In southern Italy, cacciatore often ...

For someone who collects, develops and cooks recipes for a living, I have an extremely inefficient, you might say nonexistent, organization system for keeping track of all of them. There are cookbooks ...