Chef Ramsay makes a zesty Mediterranean inspired chicken cacciatore with charred romanesco and cheesy polenta.

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Gordon’s Chicken Cacciatore Recipe: Extended Version | Season 1 Ep. 9 | THE F WORD
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38 COMMENTS

  1. This looks really good. Just from the kinds of ingredients used one can tell there's a real depth of flavour. Gordon seems to have a great appreciation for different ingredients and how they can come together.

  2. this dish ends up being a 40 dollar dish when the restaurant can make it for half the price. lol love Ramsey but he makes it seem like we all have these ingredients at hand lmao. like out of no where he pops up with arrugala😭😭

  3. C'mon man ! Just adding salt and pepper isn't seasoning at all..come here to India the southern especially u ll get to know about seasonings and tastes.
    A simple home maker cooks far better than youu.

  4. Not a fan of Chef Ramsay's take on this. Using chicken breast is a bad move– it tends to dry out and lack flavor. Thighs/drumsticks are richer and will stay moist especially if you bake it with the sauce for a bit. The butter is totally unnecessary. Use a high quality EVOO and no need for butter (just be careful about the lower smoke point). Making the cacciatore slowly in a dutch oven with the olives in along with fresh thyme/rosemary will add a wild depth of flavor. I do like the way he lightens up the dish with salad. But if he skipped the butter, the dish shouldn't feel overly heavy.

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