Hello friends, another wonderful Family Dinner meal that is sure to impress! Packed with tons of flavor and of course Onyo! Be sure to check out our other under the Essentials playlist where you will find Clarified Butter and Chicken Stock. Let me know in the comments how you did in the comments below!
1 ½cupGreen, Red and Yellow mixed peppers sliced or diced
1 ½poundCherry Tomatoes (if available)
4 to 6fresh whole Garlic Cloves
1tablespoonfresh Sage – chopped
1tablespoonfresh Oregano – chopped
2cupsdry Red Wine, we are using a Chianti Classico
1 ½cupsChicken Stock
12ouncesapprox. Tomato Purée
1can 35 ounces Peeled Tomatoes - chopped
1 ½cupmixed PITTED Greek, French or Italian Olives
1tablespoonLemon Zest - grated
2tablespoonssmall Non-Pareille Capers - drained
2tablespoonsfresh Parsley - chopped
Salt and Pepper to taste
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Recipe Instructions
Combine flour, salt and pepper on a large plate. Dredge chicken pieces in the flour. In a large fry pan, heat 2 tablespoons olive oil. Brown chicken pieces until golden brown on all sides. Remove and set aside.
In a large pot (Chef is using a 7 quart STAUB in the video), add bacon and sauté for 5 minutes, add the onions and sauté until golden brown. Add peppers and sweat for several minutes, add cherry tomatoes, can tomatoes, garlic, and when fragrant, sage and oregano and red wine. Let the wine come to boil and reduce for about 4/5 minutes. Add tomato purée and chicken stock, bring to a simmer and add the chicken pieces.
Cook slowly for about 45 minutes or until chicken meat comes off the bone easily.
Adjust seasoning with salt and pepper to taste. Add the olives and the capers and grate the lemon zest, and finely chopped fresh parsley, cover and let rest for 10 minutes to infuse all flavors.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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13 Comments
Ron Boal
on February 11, 2024 at 12:39 am
Hi Jean
I have always enjoyed cooking and now at 82 years old you have reinvigorated me to greater heights. Thank you for giving me new purpose and enjoying life to the fullest.
Ron
Pasha Gleyzer
on July 14, 2023 at 7:28 pm
I saw butter in the ingredients, but you did not use it.
Ron
on February 11, 2024 at 12:48 am
as Jean Pierre would say, when in doubt add butter LOL
Gerry Slater
on April 10, 2023 at 4:36 pm
I have greatly enjoyed watching many of your You Tube videos . Your recipes are spot-on, and I love how you pull all the flavor out of your ingredients. I have made this chicken cacciatore many times with great acclaim. I was getting sick of the wannabe chefs on the Food Channel, and you are a breath of fresh air. Thank you. And always remember, the Onyos are always First. Be well.
Chef Jean-Pierre
on April 16, 2023 at 6:05 pm
🙏🙏🙏👍❤️
Richard P.
on April 4, 2023 at 12:31 am
I want to thank you for this wonderful recipe and dish. Eating this truly reminded me of “Remy” (Ratatouille movie reference) when he was describing how to appreciate different flavors to his friend. Every bite was so different and so delicious. One bite you get a taste of a sweet pepper, another bite an exploding acidy cherry tomato, another a tangy olive and then in another you’re hit with the flavor of a wonderful crusty and smoky piece of bacon! I had this with rice. “It was amazing my friend!!” I am a true fan and I appreciate your teaching, enthusiasm, sense of humor, and attention to detail. Thank you.
Chef Jean-Pierre
on April 5, 2023 at 4:02 pm
Thank you do much! 🙏🙏🙏😊
Duane Leong
on March 5, 2023 at 6:19 pm
Chef,
Wife and I are NOT wine drinkers, but we are willing to try using wines for cooking. Is it possible to have just one red and one white bottle of wine on hand for cooking and could those types be fortified wines? If so, could you recommend wines to buy?
Thank you very much!
Chef Jean-Pierre
on March 14, 2023 at 7:15 pm
Wine does not save well after it is opened! Unless you have a “Vacu Vin Wine Saver”, you can get them online. Try first an inexpensive Sauvignon Blanc for the white and a Ruby Port wine for the red. Trader Joe has some really great deals! Good luck! 😊
Ursula
on February 12, 2023 at 1:39 am
Chef uses tomato purée.. is that passata?
Chef Jean-Pierre
on February 18, 2023 at 5:28 pm
Passata is an uncooked and strained “sauce” while tomato puree is a thicker paste made from cooking tomatoes without seeds ad skin.
Terry Fowler
on January 29, 2023 at 8:40 pm
Chef says he’s using a certain kind of tomato but I can’t make it out. Since I’ll be planting tomatoes in March I’d like to know what variety he’s talking about.
Chef Jean-Pierre
on February 2, 2023 at 9:03 pm
The tomatoes are plum tomatoes and the brand is LaValle 😊
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Hi Jean
I have always enjoyed cooking and now at 82 years old you have reinvigorated me to greater heights. Thank you for giving me new purpose and enjoying life to the fullest.
Ron
I saw butter in the ingredients, but you did not use it.
as Jean Pierre would say, when in doubt add butter LOL
I have greatly enjoyed watching many of your You Tube videos . Your recipes are spot-on, and I love how you pull all the flavor out of your ingredients. I have made this chicken cacciatore many times with great acclaim. I was getting sick of the wannabe chefs on the Food Channel, and you are a breath of fresh air. Thank you. And always remember, the Onyos are always First. Be well.
🙏🙏🙏👍❤️
I want to thank you for this wonderful recipe and dish. Eating this truly reminded me of “Remy” (Ratatouille movie reference) when he was describing how to appreciate different flavors to his friend. Every bite was so different and so delicious. One bite you get a taste of a sweet pepper, another bite an exploding acidy cherry tomato, another a tangy olive and then in another you’re hit with the flavor of a wonderful crusty and smoky piece of bacon! I had this with rice. “It was amazing my friend!!” I am a true fan and I appreciate your teaching, enthusiasm, sense of humor, and attention to detail. Thank you.
Thank you do much! 🙏🙏🙏😊
Chef,
Wife and I are NOT wine drinkers, but we are willing to try using wines for cooking. Is it possible to have just one red and one white bottle of wine on hand for cooking and could those types be fortified wines? If so, could you recommend wines to buy?
Thank you very much!
Wine does not save well after it is opened! Unless you have a “Vacu Vin Wine Saver”, you can get them online. Try first an inexpensive Sauvignon Blanc for the white and a Ruby Port wine for the red. Trader Joe has some really great deals! Good luck! 😊
Chef uses tomato purée.. is that passata?
Passata is an uncooked and strained “sauce” while tomato puree is a thicker paste made from cooking tomatoes without seeds ad skin.
Chef says he’s using a certain kind of tomato but I can’t make it out. Since I’ll be planting tomatoes in March I’d like to know what variety he’s talking about.
The tomatoes are plum tomatoes and the brand is LaValle 😊