I enjoy Tara’s honest comments/scoring and Jim’s enthusiastic acceptance for improvement.

You two rock this channel, teach like nobody's business and the love that this family has for each other is palpable through the lens.

Wow, such an honest review, followed by a sincere acceptance of suggestions. So refreshing and helpful to see a video like this amongst all the highly edited and fake videos designed purely for views! Both couple/family goals and cooking goals ❣

I enjoy seeing Tara and value her critique. 👏🏽 Jim your recipes and videos are super helpful! You’re my go-to for American Italian cooking! And most of all my family enjoys whatever I make from your collection! 👏🏽

I use my own stock! Super easy to make and I know what’s in it! We rarely eat out because my husband says my food is far superior to dining out. I attribute my amazing food to people like you! Literally anyone can be self taught to be a good cook by watching people like you! So from me and my family, THANK YOU!

Tara's mic makes her sound like she's doing an NPR show, and I love it. I love this channel as well, and is one of my favorite cooking shows ever.

The reason I am subscribing today is because your taste tester was honest and not like so many that taste test and say "oh you've got to try this is the best thing ever". She still made me want to make the dish but her honest assessment was so refreshing... AND the fact that you were humble in her assessment made me like you even more. On the cooking end... you were prepared, concise and educational. A please to watch!

It is amazing what wine can do to a recipe. Just adds that perfect touch for sure. Excited to try this one Jim, and thanks for the little trip to the garden and back!

That engagement between you and Tara was fantastic.

Thank you. I love chicken and pasta. Even Southern Fried with a side of spaghetti and marinara with a tossed salad. That could just b a southern thing. God Bless and stay safe.

I made a big pot of this recently and then my husband and I had it for 3 nights over the course of the week. First night was with pappardelle, second night on mashed potatoes and the third on brown rice. It was absolutely delicious. Thank you for posting it. All the best from Ontario, Canada.

For me I think I would add more olives and less capers. I made your standard cacciatore two days ago, it was fantastic!

Fantastic recipe as always! Made this batch for my shift at the Fire House. Everyone was impressed and loved the flavors. Thanks again for sharing your sure win recipes! Stay safe!

Tough crowd? Tara said she'd eat it every night! That right there is a win in my opinion!! Well done video, guys!

My wife messes up all my non stick pans using metal so I’m loving this episode while cringing at your metal tongs lol you can get some metal ones with rubble tips 👍

Looks good.I agree with what Tara said about the extra ingredients .Rock on!

Tough tester. Tara 😁😇💪👀☝️👏❤🍷🍜🍝🫑 I love green olive🫒 instead 😋 Great meal. 😎👍

Agree, I like the critique at the end for refining.

I'm gonna cook this tonight! Was looking for a chicken cacciatore recipe. Love this channel. You guys are fantastic- so much fun to watch. From a guy who grew up on Long Island...

I really appreciate this channel. Not only is the quality exceptional but it feels way more real than almost any other channel.

You are a great teacher. And I am watching all the time and I make my own homemade stock. I’m 51 years old and have cooked my whole life professionally and at home. And I love your videos.

I agree with Tara, more garlic is always a good thing! You cannot go overboard IMHO!

Pasta makes sense looks good made it lots with rice and mashed potatoes can’t wait to try it with pasta . Cacciatore such a great dish so underrated

I just stumbled upon your channel! Loving it. New subscriber here from Missouri, so I'm loving the "New York" recipes I've watched!!!!

Just want to say I’m the type to make my own stock and am very comfortable in the kitchen but I still enjoy watching your videos. This is definitely my favorite KZfaq cooking channel

Deducting a point like a boxing referee ! That’s awesome. Ringside love is real !

I was not prepared for Tara's voice coming in so close, such a rich sound. Fitting to an equally rich dish, this looks amazing. Certainly going to cook it soon.

I love this dish and so glad you mentioned mushrooms. I add mushrooms no matter what in everything! Haven't come across those type of olives but use green olives. Your dish looks delicious!! I can almost smell that wonderful aroma!!! Can hardly wait till it cools down around here! Makes a great dish to have when it's cold out or windy and rainy!! Thanks for showing this special dish!! Take care

This Cacciatore version reminds me of how my mom used to make it. Definitely going to try this recipe!

Tara is so lovingly honest with her comments, which Jim accepts most graciously. Love this recipe. Will try it soon 🤤

LOVE HER ATTITUDE..... WHOLE CLOVES OF GARLIC....... YES!!!

I ended up making cacciatore very similarly by accident and loved it. The main difference is I left out the capers. This looks amazing and I’m definitely going to try it very soon.

I actually laughed out loud when Tara said she was the laugh track😊 Looking forward to making this one once it cools down, 90 is not cacciatore weather.

I have to make this one, too! Thx, Jim and Tara.

I love Italian food (and the Italian New York accent, hehe)! I'm gonna try making this soon.

I agree with the mushroom addition. I always make it with mushrooms. Great texture and flavor

Loved the critique at the end. Helpful.

I love your wife’s honesty. Honestly is the best path to finding the best tasting foods

Easy fast and so so so delicious 😋 ummmmm 😋 yummy

Thumbs up for the honesty. It happens. I make Italian food, I am half Ligurian, and I know that this happens. Plus Ligurian recipes can be difficult to execute.

I love Tara’s honesty and all the little tips you give along the way you have become my favorite cooking channel and you will hit a million I have said it before let’s hope we do it before the new year

"I'm like your laugh track" made me LOL. :)

Here's the best chicken cacciatore. The way you nonna did it. That's how. That's why you loved it.

i love the real time feedback, great for viewers to learn on the spot

I love chicken with Italian food dishes and I'm making a lot but I have learned a lot here regarding the sauce which just is making my mouth water well I always use butter I've never tried it with white wine and will as in tomorrow I don't like Capers or black olives but I do like green olives and that's what I have used before I find them saltier but then again I've never had black olives and oil. Also instead of peppers which I like but not unless I grow them myself and they're not ready I do like carrots with chicken and red sauce. And mushrooms. My trick is to roast a bulb of garlic the day before and squirt that into the dish. And I like traditional Italian seasoning. Just basil and parsley but oregano and all the others. I loved this. Picked up some new techniques so thank you.

i'm watching you because i love italian food. i make my own stock. my freezer is full of it.

Another great video. So happy to see that you are continuing the same vibe, keeping the family involved.

This is great timing. I've had the Pappardelle pasta and not sure what to make! Looks delicious 😋 no one in my family will eat chicken thighs so I'll use chicken breasts. Thanks again ❤

Love this recipe. My mother use to make Chicken cacciatore.

I love your wife's honesty. I also love how you take her criticism so well. Good job yall. 👏

i make my own stock but i still enjoy watching your recipes!

I love that you know what you're doing, like cooking down the tomato paste!

Only channel I have found that is accurate about the cooking time needed. Thank you. And the cook time for the pasta too🙂. Have never found the time on the package accurate or what the “chefs” in the show say either.

Funny, I'm making this tonight for dinner!! Looks good, Jim!

I love watching you cook. Say hello to Tara❤

I love Tara, she's amazing. Thank you for a great version of cacciatore!

I Looove this version! I really like the 'soak the olives in water trick'! Thanks for Another Delicious creation!

If it weren't so hot outside, I would make this today! An absolute keeper for the fall (if it ever cools off here in Los Angeles 😆) This looks soooo good!

My family always has mushrooms in this dish so i agree they wouls be a good addition!

When I was A kid my Mother called this hunters stew and as always served with A lot of bread.

"If you're watching me, you probably don't have your own stock." This is why we get along.

I look forward to making this with my wife. Appreciate your wife's comments and your insight. Will share with my wife when she goes to buy chicken.

Hahaha Tara is the type that will never be happy 💯

Thank you, Mr. Jim, thank you.

Taking inventory right now I'm making a shopping list

Watched just before going shopping for dinner tonight...and making your recipe for dinner tonight. Thank you for your amazing channel.

OMG!!! This is so delicious!!!!! One of the best I've tried!!!

I love Tara's honesty - love these videos!

I 100% agree it is so hard to cook chicken nowadays with the monster chicken parts in the market!

I really enjoy your cooking and comments on cooking along with your recipes. I often wonder about your cooking background and I would bet most of your knowledge comes from your family. Keep doing what you do and I enjoy so much.

I'm making this, tonight (with mushrooms)! I have been keeping canned mushrooms in my pantry, for emergencies.

You definitely knocked it outa the park! This is one of those home cooked meals that is actually BETTER than what you can get in a restaurant. If a restaurant made this quality cacciatore, I’d be back! Agree with Tara: outstanding! 10/10 easy.

I love your videos! So real, and I learn lots. I have to tell you, though, I do make my own chicken and beef stock. 😁 It’s so good, but definitely a long process. I keep Better Than Bouillon to use for back up or for deglazing, etc.

That was a good point about the size of the chicken. I bought 10 pounds of chicken saddles to prepare for a small dinner party for 2 couples and my wife and myself. I had to return to the butcher and get another batch because I only got 5 saddles in the original purchase and the were extremely tough.

Made this dish tonight. It was fantastic! Thanks for putting this one out there!

Looks delicious! I love olives, capers don’t like me so will have to omit them

I’m making this tonight but couldn’t find those olives. I thought this one had basil leaves for garnish at the end so will add a few. Wish I had a Dutch oven. I may be getting several of your recipes mixed up since I’ve been watching them since 3am yesterday morning.😊 Forgot the mushrooms but got extra black olives. Thanks for the video.

Made this for dinner and the family love it and they really enjoy it the next night for leftovers so its a five stars for this family thank you n please keep it up

The first piece Tara cut into absolutely looked like chicken breast lol, I was super confused actually and was like wait, weren't these thighs? Definitely not your fault. This looks absolutely fantastic and I'm making this tomorrow!!

Definitely trying this. THANKS for the honest critique AND tips!

Lol I bust out laughing at "I'm like your laugh track." It was so unexpected and for some reason funny. I will have to give this one a try.

Thank you

Love your channel. Prolly one of the best!

Thank you Tara. I always made it with mushrooms. 😘

Wow, outstanding recipe! I had to wait until I got my oil cured olives from amazon and I am hooked! I am glad I ordered 2 bottles of them. Every recipe of yours that I have made has been just delicioso! Chef’s kiss and thank you! FYI, like Tara, I love mushrooms and I did add them in. I could listen to Taras voice all day, so soothing.

That's right Hellman's all the way! Thanks again.. your knowledge of food and cooking is over the top. I think I gain a few lbs every time I watch another recipe! Awesome

I'll have to find some of those olives! I use bone-in, skin-on chicken thighs for my cacciatore. I do sear the skin and, yes, I know the skin gets rubbery but it does add flavor which is why I also like the bone-in. It isn't as fast, to cook, but the skin and bone add flavor to the dish. I don't put peppers in mine, I use red wine and mushrooms cut in half or whole and serve with linguine but that fat papardelle looks great! Thanks for the quick tour of your house and outside! Nothing better than fresh herbs you grow yourself. Resin containers from Home Depot are the way to go, easy to drill extra drain holes and light weight so easy to move. I grew potatoes and zucchini in mine a few years ago, before the RV trip! The things I miss about my house are my garden and my kitchen. Sigh.

Yummy….im making that…..that was fun! Keep it real! 😁👍

I use a metal pizza pan as a lid for my largest skillet. I also use it as a pizza peel.

Great looking recipe. I loved Tara's comment about having lots of cooked whole garlic in there. And I bet that if you had chopped/sliced the olives, the flavor would have spread out a bit more evenly.

I grew up eating this but never with capers and/or white wine. This recipe is profoundly better.

Love your recipes and channel! I love SEEING more of Tara!!!!❤ Stay Blessed 😊

I am finding pappardelle is becoming my go-to pasta. So good!

See the olive thing is hard. I loooooove olives and would add the 3/4 cup but my family would not appreciate that. They would only want the 1/2 cup. I am going to make this version this fall. Love the dish. I think that is why I always loved my mom's spaghetti growing up and not other people's. She added leftover wine we had in the refrigerator, cheese and salt.

Thank you for sharing this with us, maestro! I saw you using sliced garlic cloves in this recipe, so, I'll give a shout-out to a $12 gadget that I just picked up, which has become extremely useful in my kitchen. It's the OXO garlic slicer; basically, a miniature mandoline that produces thin slices of garlic cloves and is much faster and easier than hand-slicing individual garlic cloves. For folks such as a myself who prefer the more subtle flavor of sliced garlic to crushed garlic, this tool is a godsend.

great channel - i have done several of your recipes and everythig has turned out great...redoing the potato salad now infact - the brine is magic..same for the mac - world changing

wait what's the four letter word they don't use, is it fond? lol

Thanks for the critique! not many folks looking to improve on a first effort these days. Its pretty rare to nail it on the first try - & more fun to keep trying!

“If you want to do 15 then do 15” 😂 yes ok that’s me❤

I realize its not the norm but on friday night buffet for the customers at my neighbor hood bar i would ad shredded pepperoni into the mix and that little spice was popular with the happy hour crowd. Plus it was free and somehow that always tastes better.