Cooking Class with Chef Stephanie

Give yourself something to drool about.

Get ready to treat your tastebuds to a delicious meal with the guidance of a classically trained chef. In this interactive online event, you’ll learn how to make chicken cacciatore for two, a rustic Italian hunter’s stew featuring a mouth-watering combination of mushrooms, tomatoes, garlic, herbs, and wine.

The best part? This Italian dish has many variations and can accommodate a range of dietary preferences. You can swap chicken with pork, beef or vegetarian options. Let’s cook!

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What you’ll need to participate

INGREDIENTS

For ingredient substitutions, including a vegetarian variation of this dish, please view our downloadable checklist here.

  • Chicken thighs (bone-in, skin-on preferred), 4 pieces or about 2 lbs
  • Porcini mushrooms (dried), ½ oz
  • Fresh button or crimini mushrooms, 8 oz
  • Dry wine (red or white), 1 cup
  • San Marzano whole tomatoes, one 28 oz can
  • Chicken stock, 1-2 cups
  • Extra virgin olive oil, 2 tbsp
  • Butter (unsalted), 1 tbsp
  • Flour, ¼ cup
  • Yellow onion (large), ½
  • Celery, 2 to 3 stalks
  • Carrots (peeled, medium-sized), 2
  • Garlic cloves (large), 4
  • Green or black olives (large, pitted), ½ cup
  • Fresh parsley, 1 bunch
  • Crushed red pepper, 1/8 tsp
  • Salt and pepper, for seasoning
  • Any other fresh herbs of your choice such as basil, rosemary, oregano or marjoram

COOKWARE

  • Large sauté pan, cast iron skillet or Dutch oven (Anything with sides to avoid overflowing sauce; Non-stick is okay but not preferred)
  • Cutting board 
  • Sharp chef’s knife 
  • Tongs 
  • Spatula 
  • Can opener 
  • Measuring cups and spoons 
  • Medium sauce pot 
  • Whisk 
  • Wooden spoon 
  • Microplane grater 
  • Small sauté pan 
  • Small roasting pan or baking dish
  • Plates for serving