Chicken Cacciatore w/ soft Polenta

Chicken Cacciatore w/ soft Polenta by Spice Tribe

Chicken Cacciatore w/ soft Polenta

Chef Pato  @chefpatricio_spicetribe

Cacciatore means “hunter” in Italian. “Alla Cacciatore” is a classic, rustic and authentic Italian meal. A “hunter style” stew was originally made with whatever the peasants would hunt that day; rabbit, pheasant or any other wild game that was then braised with wild mushroom in a wine-tomato sauce with herbs and aromatics. Nowadays, it’s more commonly made with chicken, onions and peppers as well. 

This recipe makes for a delightful Sunday evening meal, as it’s easy to put together, versatile, and packs a lot of flavors. I suggest saving some for leftovers since it’s one of those homey dishes that tastes better as the flavors blend together. Often served with a carb that can soak up the sauce, be sure to choose one of your favorites. We suggest soft polenta, mashed potatoes, pasta, rice or just a few slices of rustic bread to make it the perfect comfort food. 


— Chef Pato



  • If using a whole chicken, cut the chicken into 8 pieces, trimming excess fat.
  • In a mixing bowl combine 2 cups AP flour, 2 tbsp California Love All Purpose Blend and 2 tsp Sacred Valley Pink Peruvain Salt, set aside.
  • In a large heavy braiser pan, heat up the olive oil over medium-high heat. Season chicken leg quarters with salt and toss them in the seasoned flour mixture to coat well, shake excess flour from chicken legs and slide them into the hot pan and cook to a golden brown on all sides, approximately 4 to 5 minutes per side. Remove the chicken pieces from the pan and set aside. (If the braiser/pan is too small to hold the chicken pieces do it in batches to avoid overcrowding)
  • Add the onion, prosciutto and 1 tbsp of Porcini Paradiso Italian Blend to the pan and cook until translucent, stirring frequently to prevent burning, add the garlic, mushrooms, red bell peppers and cook for 3 more minutes.
  • Add white wine to deglaze the pan (scraping the bottom of the pan to release drippings) and reduce by half.
  • Add diced tomatoes, oregano, thyme to the pan and let it simmer for 3 to 4 minutes.
  • Add chicken stock and stir all together to combine into a sauce, return chicken pieces (and any juices they may have released) to the pan, season with salt, pepper and bring to a boil.
  • Reduce the heat to simmer, cover the pan and braise until the chicken is tender (approximately 30 minutes).
  • If necessary, remove the chicken from the pan and keep warm while simmering the sauce until it thickens to your liking.
  • Once the sauce is ready, add capers, lemon zest and parsley. Adjust seasoning and serve immediately.

Things to remember

  • Serve with soft polenta
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