Chef Sam Badolato’s Hunter’s Chicken is all about the bounty of the Sonoma Valley, one of the most beautiful and productive wine areas in California.
Try the dynamic food and wine pairings including Hunter’s Chicken at Valley of the Moon Winery at Madrone Estate in Sonoma Valley.
Chef Sam Badolato‘s Hunter’s Chicken is all about the bounty of the Sonoma Valley, one of the most beautiful and productive wine areas in California. It’s also a valley rich with farmland so naturally it is here you’ll find superb wine and food pairings like Valley of the Moon Winery at Madrone Estate’s wines with offerings from Chef Sam Badolato‘s Window Block Kitchen on site. 
The Winery
Valley Of The Moon Winery at Madrone Estate, one of the oldest wineries in the area, was planted in 1863. With this heritage comes great history, great wines and great food. Formally known as Madrone Estate, Tony Stewart, Proprietor says, “As we celebrate the renaissance of Valley of the Moon Winery, our mission is clear: To at last honor the rich history of our Sonoma Valley winery, its true sense of place and sustained sense of purpose with wines of exceptional quality and of genuine provenance.” We agree, because of Valley of the Moon Winery’s strong food and wine program you should take the winery tour and then settle in with something from Chef Badolato’s Window Block Kitchen to pair with your wine.
Chef Sam BadolatoThe Chef
Chef Badolato trained at cooking schools in Italy, then became a private chef in Italian homes in Calabria, perfecting his knowledge of the true Italian meal. Born in Pittsburgh, Pennsylvania, Chef Badolato has more than 30 years of hospitality industry experience, including stints as a cooking instructor in Amalfi, Italy. He has owned and was the chef of restaurants ranging from pizzerias to formal dining. Most recently he was at Bado’s Cucina, where his wood-oven cuisine earned numerous culinary awards and recognitions.
As for his love of the Sonoma Valley? Chef Sam says, “Few places in the world offer the opportunities to pair local wines with local ingredients, and nowhere is there more to work with than in Sonoma. The availability of such artfully crafted wines and locally sourced ingredients is a chef’s dream come true.” Chef Sam holds many awards for his cuisine and some of these winners are part of the pairing offerings.
The Food and Wine Pairings
Along with his famous Hunter’s Chicken, Chef Sam has a variety of offerings for guests to enjoy with the wines: a Seasonal Three-Course Wine and Food Pairing, Artisanal Cheese Plate, Rustic Charcuteries Board, Decadent Chocolate Pairing or a Gourmet Box Lunch and ala carte items available too. Window Block Kitchen creates many of his best dishes including Chef Sam’s award-winning Bodega Bay Clam Chowder, Dungeness Crab Cake, and Hunter’s Chicken.
Without further ado we present his Hunter’s Chicken recipe. If you don’t have a sublime 2014 Madrone Old Vine Zinfandel to pair with this, Chef also recommends a 2013 Valley of the Moon Blend ’41 or a 2014 Madrone Estate Barbera.
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Chef Sam Badolato‘s Hunter’s Chicken
- Total Time: 125 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Chef Sam Badolatos take on this classic features foraged mushrooms and Sonoma olives. A hearty, flavorful dish perfect for a cozy night in.
Ingredients
- 1-2 each (1-2 each) chicken legs
- 1 qt (950 ml) milk
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp rosemary
- 6 each (6 each) bay leaves
- 2 tsp salt
- 2 tsp pepper
- 1 each (1 each) carrot diced
- Equal amounts (Equal amounts) celery and onion
- 1 cup (237 ml) mushrooms of choice
- 2 qt (1900 ml) chopped tomatoes
- 4 tbsp olive oil
- 0.5 cup (118 ml) flat parsley chopped fine
- 0.5 cup (118 ml) chopped black or green olives
- 1 tsp salt
- 1 tsp pepper
- 1 package (1 package) polenta
Instructions
- Rinse chicken and place in a container with all brining ingredients. Cover and refrigerate overnight.
- For the Sauce:
- In a stock pot, soften carrots, celery, and onion with olive oil over medium-high heat. Add the remaining sauce ingredients and heat for 10-15 minutes.
- Meanwhile, brown the brined chicken in a skillet with olive oil.
- Add the sauce to an oven-safe baking dish. Add the browned chicken and cover.
- Preheat oven to 375°F (190°C) and bake for 1.5 hours.
- For the Polenta:
- Follow package directions, making a 4 oz. serving per person.
- To finish the dish, serve the polenta topped with the red sauce and chicken.
- Shave truffles onto the polenta just before serving, if desired.
Notes
- For deeper flavor, use a mixture of wild mushrooms for the sauce.
- If you don’t have fresh rosemary, 1 teaspoon of dried rosemary can be substituted.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 5
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
What type of chicken is best for Chef Sam Badolato’s Hunter’s Chicken?
Using bone-in, skin-on chicken pieces will yield the best flavor and moisture for this recipe.
What wine should I pair with Hunter’s Chicken?
A red wine from the Sonoma Valley, such as a Pinot Noir or a Zinfandel, complements the robust flavors of the dish.
How do I ensure the chicken skin gets crispy in this recipe?
Make sure to sear the chicken in a hot skillet until the skin is golden brown before transferring it to the oven for cooking.
Looks fantastic!