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Chicken Cacciatore

Source of Recipe


Adapted from Sunset magazine



List of Ingredients



• 16 chicken thighs (4½ to 5 pounds total), skinned and fat-trimmed
  
• Salt and pepper
  
• 3 Tbsp olive oil
  
• 2½ cups chopped onions
  
• 1 pound mushrooms, rinsed, drained and quartered
  
• 1 Tbsp minced garlic
  
• 2 tsp dried oregano
  
• ¼ cup chopped parsley
  
• 1 quart tomato sauce
  
• 1 cup dry white wine
  
• 1 cup salt-cured olives, pitted
  






Instructions



1. Rinse chicken and pat dry. Sprinkle lightly with salt and pepper.
   
   
2. Pour 1 tablespoon oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add half the chicken and brown well, 6 to 8 minutes total. As thighs are browned, transfer to a foil pan (8 to 9 inches square). Add one more tablespoon oil to frying pan and repeat to brown remaining chicken. Transfer to another foil pan (8- to 9-inch square).
   
   
3. To frying pan, add remaining 1 tablespoon oil and the onions, mushrooms, garlic, oregano and parsley. Stir often over medium-high heat until vegetables are limp, 12 to 15 minutes.
   
   
4. Stir in tomato sauce and wine. Bring to a boil over high heat, stirring often; reduce heat, cover, and simmer about 20 minutes to blend flavors. Add olives to sauce. Let cool to room temperature, 45 minutes to 1 hour. Pour evenly over chicken in pans.
   
   
5. Seal pans with foil, and freeze.
   
   Makes: 2 main dishes
   (4 servings each)
   
   
   TO SERVE
   Thaw one pan overnight in refrigerator. Bake, covered, in a 375° oven until chicken is no longer pink at bone (cut to test), 1 to 1¼ hours. OR, bake directly from the freezer, allowing about 1½ hours. Serve with hot cooked wide noodles and shredded parmesan cheese.