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Chicken Cacciatore

Yields1 ServingPrep Time1 hrCook Time2 hrsTotal Time3 hrs

This is a beautiful dish for a crowd.  Tender chicken, great italian red sauce, and tons of vegetables.  It comes out looking like a million bucks!  This recipe will serve at least 12.  I use my turkey roasting pan as my cooking and serving dish for this recipe.


 16 Chicken Thighs (Bone-In, Skin Removed)
 28 oz Can Diced Tomatoes, Drained
 14.50 oz Tomato Sauce
 6 oz Tomato Paste
 3 Onions, chopped
 4 Green Peppers, seeded and chopped
 2 Yellow Peppers, seeded and chopped
 4 Carrots, chopped
 1 Bunch of Celery, cleaned and chopped
 3 Zucchini, chopped
 3 Yellow (Summer) Squash, chopped
 24 oz Flat Noodles
 12 oz Red Wine
 ¼ cup Olive Oil
 8 Cloves Garlic
  cup Olive Oil
 2 tsp Salt
 2 tsp Black Pepper
 1.50 tbsp Italian Seasoning
 1 tsp Crushed Red Pepper

Chop all vegetables into small pieces.


Heat 1/2 of the Olive Oil in Large Saute Pan. Add all vegetables and saute for 10 minutes. Add Garlic for one minute. Set aside in separate bowl or plate. 10 Minutes


Add remainder of olive oil to saute pan and heat. Add chicken thighs, top side down, and brown for 3 minutes. Remove and set aside.


Deglaze pan with red wine, scraping up all of the goodness. Add tomatoes, tomato sauce, tomato paste, and spices. If you're not already cooking in the pan you'll be baking in, transfer sauce to that pan.


Layer the chicken thighs, browned side up, in the pan, in the sauce. Layer all vegetables on top of that. Cover tightly with foil. At this point, you can set aside and refrigerate, or cook.


Cook, still covered with foil, at 325 (convection preferred) for 1 hour and 45 minutes. Add 15 minutes if you are taking it out of the fridge. 105 Minutes

Nutrition Facts

Serving Size 12 Servings