Chicken Cacciatore With Granda'S Tomato Sauce Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Chicken thighs5 Pound, skinned and fat-trimmed (16 Pieces)
 Olive oil3 Tablespoon
 Chopped onions2 1⁄2 Cup (40 tbs)
 Mushrooms1 Pound, rinsed, drained, and quartered
 Minced garlic1 Tablespoon
 Dried oregano2 Teaspoon
 Chopped parsley1⁄4 Cup (4 tbs)
 Tomato sauce1 Quart (Grandma'S)
 Dry white wine1 Cup (16 tbs)
 Salt cured olives1 Cup (16 tbs), pitted
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4727 Calories from Fat 1881

% Daily Value*

Total Fat 211 g324.2%

Saturated Fat 37.8 g189.1%

Trans Fat 2.4 g

Cholesterol 1882.6 mg

Sodium 5710.6 mg237.9%

Total Carbohydrates 169 g56.3%

Dietary Fiber 30.4 g121.6%

Sugars 76.8 g

Protein 479 g957.8%

Vitamin A 156.8% Vitamin C 304.5%

Calcium 68.2% Iron 222.2%

*Based on a 2000 Calorie diet

Directions

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 1/2 the chicken and brown well, 6 to 8 minutes total. As thighs are browned, transfer to a foil pan (8 to 9 in. square). Add 1 more tablespoon oil to frying pan and repeat to brown remaining chicken. Transfer to another foil pan (8 to 9 in. 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.
5. Add olives to sauce. Let cool to room temperature, 45 minutes to 1 hour. Pour evenly over chicken in pans.
6. Seal pans with foil, and freeze.
7. Thaw 1 pan. Bake, covered, in a 375° oven until chicken is no longer pink at bone (cut to test), 1 to 1 1/4 hours.
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