This chicken cacciatore recipe is from Tim’s grandmother. It is fairly easy to make and is rich in flavor. This recipe makes quite a bit feel free to cut it in half or refrigerate/freeze. Leftovers tend to taste better as it gives the flavors more time to meld in the fridge.
Chicken Cacciatore
Servings: 20 – 30
Ingredients
- 18 Chicken Thighs with skin and bone in
- 2 sticks Butter
- 3 Green Peppers
- 4 Onions
- 9 Cloves of garlic, minced
- 2 cans Tomato Sauce 28 oz cans
- 2 jars Pasta Sauce 45 oz jars
- 4 tbsp Sugar
- Salt and Pepper
Instructions
- Salt chicken and let sit for 1 hour.
- In a large pan melt butter and brown chicken on both sides. Does not need to be cooked all the way through. Set chicken aside.
- Slice peppers and onions and add to butter in pan with garlic. Cook for 20-30 minutes until soft.
- Add the tomato and pasta sauce, sugar and salt and pepper to taste. Simmer for 15 mins.
- Remove the skin from the chicken and pull the meat from the bone. Add the chicken to the sauce and cook for at least 45 minutes.
- Serve with elbow macaroni.
Notes
- You can use store bought or homemade pasta sauce
- When browning the chicken you do not need to cook it all the way through, this will make it harder to pull from the bone but give the sauce a better taste. The chicken will finish cooking in the sauce
- This is a large batch recipe and can be frozen to save for later