Oven Baked Chicken Cacciatore

 Ingredients

1 ¾ pounds boneless skinless chicken thighs

1 teaspoon salt, divided

½ teaspoon pepper, divided

1 ½ teaspoons Italian seasoning, divided

3 cloves garlic, minced

8 ounce mushrooms, sliced

½ large onion, halved and sliced thinly

2 bell peppers (any color), sliced

½ cup red wine (best), white wine, or substitute chicken broth

1 bay leaf

14 ounce can Red Gold® Crushed Tomatoes

14 ounce can Red Gold® Diced Tomatoes, undrained

2 tablespoons capers, drained

2-4 tablespoons Red Gold® Tomato Paste, (optional, for thickening sauce)

For serving: (optional) crushed red pepper, grated parmesan cheese, cooked spaghetti, rice, polenta, or riced cauliflower

Instructions

Preheat the oven to 375°F. Arrange the chicken in a single layer in a 9X13 inch baking dish.

Sprinkle ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon Italian seasoning, and minced garlic over the chicken.

Layer the mushrooms, onions, and peppers over the chicken. Pour the wine or broth over the top and add bay leaf.

Top the veggies with Red Gold® Crushed Tomatoes, Red Gold® Diced Tomatoes, and capers. Sprinkle remaining ½ teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon Italian seasoning over everything.

Bake, uncovered, for 1 hour to 1 hour 15 minutes, or until the chicken is fall-apart tender and the sauce has reduced slightly.

If desired, thicken sauce by removing the chicken with a slotted spoon. Stir in 2-4 tablespoons Red Gold® Tomato Paste into the baking dish with the veggies, and add chicken back to the dish. Serve over cooked spaghetti, rice, polenta, or riced cauliflower.

For 100 people - 33 pounds chicken - Multiply recipe by 18

Ingredients

33 pounds boneless skinless chicken thighs

18 teaspoon salt, divided(6 Tablespoons)

9 teaspoon pepper, divided(3 Tablespoons)

27 teaspoons Italian seasoning, divided(9 Tablespoons)

54 cloves garlic, minced

144 ounce mushrooms, sliced(2 100 oz. cans)

9 large onion, halved and sliced thinly

36 bell peppers (any color), sliced

9 cups chicken broth

1 bay leaf

252 ounces Pasta Sauce(equiv. of 2.5 x 100 oz. cans)

252 ounces diced tomatoes, undrained(equiv. of 2.5 x 100 oz. cans)

36 tablespoons Tomato Paste, (optional, for thickening sauce)(equiv.of 7 small cans tomato paste)

For serving: (optional) crushed red pepper, grated parmesan cheese, cooked spaghetti, rice, polenta, or riced cauliflower