- 16 chicken thighs (4 1/2 to 5 lb. total), skinned and fat-trimmed
- Salt and pepper
- 3 tablespoons olive oil
- 2 1/2 cups chopped onions
- 1 pound mushrooms, rinsed, drained, and quartered
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 1/4 cup chopped parsley
- 1 quart Grandma's Tomato Sauce
- 1 cup dry white wine
- 1 cup salt-cured olives, pitted
- calories 376
- caloriesfromfat 43 %
- protein 33 g
- fat 18 g
- satfat 2.9 g
- carbohydrate 18 g
- fiber 3.5 g
- sodium 1026 mg
- cholesterol 121 mg
How to Make It
Rinse chicken and pat dry. Sprinkle lightly with salt and pepper.
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).
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.
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.
Seal pans with foil, and freeze (see Cold Facts below).
Thaw 1 pan (see notes). Bake, covered, in a 375° oven until chicken is no longer pink at bone (cut to test), 1 to 1 1/4 hours.
Cold Facts. Packaging: foil pans. Seal foil pans with a double layer of foil to protect foods for storage. Label each dish with permanent marker. Make a master list of the dishes. As you remove each from the freezer, cross it off the list. For best quality, freeze meat mixtures no longer than six weeks, others three months.
Note: Nutritional analysis is per serving.