This make-ahead version of classic chicken cacciatore features a homemade tomato sauce that you pour over the chicken before freezng. When you're ready to serve you can thaw, bake, and serve with noodles and shredded Parmesan cheese. Thaw overnight (the night before serving, place container of frozen food in the refrigerator) or bake directly from the freezer, allowing about 1 1/2 hours.
16 chicken thighs (4 1/2 to 5 lb. total), skinned and fat-trimmed
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.