Make Ahead Chicken Cacciatore

 Ingredients:

4 lbs chicken thighs, skin removed

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper 

3 tablespoons extra-virgin olive oil (divided)

1 large onion, diced (about 1-1/2 cups)

1 large carrot, peeled and diced (about 3/4 cups)

1 large bell pepper, seeded and diced (about 1-1/2 cups)

1 large clove of garlic, finely chopped

1 (26-oz.) container Italian crushed tomatoes

Directions:

Arrange the chicken in a single layer on a rimmed baking sheet or plate. Season with salt and pepper. 

Place a large Dutch oven over high heat for several minutes. When hot, add 1 tablespoon of the oil and heat until shimmering. Add a layer of chicken and brown on both sides. Remove to a large plate. Add 1 tablespoon of oil and brown the remainder of the chicken.

Add the remaining oil and vegetables; reduce the heat to medium and sauté until the vegetables are very soft, 10 to 15 minutes. Add the garlic and cook for 1 minute more.

Add the tomatoes and the chicken to the pan and bring to a simmer. Cover the pan and cook for about 1 ½ hours or until the chicken is very tender.

Remove pot from heat and cool. Move chicken to a large baking dish and pour the sauce from the Dutch Oven over the chicken. Cover with foil and refrigerate overnight.

The next day, heat the oven to 350 degrees F and heat the chicken covered for one hour

Serve over pasta.