Recipe courtesy of Venice Plaza

Chicken Cacciatore

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  • Total: 7 hr 5 min
  • Prep: 15 min
  • Cook: 6 hr 50 min
  • Yield: 100 servings
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40 pounds chicken breasts, skinless and boneless

1 quart golden Italian dressing

1 cup Old Bay seasoning

7 large red peppers, sliced

7 large green peppers, sliced

4 onions, sliced

5 pounds mushrooms, sliced

1/2 cup chopped garlic

Tony N' Tina's Marinara Sauce, recipe follows

Tony N' Tina's Marinara Sauce:

2 large onions, diced

1/2 cup olive oil

8 (number 10) cans diced tomatoes (28 ounces each)

4 (number 10) cans tomato puree (28 ounces each)

1/2 cup salt

1/2 cup pepper

1/2 cup oregano

1/4 cup basil

1/2 cup garlic, chopped

1/4 cup sugar


  1. Preheat oven: 350 degrees. Dice chicken in bite size cubes. Marinate chicken in the Italian dressing and Old Bay seasoning. Saute until 3/4's cooked. Drain off excess juice and place in chaffing dish. Place peppers, onions, mushrooms and garlic on top of the chicken. Cover with homemade Tony N' Tina's Marinara Sauce (about 1 1/2 half quarts). Bake for about 30 minutes.

Tony N' Tina's Marinara Sauce:

Yield: 10 quarts
  1. Saute onions and olive oil until onions are translucent (about 3 minutes). Add in diced tomatoes, then add tomato puree. Add the remaining ingredients and 2 cups water. Let simmer for about 6 hours.