Like most stews, this is even better the next day. It also freezes well. If you prefer white meat substitute skinless, bone-in breasts cut into quarters for all or a portion of the thighs used in this recipe.
Easy Sun Oven Chicken Cacciatore
2 larges onions, thinly sliced (about 3 cups)
3 tablespoons olive oil
4 cloves garlic, minced
4 pounds chicken thighs, bone-in, skinless, excess fat trimmed
1/2 cup dry white wine
2 cans (14.5-ounce) chopped tomatoes
1/4 cup tomato paste
1 teaspoon dried rosemary
1/2 teaspoon red pepper flakes
salt and pepper to taste
Set Sun Oven out to preheat.
Toss the onions and garlic with the olive oil and spread out on the bottom of a large pot. Arrange the chicken thighs in a single layer over the onions. Mix together the wine, tomatoes, tomato paste, rosemary, and red pepper. Season with salt and pepper. Pour the tomato mixture over the chicken, cover, and cook in the Sun Oven until the meat is tender, 1 1/2 to 2 hours. Serve with cooked pasta or crusty bread.
Makes 4 to 6 servings.