Evelyn’s Chicken and Noodles Cacciatore

A featured Wine Club recipe for Trentadue Winery - La Storia Wines.
Evelyn’s Chicken and Noodles Cacciatore


A soon-to-be favorite in your household! This chicken and noodles cacciatore has complex flavors yet is easy to make. Pair it with the Trentadue Red Blend.

Yield: 8
Prep Time: 35 Minutes
Cook Time: 200 Minutes


For Chicken:
• 5 lbs. chicken
• 2 stalks of celery, chopped
• 1 onion, sliced
• 1 tsp. salt

For Cacciatore Sauce:
• 2 tablespoons olive oil
• ¼ cup onions, chopped
• 1 clove garlic, minced
• 1 No. 2 ½ can tomatoes
• 12 stuffed olives
• 4-oz canned mushrooms, sliced
• ½ cup green pepper, cut in strips
• 1 teaspoon salt
• Dash pepper
• ¼ teaspoon basil


For Chicken:
Place a 5 lb young chicken in a large kettle/Dutch Oven with 3 cups of water, 2 stalks of celery (chopped), 1 onion (sliced), and 1 teaspoon salt. Place in oven and steam at 375 degrees for 3 to 4 hours until tender. Cool and remove meat in large pieces, reserving broth.

For Cacciatore Sauce:
Combine olive oil, onions and garlic in heavy skillet; cook over low heat gently until soft and golden. Add tomatoes, olives, mushrooms, green pepper, salt, pepper and basil. Continue cooking over low heat about 20 minutes.

Skim fat from chicken broth; measure broth and add water to make 5 cups, pour into large saucepan. Bring to a boil; add 1 tablespoon salt and 1 pound package of broad noodles. Bring to boil again; cook 15 to 20 minutes till tender. Drain, place in a shallow two quart casserole. Arrange chicken on noodles; pour over the sauce. Bake in 350 degrees for 20 minutes.