Here is an Italian tomato and chicken recipe that will feed a small army or a growing family of boys (which it really just an undisciplined small army).
The first trick is to find a very chunky pasta sauce. I’m luck to have put up about 40 quarts at the end of this season. The second trick it to make a dry-rub. My rub combines a generous amount of lemon peel, course ground pepper, salt, some dried onion and garlic, and a few random spices getting old in my spice drawer.
I take a family pack of chicken – the pictures show boneless breast meat but it is much better and less expensive when I use thighs.
I generously coat the chicken and pack it into the pot. I cover the pot and let it sit over night. I’m sure someone is going to scream BACTERIA but I’m not listening. The next morning I rinse off the dry-rub and rinse out the pot. I proceed to mix all the other ingredients into the pot and then press the chicken into the mixture.
I cover the pot and place it on medium-high heat until it just starts a light boil and immediately turn it back to simmer. A cook for 30 minutes before removing the lid and cooking for another 2 hours. This slow-cooks everything and concentrates the flavors – especially the wine.
I typically serve with rice but pasta is probably more appropriate.
This will serve 8-12 easily. It also freezes well in smaller portions.