To Make Ahead: Chicken Cacciatore can be prepared a day ahead, as the taste and flavors get stronger, and taste even better. We prepared it on Saturday afternoon, refrigerate overnight and reheated it to share on Sunday for lunch.
To Store: Leftover Chicken Cacciatore for a few days in the refrigerator, tightly covered with plastic wrap. If any sauce is left over, make “scarpetta” with rustic bread- this is the best way to enjoy it. And if more is left in the pot, keep it in the freezer to make a special pasta sauce.
To Freeze: Place chicken cacciatore in a freezer safe container and freeze for up to 30 days. Thaw completely in the fridge before re-warming on the stove.
