Yield: 4 Servings
|1||Chicken; cut up|
|2 tablespoons||Olive oil|
|1¼ teaspoon||Salt; divided|
|½ teaspoon||Freshly ground pepper|
|12 ounces||Fresh mushrooms; sliced|
|1 large||Red pepper; cut into 1/2-inch-wide strips|
|¾ cup||Chopped onions|
|14½ ounce||Italian-style stewed tomatoes; canned|
|⅓ cup||White wine|
|1 tablespoon||Chopped fresh flat-leaf parsley|
1. Heat oven to 400°F. Remove skin from all chicken pieces except wings; trim any visible fat. Cut chicken breasts crosswise in half.
2. Heat oil in large roasting pan in oven 2 minutes. Combine flour, 1 teaspoon salt, oregano and pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture. Arrange chicken in hot oil in roasting pan; roast 20 minutes.
3. Stir mushrooms, red pepper and onions into roasting pan with chicken; roast
15 minutes more, stirring once.
4. Add tomatoes with their liquid, wine and remaining ¼ teaspoon salt, breaking up tomatoes withspoon. Roast 10 minutes longer until chicken is cooked through. Sprinkle with chopped parsley.
Prep Time: 20 minutes Baking Time: 45 minutes Degree of Difficulty: Easy (C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake NOTES : Monday, December 08, 1997 11:11 AM All the traditional ingredients of everybodys favorite Italian chicken dish--but this easier version is baked instead of simmered on top of the stove. Serve with spaghetti, rice, mashed potatoes or crusty bread for mopping up the sauce.
Recipe by: LHJ ONLINE
Posted to MC-Recipe Digest V1 #977 by "abprice@..." <abprice@...> on Jan 1, 1998