Baked chicken cacciatore from lhj

Yield: 4 Servings

Measure Ingredient
1 Chicken; cut up
2 tablespoons Olive oil
2 tablespoons Flour
1¼ teaspoon Salt; divided
1 teaspoon Oregano
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 everybody’s 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

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