Baked chicken cacciatore from lhj
4 Servings
Ingredients
| Quantity | 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 |
Directions
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