Tuesday, July 1, 2014

Baked Chicken Cacciatore


   1. 1 chicken, cut up
   2. 2 tablespoons olive oil
   3. 2 tablespoons flour
   4. 1 1/4 teaspoons salt, divided
   5. 1 teaspoon oregano
   6. 1/2 teaspoon fresh ground pepper
   7. 12 ounces fresh mushrooms, sliced
   8. 1 large red pepper, cut into 1/2-inch wide strips
   9. 3/4 cup chopped onion
   10. 14 1/2 ounces Italian-style stewed tomatoes, canned
   11. 1/3 cup white wine
   12. 1 tablespoon chopped fresh flat-leaf parsley


    1.Heat oven to 400°F
    2.Remove skin from all chicken pieces except wings; trim any visible fat.
    3.Cut chicken breasts crosswise in half.
    4.Heat oil in large roasting pan in oven 2 minutes.
    5.Combine flour, 1 teaspoon salt, oregano and pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture.
    6.Arrange chicken in hot oil in roasting pan; roast 20 minutes.
    7.Stir mushrooms, red pepper and onions into roasting pan with chicken; roast 15 minutes more, stirring once.
    8.Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, breaking up tomatoes with spoon.
    9.Roast 10 minutes longer until chicken is cooked through.
    10.Sprinkle with chopped parsley.