baked chicken cacciatore
(1)
This recipe has all of 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.
(1)
yield
4 serving(s)
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For baked chicken cacciatore
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1chicken, cut into pieces
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2 Tbspolive oil
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2 Tbspflour
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1 1/4 tspsalt, divided
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1 tsporegano
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1/2 tspfreshly ground pepper
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12 ozfresh mushroms, sliced
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1 lgred bell pepper, cut into 1/2-inch wide strips
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3/4 cchopped onions
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14 1/2 ozitalian style stewed tomatoes
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1/3 cdry white wine
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1 Tbspfresh flat leaf parsley, chopped
How To Make baked chicken cacciatore
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1Heat oven to 400F.
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2Remove skin from all chicken pieces except wings; trim any visible fat. Cut chicken breasts crosswise in half.
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3Heat oil in large roasting pan in oven 2 minutes.
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4Combine flour, 1 teaspoon salt, oregano and pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture.
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5Arrange chicken in hot oil in roasting pan; roast 20 minutes.
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6Stir mushrooms, red pepper and onions into roasting pan with chicken; roast 15 minutes more, stirring once.
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7Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, breaking up tomatoes with spoon.
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8Roast 10 minutes longer until chicken is cooked through.
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9Sprinkle with chopped parsley.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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