Real Recipes From Real Home Cooks ®

baked chicken cacciatore

(1 rating)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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 rating)
yield 4 serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For baked chicken cacciatore

  • 1
    chicken, cut into pieces
  • 2 Tbsp
    olive oil
  • 2 Tbsp
  • 1 1/4 tsp
    salt, divided
  • 1 tsp
  • 1/2 tsp
    freshly ground pepper
  • 12 oz
    fresh mushroms, sliced
  • 1 lg
    red bell pepper, cut into 1/2-inch wide strips
  • 3/4 c
    chopped onions
  • 14 1/2 oz
    italian style stewed tomatoes
  • 1/3 c
    dry white wine
  • 1 Tbsp
    fresh flat leaf parsley, chopped

How To Make baked chicken cacciatore

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

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