baked chicken cacciatore
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.
prep time
15 Min
cook time
45 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 chicken, cut into pieces
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/4 teaspoons salt, divided
- 1 teaspoon oregano
- 1/2 teaspoon freshly ground pepper
- 12 ounces fresh mushroms, sliced
- 1 large red bell pepper, cut into 1/2-inch wide strips
- 3/4 cup chopped onions
- 14 1/2 ounces italian style stewed tomatoes
- 1/3 cup dry white wine
- 1 tablespoon fresh flat leaf parsley, chopped
How To Make baked chicken cacciatore
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Step 1Heat oven to 400F.
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Step 2Remove skin from all chicken pieces except wings; trim any visible fat. Cut chicken breasts crosswise in half.
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Step 3Heat oil in large roasting pan in oven 2 minutes.
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Step 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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Step 5Arrange chicken in hot oil in roasting pan; roast 20 minutes.
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Step 6Stir mushrooms, red pepper and onions into roasting pan with chicken; roast 15 minutes more, stirring once.
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Step 7Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, breaking up tomatoes with spoon.
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Step 8Roast 10 minutes longer until chicken is cooked through.
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Step 9Sprinkle with chopped parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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