Baked Chicken Cacciatore
- 1 chicken, cut up
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/4 teaspoons salt, divided
- 1 teaspoon oregano
- 1/2 teaspoon fresh ground pepper
- 12 ounces fresh mushrooms, sliced
- 1 large red pepper, cut into 1/2-inch wide strips
- 3/4 cup chopped onion
- 14 1/2 ounces Italian-style stewed tomatoes, canned
- 1/3 cup white wine
- 1 tablespoon chopped fresh flat-leaf parsley
- Heat oven to 400u0b0F
- Remove skin from all chicken pieces except wings; trim any visible fat.
- Cut chicken breasts crosswise in half.
- 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.
- Stir mushrooms, red pepper and onions into roasting pan with chicken; roast 15 minutes more, stirring once.
- Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, breaking up tomatoes with spoon.
- Roast 10 minutes longer until chicken is cooked through.
- Sprinkle with chopped parsley.
chicken, olive oil, flour, salt, oregano, fresh ground pepper, mushrooms, red pepper, onion, italianstyle stewed, white wine, parsley
Taken from www.food.com/recipe/baked-chicken-cacciatore-420763 (may not work)