baked chicken cacciatore
(1 rating)
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
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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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