Baked Chicken Cacciatore
Michael
Prep: 25 minutes Bake: 45 minutes
ingredients
- 1 chicken (3 1/2 lb.), cut up
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 1/4 tsp salt, divided
- 1 tsp dried oregano
- 1 large red bell pepper, cut into 1/2 inch wide strips
- 3/4 cup chopped onions
- 1 can (14.5 oz) italian-style stewed tomatoes
- 1/3 cup dry white wine
- 1 tbsp chopped fresh parsley
- 1/2 tsp fresh ground black pepper
- 1 head garlic, chopped
directions
- 1
Heat oven to 400 degrees F. Remove skin from all chicken pieces except wings; trim any visible fat. Cut chicken breasts crosswise in half.
- 2
Heat oil and garlic in large roasting pan in oven 2 minutes. Combine flour, 1 tsp of the salt, oregano, and ground pepper in large resealable plastic bag; add chicken pieces, tossing to coatwell with flour mixture. Remove chicken from bag, arrange in hot oil in roasting pan; bake 20 minutes.
- 3
Stir red peppers and onions into roasting pan with chicken; bake 15 minutes, stirring once.
- 4
Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, using spoon to break up tomatoes. Baked 10 minutes more or until chicken is cooked through. Sprinkle with chopped parsley.
Source: Epicurious
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