Baked Chicken Cacciatore From Lhj

Recipe Ingredients

1		Chicken - cut up
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Flour
1 1/4 teaspoons	6.3ml	Salt - divided
1 teaspoon	5ml	Oregano
1/2 teaspoon	2.5ml	Freshly ground pepper
12 oz	340g	Fresh mushrooms - sliced
1 oz	28g	Red pepper - cut into (large) 1/2-inch-wide strips
3/4 cup	46g / 1.6oz	Chopped onions
14 1/2 oz	411g	Italian-style stewed tomatoes - canned
1/3 cup	78ml	White wine
1 tablespoon	15ml	Chopped fresh flat-leaf parsley

Recipe Instructions

Heat oven to 400F. 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.

Source:
LHJ ONLINE http://www.lhj.com

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