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Baked Chicken Cacciatore From Lhj

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  • 1 Chicken; cut up
  • 2 tb Olive oil
  • 2 tb Flour
  • 1 1/4 ts Salt; divided
  • 1 ts Oregano
  • 1/2 ts Freshly ground pepper
  • 12 oz Fresh mushrooms; sliced
  • 1 lg Red pepper; cut into 1/2-inch-wide strips
  • 3/4 c Chopped onions
  • 14 1/2 oz Italian-style stewed tomatoes; canned
  • 1/3 c White wine
  • 1 tb Chopped fresh flat-leaf parsley


1. Heat oven to 400°F. Remove skin from all chicken pieces except wings; trim any visible fat. Cut chicken breasts crosswise in half.
2. 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.
3. Stir mushrooms, red pepper and onions into roasting pan with chicken; roast 15 minutes more, stirring once.
4. Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, breaking up tomatoes withspoon. Roast 10 minutes longer until chicken is cooked through. Sprinkle with chopped parsley.
Prep Time: 20 minutes Baking Time: 45 minutes Degree of Difficulty: Easy
(C) Copyright 1997, Meredith Corporation, All Rights Reserved
Busted by Barb, Possum Kingdom Lake
NOTES : Monday, December 08, 1997 11:11 AM All 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.
Recipe by: LHJ ONLINE
Posted to MC-Recipe Digest V1 #977 by "" <> on Jan 1, 1998