Recipe - Baked Chicken Cacciatore From Lhj

1 Chicken; cut up
2 tablespoon Olive oil
2 tablespoon Flour
1 One fourth teaspoon Salt; divided
1 teaspoon Oregano
One half teaspoon Freshly ground pepper
12 ounce Fresh mushrooms; cut or sliced up
1 lg Red pepper; cut into
1/2inchwide strips
Three fourths cup Chopped onions
14 One half ounce Italianstyle stewed
tomatoes; canned
1/3 cup White wine
1 tablespoon Chopped fresh flatleaf
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 One fourth 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 dishbut 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 http://www.lhj.com

Posted to MCRecipe Digest V1 #977 by "abprice@wf.net" abprice@wf.net on
Jan 1, 1998