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Baked Chicken Cacciatore Recipe

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This recipe for Baked Chicken Cacciatore, by , is from The Kearney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristen Kearney-Argow
Added: Tuesday, January 6, 2009


1 chicken (3 lb.), cut up
2 tbsp.. olive oil
2 tbsp.. flour
1 tsp.. salt, divided
1 tsp. oregano
tsp. freshly ground pepper
1 pkg (12 oz.) fresh mushrooms, sliced
1 large red pepper, cut into 1/2-inch-wide strips
cup chopped onions
1 can (14 oz.) Italian-style stewed tomatoes
1/3 cup white wine
1 tbsp. chopped fresh parsley

Heat oven to 400 degrees.

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 tsp. 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 longer, stirring once. Add tomatoes with their liquid, wine and remaining tsp. salt, using spoon to break up tomatoes. Roast 10 minutes longer until chicken is cooked through.

Sprinkle with chopped parsley.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Serve with spaghetti, rice, mashed potatoes or crusty bread
Preparation time 20 minutes
Baking time 45 minutes
Serves 4




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