Title: Baked Chicken Cacciatore From Lhj
Categories: Chicken
Yield: 4 Servings

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 http://www.lhj.com

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