Zutaten für Baked Chicken Cacciatore
- 1 (2 1/2-3 lb) whole chicken, cut into 8 pieces
- 2 tablespoons olive oil
- 1/2 cup all-purpose flour
- 1 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 8 ounces cremini mushrooms
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow onion
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup dry red wine
- 1/4 cup chopped fresh parsley
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Zubereitung von Baked Chicken Cacciatore
- Preheat oven to 400°F (200°C).
- Remove the skin from all chicken pieces except the wings. Trim any visible fat.
- Cut chicken breasts crosswise in half.
- Heat 2 tablespoons of olive oil in a large roasting pan in the preheated oven for 2 minutes.
- In a large resealable plastic bag, combine 1/2 cup all-purpose flour, 1 teaspoon dried oregano, 1 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the chicken pieces to the bag and toss to coat evenly with the flour mixture.
- Arrange the chicken in the hot oil in the roasting pan.
- Roast for 20 minutes.
- Add 8 ounces cremini mushrooms, 1/2 cup chopped red bell pepper, and 1/2 cup chopped yellow onion to the roasting pan with the chicken.
- Roast for 15 minutes more, stirring once halfway through.
- Add one (28 ounce) can crushed tomatoes with their juice, 1/2 cup dry red wine, and the remaining 1/4 teaspoon salt. Gently break up the tomatoes with a spoon.
- Roast for 10-15 minutes longer, or until the chicken is cooked through and the sauce has thickened slightly. Internal temperature should reach 165°F (74°C).
- Sprinkle with 1/4 cup chopped fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
36g
Fat
29g
Carbs
6g
