Baked Chicken Cacciatore Recipe

Ingredients for Baked Chicken Cacciatore

• 1.5 lbs boneless, skinless chicken thighs and breasts
• Olive Oil
• 1/2 cup all-purpose flour
• 1 1/4 teaspoon salt
• 1 teaspoon dried oregano
• Fresh Ground Pepper
• Fresh Mushrooms
• 1/2 cup chopped red bell pepper
• Onion
• Italian Style Stewed Tomatoes
• White Wine
• Fresh Flat Leaf Parsley

How to Make Baked Chicken Cacciatore

1. Preheat oven to 400°F (200°C).
2. Remove the skin from all chicken pieces except the wings. Trim any visible fat.
3. Cut chicken breasts crosswise in half.
4. Heat 2 tablespoons of olive oil in a large roasting pan in the preheated oven for 2 minutes.
5. 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.
6. Add the chicken pieces to the bag and toss to coat evenly with the flour mixture.
7. Arrange the chicken in the hot oil in the roasting pan.
8. Roast for 20 minutes.
9. 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.
10. Roast for 15 minutes more, stirring once halfway through.
11. 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.
12. 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).
13. Sprinkle with 1/4 cup chopped fresh parsley before serving.