Baked Chicken Cacciatore

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Makes: 4  servings Prep 25 mins Bake 400°F 45 mins


  • 1 chicken (3-1/2 lb.), cut up
  • 2 tablespoons  olive oil
  • 2 tablespoons  all-purpose flour
  • 1 1/4 teaspoons  salt, divided
  • 1 teaspoon  dried oregano
  • 1 12 ounce package fresh mushrooms, sliced
  • 1 large red bell pepper, cut into 1/2-inch-wide strips
  • 3/4 cup  chopped onions
  • 1 14 1/2ounce can Italian-style stewed tomatoes
  • 1/3 cup  dry white wine
  • 1 tablespoon  chopped fresh parsley
  • 1/2 teaspoon  freshly ground black pepper


1. Heat oven to 400 degree 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 of the salt, oregano, and ground pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture. Remove chicken from bag, arrange in hot oil in roasting pan; bake 20 minutes.

3. Stir mushrooms, red pepper and onions into roasting pan with chicken; bake 15 minutes, stirring once.

4. Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, using spoon to break up tomatoes. Bake 10 minutes more or until chicken is cooked through. Sprinkle with chopped parsley. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)390,
  • Fat, total(g)13,
  • chol.(mg)133,
  • sat. fat(g)3,
  • carb.(g)20,
  • pro.(g)45,
  • sodium(mg)1198,
  • Percent Daily Values are based on a 2,000 calorie diet
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