Baked Chicken Cacciatore

Ingredients

• 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  package (12 oz.) fresh mushrooms, sliced
• 1  large red bell pepper, cut into 1/2-inch-wide strips
• 3/4  cup chopped onions
• 1  can (14-1/2 oz.) Italian-style stewed tomatoes
• 1/3  cup dry white wine
• 1  tablespoon chopped fresh parsley
• 1/2  teaspoon freshly ground black pepper

Directions

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.