| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Chicken | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <abprice@wf.net> on Jan 1, 1998
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