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Baked Chicken Cacciatora

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YIELD

servings

PREP

10 min

COOK

60 min

READY

70 min

Ingredients

½ 118
3 1.4
POUNDS KG CHICKEN
cut up
¼ 59
CUP ML VEGETABLE OIL
8 231.2
OUNCES ML/G TOMATO SAUCE
½ 118
CUP ML RED WINE
dry *
½ 2.5
TEASPOON ML OREGANO
dried
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
4 4
CLOVES CLOVES GARLIC
minced
2 2
GREEN BELL PEPPERS
cored, seeded, slice *
½ 226.8
POUND G MUSHROOMS
sliced
¼ 59
CUP ML PARMESAN CHEESE
grated

Directions

  1. ) Place flour in a paper bag; shake chicken pieces in flour to coat.

In a large frying pan, heat oil.

Add chicken and cook, turning, until browned, about 10 minutes.

Remove to a 13×9×2 baking dish .

  1. ) While chicken is browning, mix tomato sauce, wine, oregano.

  2. ) Add garlic to pan drippings and saut? 1 minute. Add bell peppers and mushrooms; cook 5 minutes.

Stir in tomato sauce mixture. Pour over chicken.

  1. ) Cover with foil and bake at 350℉ (180℃) for 45 minutes, until chicken is done.

Sprinkle with parmesan cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 503g (17.7 oz)
Amount per Serving
Calories 898 41% from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 309mg 103%
Sodium 694mg 29%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 211g
Vitamin A 9% Vitamin C 20%
Calcium 15% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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