Easy Baked Chicken Cacciatore

Do you have delicious main dishes in your 'food arsenal' that you just seem to forget about sometimes?  Well, this Easy Baked Chicken Cacciatore is one of those for me.

I was thumbing through my family cookbook the other night ... and ... there this recipe was!  Just staring me in the face saying, ...

"Hey!  Remember me??  Make me!  Make me!  I'm easy and really yummy ... remember????"

Well, yes, I do remember.  But I don't know why I go so long between the times I remember.

My sister-in-law gave me this recipe years ago, and it's one of her family's go-to meals.  Served up atop cooked pasta, it's a deliciously satisfying (and pretty!) one-dish meal.  Okay, well maybe it's two dishes ... you do have to cook the pasta, after all.

But the chicken-and-vegetables part is just one dish.  So I was kinda right.

See, you roast some chicken in a pan.  Then add in onion, bell pepper, and mushrooms ... and roast a bit more.  Then add in some white wine and tomatoes ... and roast just a tiny bit more.

And it all roasts up all-tasty-like.  With super tender chunks of chicken.

Mmmm hmmmm ... see those golden chunks of chicken?  They are cut-'em-with-a-fork tender.

But my favorite part are the mushrooms.  Yummy, yummy, yummy.  I love me some roasted mushrooms.  Don't ya just want to dig in to this forgotten dish?  {psssst ... don't forget me for so long this time, okay??}

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Easy Baked Chicken Cacciatore
Source:  My Sister-in-Law

Ingredients
3 or 4 boneless chicken breasts, cubed
2 T. olive oil
2 T. flour
1 1/4 tsp. salt, divided
1 tsp. dried oregano
1/2 tsp. ground black pepper
1 red bell pepper, cut in 1/2" wide strips
1 green bell pepper, cut in 1/2" wide strips
1 large onion, chopped
1 (12 oz.) package fresh mushrooms, sliced
1 (14.5 oz.) can Italian-style stewed tomatoes
1/3 c. dry white wine
1 T. chopped fresh parsley (optional)


Directions
1.  Heat oven to 400 degrees.  Place olive oil in a large roasting pan; heat in pre-heated oven for 2 minutes.

2.  Combine flour, 1 teaspoon of the salt, oregano, and black pepper in a zip-top plastic bag; add cubed chicken and toss to coat.  Place coated chicken in the hot oil in the roasting pan; roast for 20 minutes.

3.  Add onions, peppers, and mushrooms to the roasting pan; roast for an additional 20 minutes, stirring once.

4.  Use a spoon or knife to break up the tomatoes.  Add tomatoes with the liquid, wine, and remaining 1/4 teaspoon salt to the roasting pan; roast 10 minutes more until heated through.

5.  Sprinkle with chopped parsley and serve with cooked linguine or spaghetti noodles.

Enjoy!

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