BreezyCooking
Washing Up
I've always loved Chicken Cacciatore - regardless of the specific recipe, but husband never did. Even though most recipes call for an initial browning of the chicken before the rest of the ingredients are added, husband claims that - to him at least - the chicken always seems "gloppy".
So yesterday, since I had a taste for it, I cruised around & adapted several different recipes into one. The pre-baking of the chicken keeps the skin MUCH crisper than just the browning most recipes call for. In fact, the skin remains crisp even after the 30-minute baking with the vegetable/sauce mixture. Husband not only LOVED it, but came back for seconds. Hallelujah - lol!! Now we can both enjoy it.
Breezy Baked Chicken Cacciatore
1 whole chicken, cut into serving parts
Extra-virgin olive oil, as needed
Salt and freshly ground black pepper
2 bell peppers - 1 green, 1 red – sliced into strips
8 ounces Cremini or white button mushrooms - sliced
1 onion, roughly chopped
3 to 4 cloves garlic, roughly chopped
One 28-ounce can crushed tomatoes
Dry red wine (burgundy, chianti, etc.)
Approx. 1 tsp. dried oregano
Preheat the oven to 350 degrees F.
Pour olive oil in to coat a 9 by 13-inch or similar-size baking pan. Turn chicken pieces in the pan to lightly coat with the oil, & then arrange skin-side down. Season lightly with salt & pepper, & bake for 25 minutes; turn skin-side up, re-season with salt & pepper, & continue baking for 25 minutes more.
Meanwhile, heat some olive oil in a skillet & sauté onions & peppers until just beginning to soften. Add mushrooms & continue sautéing until mushrooms begin to cook down & give up their liquid. Add garlic & sauté for a few minutes more, being sure not to allow garlic to brown or burn. Add tomatoes & wine, using can to measure in approx. 1/3 a can of wine. Stir in oregano, & allow mixture to simmer until heated through.
Pour tomato/veggie mixture evenly over chicken pieces in baking pan & continue baking for 30 minutes. Serve with a side of your favorite pasta, utilizing some of the sauce from the chicken to dress it, along with a green salad & some garlic bread.
So yesterday, since I had a taste for it, I cruised around & adapted several different recipes into one. The pre-baking of the chicken keeps the skin MUCH crisper than just the browning most recipes call for. In fact, the skin remains crisp even after the 30-minute baking with the vegetable/sauce mixture. Husband not only LOVED it, but came back for seconds. Hallelujah - lol!! Now we can both enjoy it.
Breezy Baked Chicken Cacciatore
1 whole chicken, cut into serving parts
Extra-virgin olive oil, as needed
Salt and freshly ground black pepper
2 bell peppers - 1 green, 1 red – sliced into strips
8 ounces Cremini or white button mushrooms - sliced
1 onion, roughly chopped
3 to 4 cloves garlic, roughly chopped
One 28-ounce can crushed tomatoes
Dry red wine (burgundy, chianti, etc.)
Approx. 1 tsp. dried oregano
Preheat the oven to 350 degrees F.
Pour olive oil in to coat a 9 by 13-inch or similar-size baking pan. Turn chicken pieces in the pan to lightly coat with the oil, & then arrange skin-side down. Season lightly with salt & pepper, & bake for 25 minutes; turn skin-side up, re-season with salt & pepper, & continue baking for 25 minutes more.
Meanwhile, heat some olive oil in a skillet & sauté onions & peppers until just beginning to soften. Add mushrooms & continue sautéing until mushrooms begin to cook down & give up their liquid. Add garlic & sauté for a few minutes more, being sure not to allow garlic to brown or burn. Add tomatoes & wine, using can to measure in approx. 1/3 a can of wine. Stir in oregano, & allow mixture to simmer until heated through.
Pour tomato/veggie mixture evenly over chicken pieces in baking pan & continue baking for 30 minutes. Serve with a side of your favorite pasta, utilizing some of the sauce from the chicken to dress it, along with a green salad & some garlic bread.