Ingredients
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1 chicken, cut up
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2 tablespoons olive oil
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2 tablespoons flour
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1 1/4 teaspoons salt, divided
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1 teaspoon oregano
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12 ounces fresh mushrooms, sliced
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1 large red pepper, cut into 1/2-inch wide strips
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3/4 cup chopped onion
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1/3 cup white wine
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1 tablespoon chopped fresh flat-leaf parsley
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1/2 teaspoon fresh ground pepper
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14 1/2 ounces Italian-style stewed tomatoes, canned
Instructions
- Heat oven to 400°F
- Remove skin from all chicken pieces except wings; trim any visible fat.
- Cut chicken breasts crosswise in half.
- 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.
- Stir mushrooms, red pepper and onions into roasting pan with chicken; roast 15 minutes more, stirring once.
- Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, breaking up tomatoes with spoon.
- Roast 10 minutes longer until chicken is cooked through.
- Sprinkle with chopped parsley.