Easy Recipe For The Week – Baked Chicken Cacciatore



  • 1 whole chicken, cut into serving pieces
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • Salt and pepper
  • 1 teaspoon oregano
  • 2 cups Italian-style stewed tomatoes
  • 1⁄3 cup white wine
  • 1 1/2 cups sliced mushrooms
  • 1 cup sliced potatoes
  • 1 cup sliced crusty bread
  • 1 large red pepper, cut into 1/2-inch wide strips
  • 3⁄4 cup chopped white onion
  • 1 tablespoon chopped fresh flat-leaf parsley


  1. Wash your cut up chicken and pat dry before setting aside.
  2. In a bowl, combine the next 6 ingredients for the marinade. Mix thoroughly and place in a resealable plastic bag. Put the chicken slices in the bag, shake to coat all the pieces and put in the refrigerator for 6 hours to marinade.
  3. Next, prepare your roasting pan. Add some more oil to the bottom of the roasting pan, heat in your oven for a few minutes, then remove. Place the onions, bread, potatoes, mushrooms, and bell pepper into the pan, stirring to coat with the oil.
  4. Add the chicken and the marinade to the pan, stirring to combine as well. Season with salt and pepper as you move along.
  5. Put the pan in the oven set at 400 degrees Fahrenheit or 200 degrees Celsius and cook for 30 minutes. Remove from oven and remove the mushrooms and other ingredients from the pan, leaving only the chicken.
  6. Return the pan with the chicken to the oven for another 10 minutes to brown and further cook the chicken.
  7. Serve family style on a platter with the potato and mushroom mixture in a separate bowl. Sprinkle chopped parsley on top of both the chicken and the mushroom mixture before serving.