Name: Baked Chicken Cacciatore
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Nonstick cooking spray -; All-purpose flour - ¼ cup; Salt, divided - ½ teaspoon; Ground black pepper - ¼ teaspoon; Garlic powder - ¼ teaspoon; Skinless, bone-in chicken thighs - 6 (4 ounce); Olive oil, or more as needed - 2 tablespoons; Onions, chopped - 2 small; Garlic, minced, or more to taste - 2 cloves; Sliced fresh mushrooms - 1 (8 ounce) package; Red wine, or more as needed - ½ cup; Stewed tomatoes with juice - 1 (14.5 ounce) can; Tomato sauce - 1 (8 ounce) can; Aluminum foil - 1 (8 ounce) can

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Baked Chicken Cacciatore

1. Nonstick cooking spray -

2. All-purpose flour - ¼ cup

3. Salt, divided - ½ teaspoon

4. Ground black pepper - ¼ teaspoon

5. Garlic powder - ¼ teaspoon

6. Skinless, bone-in chicken thighs - 6 (4 ounce)

7. Olive oil, or more as needed - 2 tablespoons

8. Onions, chopped - 2 small

9. Garlic, minced, or more to taste - 2 cloves

10. Sliced fresh mushrooms - 1 (8 ounce) package

11. Red wine, or more as needed - ½ cup

12. Stewed tomatoes with juice - 1 (14.5 ounce) can

13. Tomato sauce - 1 (8 ounce) can

14. Aluminum foil - 1 (8 ounce) can

How to cook deliciously - Baked Chicken Cacciatore

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.

2. Stage

Mix together flour, 1/4 teaspoon salt, pepper, and garlic powder in a shallow bowl. Dredge chicken in the flour mixture, shaking off any excess.

3. Stage

Heat oil in a large skillet over medium-high heat. Add chicken and cook until nicely browned, 4 to 5 minutes per side. Transfer chicken to the prepared baking dish.

4. Stage

Add onions and garlic to the skillet and saute until onion has softened and turned translucent, about 5 minutes. Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes. Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until liquid has evaporated, about 5 minutes. Stir in stewed tomatoes with juice, tomato sauce, and remaining 1/4 teaspoon salt. Simmer for 1 to 2 minutes, adding extra wine if sauce seems too thick. Pour mixture over chicken in the baking dish and cover with aluminum foil.

5. Stage

Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).