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

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).