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Ingredientes
- 1 x Chicken, cut up
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Flour
- 1 1/4 tsp Salt, divided
- 1 tsp Oregano
- 1/2 tsp Freshly grnd pepper
- 12 ounce Fresh mushrooms, sliced
- 1 lrg Red pepper, cut into 1/2-inch-wide strips
- 3/4 c. Minced onions
- 14 1/2 ounce Italian-style stewed tomatoes, canned
- 1/3 c. White wine
- 1 Tbsp. Minced fresh flat-leaf parsley
Direcciones
- 1. Heat oven to 400 F. Remove skin from all chicken pcs except wings; trim any visible fat. Cut chicken breasts crosswise in half.
- 2. Heat oil in large roasting pan in oven 2 min. Combine flour, 1 tsp. salt, oregano and pepper in large resealable plastic bag; add in chicken pcs, tossing to coat well with flour mix. Arrange chicken in warm oil in roasting pan; roast 20 min.
- 3. Stir mushrooms, red pepper and onions into roasting pan with chicken; roast15 min more, stirring once.
- 4. Add in tomatoes with their liquid, wine and remaining 1/4 tsp. salt, breaking up tomatoes withspoon. Roast 10 min longer till chicken is cooked through. Sprinkle with minced parsley.
- Prep Time: 20 min
- Baking Time: 45 min Degree of Difficulty: Easy
- NOTES : Monday, December 08, 1997 11:11 AM All the traditional ingredients of everybody"s favorite Italian chicken dish-but this easier version is baked instead of simmered on top of the stove. Serve with spaghetti, rice, mashed potatoes or possibly crusty bread for mopping up the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 485g | |
| Recipe makes 4 servings | |
| Calories 794 | |
| Calories from Fat 483 | 61% |
| Total Fat 53.68g | 67% |
| Saturated Fat 14.29g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 951mg | 40% |
| Potassium 992mg | 28% |
| Total Carbs 11.16g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.1g | 3% |
| Protein 61.04g | 98% |
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