23 July 2010

Foodie Friday

This week was special -- Devil Dog offered to cook me a nice meal, as a kind gesture. A break from the kitchen. He flipped through one of the cookbooks I recently took out from the library [Soprano's Family Cookbook] and found a recipe for Baked Chicken Cacciatore.

It was so good. And very filling.

Although it didnt call for it, I paired mine with some linguine, in order to have a bit of a side to go along with the chicken. Yummy!


One 3-lb chicken cut into 8 pieces
salt and pepper to taste
2 TBSP Olive Oil
2 Green Bell Peppers, seeded and cut narrow
1 large onion, thinly sliced
8 oz mushrooms
2 garlic cloves
2 cups canned Italian peeled tomatoes, drained and chopped
1 tsp. dried oregano

1. Preheat the oven to 450 degrees. Oil your roasting pan, and place the chicken in a single layer.
2. Rinse the chicken and pat dry. Arrange it skin-side down in the pan. Sprinkle with salt and pepper. Bake for 30 minutes
3. Turn the pieces and sprinkle skin side with salt and pepper. Bake for 20 more minutes, or until lightly browned.
4. While the chicken cooks, in one of more large skillets, heat the oil over medium heat. Add the peppers, onions, and mushrooms in a shallow layer. Cook, stirring frequently, until the vegetables are tender and lightly browned, about 15 minutes.
5. Stir in the garlic and cook for 2 minutes. Add the tomatoes, oregano, and salt and pepper to taste. Bring to a simmer and cook until the sauce is thick, about 30 minutes.
6. Spoon off some of the fat from around the chicken. Pour the sauce and vegetables over and around the pieces. Bake 20 minutes longer. Serve hot.


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