Pollo Cacciatore al Forno or Baked Chicken Cacciatore

Bet you didn't know I know Italian. Ok, I"m faking it.

Let's Read the Recipe

3# chicken, cut up. You can use any type of chicken you like.
I like legs or boneless breast...so does Brad, truth be told.
Salt & freshly ground pepper
3T oliver oil
2 gn peppers, seeded, cut into narrow strips
1 lg onion, thinly sliced
8 oz mushrooms, trimmed and quartered
2 garlic cloves, finely chopped
2 cups canned italian peeled tomatoes, drained & chopped
1t dried oregano

Preheat oven to 450. Arrange the chicken in the pan & sprinkle with salt & pepper.
Bake for about 30 minutes.
Turn the chicken & sprinkle again with salt & pepper. Bake for 20 minutes or until lightly browned.
Heat in med. skillet, the oil. Add peppers, onions & mushrooms. Cook stirring frequently until the vegetables are tender and lightly browned...about 15 minutes
WARNING: VEGETABLES WILL NOT BROWN UNLESS THEY'RE GIVEN ROOM, SO DON'T CROWD TOO MUCH.
Stir in the garlic & cook for about 2 minutes. Add the tomatoes, oregano, salt & pepper to taste. Bring to a simmer & cook until sauce is thick...about 30 minutes.
Pour the sauce and vegetables over the chicken & bake until chicken is nice and tender, about 15-20 minutes longer.