Ingredients
1 chicken (3 1/2 lb.), cut up
2 tbsp olive oil
2 tbsp all-purpose flour
1-1/4 tsp salt, divided
1 tsp dried oregano
1 large red bell pepper, cut into 1/2 inch wide strips
3/4 cup chopped onions
1 can (14.5 oz) italian-style stewed tomatoes
1/3 cup dry white wine
1 tbsp chopped fresh parsley
1/2 tsp fresh ground black pepper
1 head garlic, chopped
Preparation
Heat oven to 400 degrees F. Remove skin from all chicken pieces except wings; trim any visible fat. Cut chicken breasts crosswise in half.
Heat oil and garlic in large roasting pan in oven 2 minutes. Combine flour, 1 tsp of the salt, oregano, and ground pepper in large resealable plastic bag; add chicken pieces, tossing to coatwell with flour mixture. Remove chicken from bag, arrange in hot oil in roasting pan; bake 20 minutes.
Stir red peppers and onions into roasting pan with chicken; bake 15 minutes, stirring once.
Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, using spoon to break up tomatoes. Baked 10 minutes more or until chicken is cooked through. Sprinkle with chopped parsley.
