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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 16 |
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This recipe cooks in the oven rather than sauteeing. Basically just pop it in and let the oven do the work. Ingredients:
1 chicken, cut into 8 pieces |
3/4 teaspoon dried italian seasoning |
3/4 teaspoon salt |
1 red bell pepper, cut in strips |
10 ounces mushrooms, sliced |
1 onion, cut into thick wedges |
1 1/2 cups marsala wine (may substitute white grape juice) |
2 tablespoons flour |
1 tablespoon chopped fresh parsley |
Directions:
1. Preheat oven to 425.
2. Place chicken in roasting pan and sprinkle with 1/2 tsp salt and 1/2 tsp Italian seasoning.
3. In a separate bowl toss mushrooms, red peppers and onion with remaining salt and Italian Seasoning.
4. Arrange vegetables around chicken in roasting pan.
5. Pour Marsala wine into the pan.
6. Roast chicken approximately 50 minutes until no longer pink inside.
7. Remove chicken and vegetables from pan.
8. In a bowl mix flour with 1/4 cup of water.
9. Place pan juices into pot and cook over medium high heat.
10. Whisk in flour mixture and cook until thickened.
11. Pour over chicken and serve.
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