Oven Chicken Cacciatore

Check it out here also: Southern Plate Meal Planning

This is a great meal for entertaining...put the cacciatore together and get it in the oven, make a nice salad, some crusty bread and something yummy & delish for dessert (maybe Tiramisu!).

Oven Chicken Cacciatore
Paula Davis George
published in

 "Favorites Around the Table" 2000

1 lb. vermicelli or your favorite pasta

6 chicken breast halves
(or 1 cut up chicken, 8 pieces)

1 medium onion, sliced
1 medium bell pepper, cut in strips
1 medium zucchini, sliced
1 (1 lb.) pkg. sliced fresh mushrooms
1 (4.25 oz.) can sliced black olives, drained
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. garlic powder
Fresh Grated Parmesan Cheese

1. Cook vermicelli or other pasta according to package directions. Prepare last 15 minutes of Cacciatore cooking time.

2. Heat oven to 350 degrees. Sear chicken pieces in large skillet 5 minutes per side to crisp skin. Place chicken in a large casserole (I use my large Cuisinart pan). Cover with onion,  bell pepper, zucchini, mushrooms and olives.

3. In large bowl, combine tomatoes, tomato paste, salt, pepper, basil, oregano and garlic powder;
   mix well. Pour over chicken and vegetables. Cover casserole with foil.

4. Bake 1 hour. Remove foil; bake an additional 30 minutes. Spoon chicken mixture over vermicelli.
   Sprinkle with cheese.

Yields: 6 servings

***After making this for years, these are the adaptations that I have made.
   I also add 1 Tbsp. sugar to the sauce, to cut the acidity of the tomatoes and use 2 tsp. minced garlic instead of the garlic powder. Of course fresh herbs can also be used for the basil and oregano!