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Sicilian Chicken Cacciatore

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PREP TIME
15 min
COOKING TIME
115 min
TOTAL TIME
145 min
SERVINGS
6 servings
Dinner Sicilian
Sicilian Chicken Cacciatore
Ingredients
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 1 large green bell pepper, sliced thin
  • 1 teaspoon crushed garlic
  • 2 (14.5 ounce) cans diced tomatoes, drained and juice reserved
  • 1 cup Burgundy wine
  • 1 1/2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic salt
  • 1 whole chicken, cut into pieces
  • 2 tablespoons all-purpose flour
  • 1 (16 ounce) package spaghetti
Instructions
1
Heat a substantial amount of butter in a large cooking vessel over an intermediate temperature.
2
Cook the onion, bell pepper, and garlic in the melted butter until they start to become tender, approximately 3 minutes.
3
Add the tomatoes, wine, Italian herbs, salt, pepper, and garlic seasoning; cook and stir until the mixture reaches a gentle boil.
4
Decrease the heat to a lower medium; add the chicken and cook until the meat is tender enough to easily fall apart, about 1 1/2 hours.
5
Remove the bones and skin from the chicken, returning the meat to the pot.
6
Heat 3/4 cup of the saved liquid from the tomatoes in the microwave until just warmed.
7
Stir the flour into the tomato liquid until it thickens.
8
Add to the cooking vessel and stir continually until the mixture begins to thicken.
9
Remove from heat and allow to rest for about 15 minutes.
10
During this time, bring a large pot of lightly-salted water to a boil.
11
Stir the spaghetti into the water and return to a boil.
12
Cook until the pasta is slightly tender but still retains some firmness, approximately 12 minutes.
13
Drain. Ladle the chicken mixture over the drained spaghetti to serve.