Homemade Chicken Cacciatore, Sicilian-Style
Nutrition :
236 calories,
3.4 stars -
based on 233 reviews
Yield : 6 servings
Ingredients
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1 tablespoon butter1 large onion, chopped1 large green bell pepper, sliced thin1 teaspoon crushed garlic2 (14.5 ounce) cans diced tomatoes, drained and juice reserved1 cup Burgundy wine1 ½ tablespoons Italian seasoning1 teaspoon salt1 teaspoon ground black pepper½ teaspoon garlic salt1 whole chicken, cut into pieces2 tablespoons all-purpose flour1 (16 ounce) package spaghetti
Directions
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Melt the butter in a large stockpot over medium heat. Cook the onion, bell pepper, and garlic in the melted butter until they begin to soften, about 3 minutes. Add the tomatoes, wine, Italian seasoning, salt, pepper, and garlic salt; cook and stir until the mixture just begins to boil. Reduce the heat to medium low; add the chicken and cook until the meat is tender enough to fall off the bone, about 1 1/2 hours. Remove the bones and skin from the chicken, returning the meat to the pot.Heat 3/4 cup of the reserved liquid from the tomatoes in the microwave until just warmed. Stir the flour into the tomato liquid until thick. Add to the stockpot and stir continually until the mixture begins to thicken. Remove from heat and allow to sit for about 15 minutes.While the chicken mixture rests, bring a large pot of lightly-salted water to a boil. Stir the spaghetti into the water and return to a boil. Cook until the pasta is slightly tender but still firm to the bite, about 12 minutes. Drain. Ladle the chicken mixture over the drained spaghetti to serve.
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