Homemade Chicken Cacciatore, Sicilian-Style

This homemade chicken cacciatore, Sicilian-style recipe is made with tomatoes, onions, bell peppers, wine, seasonings, and a whole cut-up chicken.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 10 mins
• Calories: 875 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 tablespoon butter
• 1 large onion, chopped
• 1 teaspoon ground black pepper
• 1 cup Burgundy wine
• 1 teaspoon crushed garlic
• 1 (16 ounce) package spaghetti
• 1 whole chicken, cut into pieces
• 2 (14.5 ounce) cans diced tomatoes, drained and juice reserved
• 1 large green bell pepper, sliced thin
• 0.5 teaspoon garlic salt
• 1.5 tablespoons Italian seasoning

Recipe Instructions

Step 1

Melt butter in a large stockpot over medium heat. Add onion, bell pepper, and garlic; cook until begins to soften, about 3 minutes. Add tomatoes, wine, Italian seasoning, salt, black pepper, and garlic salt; cook and stir until mixture just begins to boil.

Step 2

Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet still firm to the bite, about 12 minutes. Drain. Serve chicken cacciatore over spaghetti.

Step 3

Reduce heat to medium-low; add chicken and cook until meat is fall-off-the-bone tender, about 1 ½ hours. Remove bones and skin from chicken; return meat to the pot.

Step 4

Place ¾ cup reserved canned tomato liquid in a microwave-safe bowl; microwave until just warmed. Stir in flour until thick; stir into the pot, stirring continuously, until begins to thicken. Remove from heat; set aside for about 15 minutes.