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Homemade Chicken Cacciatore, Sicilian-Style

Homemade Chicken Cacciatore, Sicilian-Style

Cost $20, save $25

Source: Recommended by CookPal

  • 115 Min
  • 6 Servings
  • $20

INGREDIENTS

  • fat

    • 🧈 1 tablespoon butter

  • vegetables

    • 🧅 1 large onion, chopped
    • 1 large green bell pepper, sliced thin
    • 🧄 1 teaspoon minced garlic

  • canned goods

    • 🍅 2 (14.5 ounce) cans diced tomatoes, drained and juice reserved

  • liquid

    • 🍷 1 cup Burgundy wine

  • seasonings

    • 1 ½ tablespoons Italian seasoning
    • 🧂 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 🧂 ½ teaspoon garlic salt

  • protein

    • 🍗 1 whole chicken, cut into pieces

  • grains

    • 2 tablespoons all-purpose flour
    • 🍝 1 (16 ounce) package spaghetti

STEPS

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.

2

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.

3

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.

4

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.

NUTRIENTS

Per 1 serving

🔥

875

Calories

  • 54
    Protein
  • 68
    Carbs
  • 38
    Fats

💡 Do not cook chicken before adding to this recipe; it must all blend together to get this particular flavor.Leaving the skin on the chicken helps the flavors to blend together while cooking. You can remove the skin after cooking.Microwave the reserved tomato juice to ease thickening with the flour.