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How to Make Homemade Chicken Cacciatore, Sicilian-Style - A Step-by-Step Guide

Chicken Cacciatore, Sicilian-Style is a classic Italian dish that is bursting with flavors and aromas. This hearty and rustic dish is a true comfort food, perfect for cold winter nights or any time you’re in the mood for a delicious, satisfying meal. The recipe features tender chicken simmered in a rich, tomato-based sauce with a mix of savory vegetables and aromatic herbs. This dish is commonly served over pasta, rice, or with crusty bread to soak up the delicious sauce.

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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 ½ tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon garlic salt
  • 1 whole chicken, cut into pieces
  • 2 tablespoons all-purpose flour
  • 1 (16 ounce) package spaghetti

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 55 mins
  • Additional Time: 15 mins
  • Total Time: 2 hrs 25 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.

    • Nutrition

    875 cal.

    • Total Fat: 38g
    • Saturated Fat: 11g
    • Cholesterol: 175mg
    • Sodium: 933mg
    • Total Carbohydrate: 68g
    • Dietary Fiber: 5g
    • Total Sugars: 8g
    • Protein: 54g
    • Vitamin C: 38mg
    • Calcium: 119mg
    • Iron: 9mg
    • Potassium: 918mg

    Categories

    Italian recipes
    Chicken recipes
    Main recipes
    Dinner recipes
    Homemade recipes