Prep Time::15 mins
Cook Time:: 1 hr 55 mins
Additional Time::15 mins
Total Time:: 2 hrs 25 mins
Servings::6
Ingredients
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1 tablespoon unsalted butter
1 large onion, chopped
1 large green bell pepper, sliced thin
1 teaspoon minced 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
Directions
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.
Reduce heat to medium low; add chicken and cook until meat is fall-off-the-bone tender, about 1 1/2 hours. Remove bones and skin from chicken; return meat to the pot.
Place 3/4 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 and allow to sit for about 15 minutes.
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.