Homemade Chicken Cacciatore

Ingredients

• unsalted butter (1 tablespoon)
• onion (1 large)
• green bell pepper (1 large)
• minced garlic (1 teaspoon)
• diced tomatoes (2 cans (14.5 ounce))
• Burgundy wine (1 cup)
• Italian seasoning (1.5 tablespoons)
• salt (1 teaspoon)
• ground black pepper (1 teaspoon)
• garlic salt (0.5 teaspoon)
• whole chicken (1 )
• all-purpose flour (2 tablespoons)
• spaghetti (1 package (16 ounce))

Instructions

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 1/2 hours. Remove bones and skin from chicken; return meat to the pot.
3. 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 mixture begins to thicken. Remove from heat and allow to sit 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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 875
• fat: 38 g
• sats: 11 g
• carbs: 68 g
• fibre: 5 g
• protein: 54 g
• salt: 0.933 g