Homemade Chicken Cacciatore, Sicilian-Style

Ingredients

• tablespoon butter
• large onion, chopped
• large green bell pepper, slice d thin
• teaspoon minced garlic
• (14.5 ounce) can sdiced tomatoes, drained and juice reserved
• cup Burgundy wine
• 1/2 tablespoon sItalian seasoning
• teaspoon salt
• teaspoon ground black pepper
• 1/2 teaspoon garlic salt
• whole chicken, cut into piece s
• tablespoon sall-purpose flour
• (16 ounce) packagespaghetti

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 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.