Diva Tasting: Chicken Cacciatore…

Sicilian Chicken Cacciatore,


2 Tablespoons Butter

1 Large Onion, Chopped

1 Large Green Bell Pepper, Chopped

2 Teaspoons Crushed Garlic or To Taste

2 (14.5 Ounce) Cans Diced Tomatoes, Drained And Juice Reserved

1 Cup Burgundy Wine

1  Tablespoons Italian Seasoning

1 Teaspoon Kosher Salt

1 Teaspoon Ground Black Pepper

½ Teaspoon Garlic Salt

8 Boneless Chicken Breasts

2 Tablespoons All-Purpose Flour

1 (16 Ounce) Package Angel Hair Pasta


Step 1 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, about 1 1/2 hours.

Step 2 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.

Step 3 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 8 minutes. Drain. Ladle the chicken mixture over the drained spaghetti to serve. Serve with salad and garlic toast. Serves 6


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