With the exception of the tofu, it is similar to a chicken and broccoli casserole. It’s quick, simple, and delectable.
| 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 |
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
Instructions
- 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 Facts
| Calories | 875 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 175 mg |
| Dietary Fiber | 5 g |
| Protein | 54 g |
| Saturated Fat | 11 g |
| Sodium | 933 mg |
| Sugars | 8 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly and ladled it over linguini. It makes a thick sauce that is not watery on the plate. My husband loved it.
It was delicious and very easy to make. The only changes I made were to add a package of sliced mushrooms and I used six chicken thighs instead of a whole chicken. Will definitely make again.
This was so delicious and my husband loved it.
It was amazing! I did however add 2 more cloves of garlic, 1/2 teaspoon garlic salt , doubled the amount of Italian seasoning and it was great! This was the first time I’d ever made it myself and this recipe was spot on!
Delicious! Made a few changes, didn’t put in bell pepper as we don’t like it. Used a carrot instead. Used chicken broth instead of burgundy. Added a little more flour for additional thickening. My husband, who isn’t a fan of chicken, nor any type of stew based dish, loved it! Will definitely make again.
We loved the dish! While many reviewers used chicken parts for the recipe I did use a whole chicken and cut it into parts (after watching a few YouTube videos). I loved this dish. I used a Red and Green Pepper and did add a few mushrooms. Cook time was right on. After the allotted time I pulled all the chicken out and placed it in a bowl and then put one piece at a time on the cutting board and with a fork pulled the meat from the bone and skin and placed the meat back in the simmering pot. This step was a little time consuming but very easy when the meat is tender. Thanks for the great Recipe!!!
Absolutely fabulous. Don’t change anything. Rich and tender with a very flavorful sauce.
I’ve made chicken cacciatore before (a similar recipe) but never in the oven. It came out even tastier because it intensified all the spices and veggies. I substituted white wine for the sherry and cayene spice for the pepper flakes. I also omitted mushrooms cause family member doesnt
I cooked this recipe all the time. My wife just loves it. The only thing I changed is, instead of a whole chicken, I used chicken breasts. Other than that, I follow it just as is. Delicious! I also use nothing but angle- hair pasta. Thanks for the recipe.
Super Delish. Rave reviews from my mother-in-law.
I added capers and used boneless breasts meat
It was good. We liked it. My only criticism is that it didn’t make nearly enough sauce. When I make it again – which I probably will – I’ll either use less chicken or add more liquid.
My hubby loved it. It turned out great. Definitely a keeper
It was so savory and flavorful. I’ll definitely be making this again.
didn’t make any changes, and yes I will make it again
Added some mushrooms and a few other spices but this recipe was really good and will definitely be making it again ??
This was really great! I did think it needed just a bit more flavor and I think next time it would be great to add in a couple slices of bacon or pancetta. I did sear the chicken first before sauteing the veggies. I also used san marzano tomatoes, added a lot more garlic, a couple tbs. sugar, a dash of chile flakes, and about 1/2 cup chicken broth. I didn’t need to add the flour at the end, since after simmering for so long, the sauce gets a nice thickness already to it. We served each bowl with fresh parmesan cheese over top and it was a delicious meal! Thank you for the recipe!
I will definitely make this again, the only thing I changed was I used Cornstarch to thicken the sauce up, instead of Flour. It was delicious !!
Made this with boneless, skinless thighs and no other modifications. Easy recipe and absolutely delicious. A big hit!
This was delicious! I did make a few substitutions. I used diced garlic cloves instead of garlic salt. I substituted chicken broth and a tablespoon of cider vinegar for the wine. I also added two cans of V8 juice as we like this with extra liquid.
I have made, eaten, enjoyed many versions of this dish but this one consistently hits the spot.