Prep Time:
15 mins
Cook Time:
1 hr 55 mins
Additional Time:
15 mins
Total Time:
2 hrs 25 mins
Servings:
6
Ingredients
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 ½ hours. Remove bones and skin from chicken; return meat to the pot.
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.
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 Facts (per serving)
| 875 | Calories |
| 38g | Fat |
| 68g | Carbs |
| 54g | Protein |
