Ingredients

• 1 tablespoon butter
• 1 large onion , chopped
• 1 large green bell pepper , sliced thin
• 1 teaspoon minced garlic
• 2 , 14.5 ounce
• 1 cup Burgundy wine
• 1.5 tablespoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 0.5 teaspoons garlic salt
• 1 whole chicken , cut into pieces
• 2 tablespoons all-purpose flour
• 1 , 16 ounce

Instructions

1. 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. 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. 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. 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 per serving