Homemade Chicken Cacciatore, Sicilian-Style


This recipe was shown to me by my Sicilian employer years ago in Lynchburg, VA. It is made from scratch with tomatoes, onions, peppers, wine, and seasonings. Do not cook chicken before adding to this recipe; it must all blend together to get this particular flavor. Leaving the skin on the chicken helps the flavors to blend together while cooking. You can remove the skin after cooking.

Prep Time:
15 mins
Cook Time:
1 hrs 55 mins
Additional Time:
15 mins
Total Time:
2 hrs 25 mins
6 servings


  • 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


  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 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.

  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.

  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 12 minutes. Drain. Ladle the chicken mixture over the drained spaghetti to serve.

Nutrition Facts (per serving)

875 Calories
38g Fat
68g Carbs
54g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 875
% Daily Value *
Total Fat 38g 48%
Saturated Fat 11g 57%
Cholesterol 175mg 58%
Sodium 933mg 41%
Total Carbohydrate 68g 25%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 54g
Vitamin C 38mg 192%
Calcium 119mg 9%
Iron 9mg 48%
Potassium 918mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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