Sicilian Chicken Cacciatore

    2 hours 10 min

    This recipe was shown to me by a true Sicilian. 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 flavour. Leaving the skin on the chicken helps the flavours develop while cooking. You can remove the skin after cooking.

    96 people made this

    Serves: 6 

    • 1 tablespoon butter
    • 1 large onion, chopped
    • 1 large green pepper, sliced thin
    • 1 teaspoon crushed garlic
    • 2 (400g) tins chopped tomatoes, drained and juice reserved
    • 250ml red wine
    • 1 1/2 tablespoons dried Italian herbs
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon garlic granules
    • 1 whole chicken, cut into pieces
    • 2 tablespoons plain flour
    • 1 (500g) packet spaghetti

    Prep:15min  ›  Cook:1hr55min  ›  Ready in:2hr10min 

    1. Melt the butter in a large stockpot over medium heat. Cook the onion, green pepper and garlic in the melted butter until they begin to soften, about 3 minutes. Add the tomatoes, wine, Italian herbs, salt, pepper and garlic granules; 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 180ml 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 the boil. Stir the spaghetti into the water and return to the boil. Cook until the pasta is slightly tender but still firm to the bite, about 12 minutes. Drain. Ladle the chicken mixture over the spaghetti to serve.

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    Reviews in English (74)


    If you are like me, you might sometimes take a pass on recipes with a few number of reviews, feeling that there is strength in numbers. This is the recipe that should make you change your mind! It is an easy cacciatore recipe that saves you the work and effort of browning the chicken and you don't lose an iota of flavor. I stayed closed to the recipe but added one red pepper as well as a package of sliced mushrooms. I am told that isn't traditional but something called hunter's stew should have mushrooms....very earthy ;-) I added six cloves of fresh garlic and omitted the garlic salt. I used fire roasted diced tomatoes and they really added a depth of flavor. Because I added veggies, I also added a 14.5oz can of fire roasted crushed tomatoes and the sauce simmered itself to a really thick state. I didn't have to add flour. Just threw the tomatoes in with their juices from the beginning. In fact, the leftovers will probably need another can of tomatoes to get some sauciness back. I did as the writer said and left the skin on the chicken which was a bit problematic as the chicken cooks until is falls off the bone so I had to chase out skin bits throughout the sauce. I used 2 breasts and a package of thighs. Next time, I will remove the skin. Excellent recipe... served over egg noodles. So good that I hid the leftovers in the back of the fridge where hubby might not find them!  -  02 Nov 2009  (Review from Allrecipes US | Canada)


    Great! I changed it a bit though...I made it all in the slow cooker, which made everything SO easy. I used skinless thighs. I didnt sautee anything...just put the chicken on top of sliced onion and bell peppers in the crock pot, mixed the sauce in a separate bowl and added on top of the chicken. I added a can of tomato paste and left out the flour. Next time I'll try a little red pepper to give it a kick! Served over mashed potatoes, which was a nice change  -  29 Sep 2009  (Review from Allrecipes US | Canada)


    Made this tonight and it was excellent! Used frozen boneless/skinless chicken breasts and just added them to the sauted garlic & onions. Added spices, then liquids. Used 1 cup of beef stock, 1 can of chicken stock and 1 cup of wine for the liquid. Also used LOTS of fresh chopped garlic, but then again there is no such thing as 'too much garlic' in our family. Cooked the chicken most of the way, then added 1 red bellpepper and 2 small zuchinis. Excellent way to sneak in extra veggies. ;-) Will definitely make again. Hubby asked me to put it on the menu to make at least monthly. :-) 5 stars from my family!  -  05 Oct 2009  (Review from Allrecipes US | Canada)