About this recipe: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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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.
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.
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.