Chicken Cacciatore

• 4 chicken thighs
• 4 chicken drum sticks
• 4 chicken wings
• 1/2 cup flour
• 1/4 cup olive oil
• 1 1/2 cups chopped onions
• Salt
• Freshly ground black pepper
• 3 cups sliced shiitake mushrooms, cleaned and stemmed
• 3 tablespoons chopped garlic
• 3/4 cup dry white wine
• 2 cups chopped fresh tomatoes, peeled and seeded
• One 15 ounce can tomato sauce
• 2 cups chicken stock
• 1/2 teaspoon crushed red pepper, or more to taste
• 2 bay leaves
• 3 sprigs of fresh thyme
• 1 tablespoon chiffonade basil
• 1 pound cooked fettuccine, linguine, or spaghetti
• 4 ounces grated Parmigiano-Reggiano cheese
• 1 tablespoon finely chopped fresh parsley leaves

DIRECTIONS

• Season the flour with salt and pepper. Thoroughly coat the chicken in the seasoned flour. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown until golden, 3 to 4 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and pepper. Sauté for until softened, 3 to 4 minutes. Add the mushrooms and garlic. Season with salt and pepper. Continue to sauté until mushrooms are golden around the edges, 3 to 4 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the red pepper, bay leaves thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 to 1 1/2 hours or until very tender. Serve over pasta, garnished with Parmesan and parsley.
• Enjoy