Chicken Cacciatore

Ingredients:

• 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

Direction:

1. Season the flour with salt and pepper.

2. Thoroughly coat the chicken in the seasoned flour.

3. In a large Dutch oven, over medium-high heat, add the oil.

4. When the oil is hot, add the chicken and brown until golden, 3 to 4 minutes on each side.

5. Remove the chicken and set aside.Add the onions.

6. Season with salt and pepper.

7. Sauté for until softened, 3 to 4 minutes.

8. Add the mushrooms and garlic.

9. Season with salt and pepper.

10. Continue to sauté until mushrooms are golden around the edges, 3 to 4 minutes.

11. Stir in the wine, tomatoes, tomato sauce, and stock.

12. Bring the mixture to a boil.

13. Stir in the red pepper, bay leaves thyme and basil.

14. Add the chicken back to the mixture.

15. Reduce the heat to medium and cover.

16. Simmer for 1 to 1 1/2 hours or until very tender.

17. Serve over pasta, garnished with Parmesan and parsley.

18. Enjoy!