1/4 cup all purpose flour
1 1/4 tsp kosher salt, divided
3/4 tsp black pepper, divided
1 whole cut-up chicken
1/4 cup olive oil
2 T butter (my addition)
1 white onion, chopped into large pieces
1 cup baby carrots
1 stalk celery, sliced
4 cloves garlic, minced
8 oz. fresh mushrooms, sliced (my addition)
3 sprigs fresh thyme
1-2 bay leaves
1-28 oz. can Italian diced tomatoes
1/3 C dry red wine
1/4 C flat leaf parsley, chopped
1 lb linguine noodles
Preheat the oven to 350 degrees.
Combine the flour, 1/2 tsp salt, and 1/2 tsp pepper in a shallow dish. Rinse the chicken and pat dry. Lightly coat the chicken in the flour mixture, shaking off any excess. Heat oil and butter in a large dutch oven or stock pot over medium high heat. Add the chicken in batches and cook 4 minutes per side.
Remove to a plate and set aside for later. After all the chicken is browned, add the onion, carrots, celery, mushrooms, garlic, thyme, and bay leaf. Cook for 10 minutes, stirring occasionally.
Add the tomatoes, wine, and remaining salt and pepper. Cover and bring to a simmer. Turn off the heat and transfer to the oven. Cook for 1 hour.
While the chicken is cooking, you can cook your pasta. I used Barilla linguine noodles. Cook in boiling salted water until partially cooked through, about 5 minutes. Drain and toss in olive oil. Set aside.
After an hour, remove the chicken cacciatore from the oven and transfer the chicken to a plate. Put the pot back on the stove top over high heat and add the partially cooked linguine noodles (or your pasta of choice). Finish cooking the pasta in the cacciatore mixture. Use tongs to place cooked noodles on large serving platter. Add the chicken on top and as much of the cacciatore sauce as you like. We like ours really saucy as you can see! Enjoy!