Olive Oil (1/4 cup)
Butter (1/4 cup)
in a large Dutch oven over medium high heat.
While it heats up whisk the
All-Purpose Flour (1 cup)
Garlic Powder (1 tsp)
Dried Onions (1 tsp)
Dried Basil (1 tsp)
together in a bowl to make the dredge for the chicken.
Take 5 of the
Bone-in, Skin-on Chicken Thighs (10)
and coat them lightly in the flour, shaking off the excess.
Get them into the hot pot to brown for about 5 minutes on one side.
Brown the other side for about 5 minutes.
When they are done, remove them to a plate and repeat with the last 5 pieces of chicken.
When all of the chicken is cooked and removed, add the
Red Bell Peppers (2)
Garlic (4 cloves)
into the pot.
Let them get soft and fragrant for a couple of minutes. Then pour in the
Red Wine (1 1/2 cups)
and let it cook off for another couple of minutes.
Lastly, get the
Diced Tomatoes (1 can)
Crushed Tomatoes (1 can)
Pecorino Romano Cheese (1/2 cup)
into the pot. Season with
Salt (2 pinches)
Freshly Ground Black Pepper (2 pinches)
, then give it a good stir.
Add the chicken back in and bring the sauce to a low boil. Reduce it to a simmer and let it cook for 30 minutes.
While the chicken cooks, get a large pot of water on to boil.
Salt the water generously when it is boiling and cook the pasta just until tender for about 8 minutes. Drain it and transfer it to a large serving bowl.
Ladle several scoops of the cacciatore sauce into the bowl with it just to coat it well and toss it all together.
Take the chicken off of the heat when it is done and transfer it to a large platter. Spoon the rest of the sauce over it and sprinkle it with lots of
Fresh Basil (to taste)
Serve family style immediately with the
Farfalle Pasta (1 lb)
and salad and enjoy!