I made Pollo Alla Cacciatora

Serves 4 generously
Total Cook Time: About 1 hour 30 minutes

YOU'LL NEED

For the Chicken:
1 whole chicken (3-4 lbs), cut into 8 pieces (CHECK NOTE)
Salt and black pepper
Handful of all-purpose flour for dusting

For the Sauce:
3 tablespoons olive oil
1 large yellow onion, diced
1 red bell pepper, diced
3-4 cloves garlic, finely chopped
A splash of cooking wine
3/4 cup chicken broth
1 (28 oz) can whole peeled tomatoes, hand-crushed with juice
1 cup chicken broth
A few sprigs fresh rosemary and thyme (or 1/2 teaspoon each dried)
2 bay leaves
4oz sliced or finely chopped mushrooms
4 small matchstick carrots, diced
4 Servings of Shell Pasta
Grated parmesan or Feta

To Finish:
Handful fresh parsley, chopped
Optional: 1/2 cup pitted olives or 2 tablespoons capers

NOTE: For chicken breasts only, use 1.5 lbs boneless, skinless. Simmer time reduces to 25-30 minutes, sear time reduces to 2-3 minutes per side.

HOW TO MAKE IT

1. Prepare chicken
   Pat chicken pieces completely dry. Season generously with salt and pepper. Lightly dust with flour if using.
2. Brown chicken
   Heat olive oil in a large heavy pot over medium-high heat. Cook chicken in batches until deep golden brown, 5-6 minutes per side. Transfer to a plate.
3. Start sauce
   In same pot, add onion, carrot and bell pepper. Cook over medium heat until softened, about 8 minutes. Add mushrooms and garlic and cook 1 more minute.
4. Deglaze
   Pour in wine or broth. Scrape up browned bits from pot bottom. Simmer until reduced by half, 2-3 minutes.
5. Braise chicken
   Add crushed tomatoes with juice, chicken broth, rosemary, thyme, and bay leaves. Bring to a gentle simmer. Place chicken back into pot, spoon sauce over top. Add 2 Tbsp pesto
6. Simmer
   Cover pot, reduce heat to low. Simmer bone-in chicken for 45-60 minutes. If using only breast, add it in at 30 minutes left. Simmer until chicken is tender and cooked through.
7. Boil pasta till slightly undercooked, and add to the sauce 2 minutes before ready. Make sure the pasta is hot! Do not let the starches settle.
8. Finish
   If sauce is thin, remove chicken and simmer sauce uncovered 5-10 minutes to thicken. Stir in olives or capers if using. Taste and adjust seasoning. Discard herb stems and bay leaves. Stir in half the parsley.
9. Serve
   Let sit off heat 5-10 minutes. Sprinkle with remaining parsley. Serve with pasta, and crusty garlic bread. Grate Parmesan or feta to taste.

Notes to self:
If you are missing bell peppers, use turmeric, roasted peppers, and carrots. Throw the roasted peppers in 2 minutes before you finish simmering.

If using pasta, throw the pasta in slightly undercooked 2 minutes before you are ready to take the dish off the heat.