Chicken Cacciatore with Chickpea Pasta

Ingredients

• 2 bone in chicken thighs
• 2 bone in chicken breasts
• 1/2 cup flour
• 1/4 cup olive oil
• 1 yellow onion, peeled and chopped in 1/4 inch thick rings
• Salt & pepper to taste
• 8 oz.  button mushrooms, stemmed and sliced
• 4 garlic cloves, peeled and thinly sliced
• 3/4 cup dry white wine
• 1 15 oz. can crushed tomatoes
• 1 15 oz. can tomato sauce, I prefer Hunt's brand
• 1 cup chicken stock
• 1/4 teaspoon crushed red pepper, or more to taste
• 1 bay leaf
• 1 Tbsp. dried Italian seasoning
• 1 Tbsp. fresh basil, chiffoned
• 1 Tbsp. fresh Italian parsley, finely chopped
• 1 pound cooked chickpea pasta, I prefer the Banza or Explore brand 
• Parmigiano-Reggiano cheese to taste, grated

Directions

1. Salt and Pepper the chicken

2. Dredge the chicken in the flour, coating completely

3.  Heat oil in a large Dutch oven or sauté pan, over medium-high heat, until sizzling

4. Add the chicken and brown until golden, 3 to 4 minutes on each side

5. Remove the chicken and set aside.

6. Add the onions, seasoning with salt & pepper.

7. Sauté until softened, 3 to 4 minutes.

8. Add the mushrooms and garlic

9. Season with Salt & Pepper.

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

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

12. Bring the mixture to a boil. Stir in the red pepper, bay leaf, and Italian seasoning

13. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 45 minutes or until very tender and sauce has reduced some

14. At the same time, prepare the pasta according to the instruction on the box

15. Remove chicken from pan and cut into chunks

16. Put chicken back in pan with sauce 

17. Add the pasta and fresh herbs to the pan

18. Cook until flavors have integrated on low heat, approx. 2-3 minutes

19. Serve with Parmsesan