Chicken Cacciatore Over Angel Hair Pasta Aglio Olio - cooking recipe

Ingredients

For the Chicken Cacciatore
8 pieces chicken, bone in, skin on on off (drumsticks or thighs, or both)
1/2 cup all-purpose flour
2 teaspoons dried oregano
salt & freshly ground black pepper
4 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, peeled and sliced
4 cubanelle peppers, cored and sliced (or any peppers you have)
8 garlic cloves, finely chopped
1 teaspoon italian seasoning, dried
1 chicken bouillon cube
1/4 cup water, plus more for cleaning chicken
crushed red pepper flakes, to taste
1 (14 1/2 ounce) can diced tomatoes (liquid drained)
1 (14 1/2 ounce) can diced tomatoes with juice
1/4 cup white vinegar
Garnishes
parmesan cheese
basil chiffonade (stack the basil leaves and roll into a tube, then cut across the ends of the tube to form strips)
For the Pasta Aglio Olio
1/3 cup olive oil, plus more for drizzling
8 garlic cloves, finely chopped
salt and crushed red pepper flakes, to taste
2 cups reserved pasta water
1/4 cup parmesan cheese

Preparation

Preheat oven to 350 degrees F.
Soak chicken in vinegar and enough water to cover chicken. Let soak for a few minutes. Rinse well, pat dry and transfer to large bowl. Season chicken 1 teaspoons oregano, and salt black pepper to taste.
In another bowl combine the flour, 1 teaspoons oregano and salt and black pepper to taste. Mix well.
Dredge the chicken in the seasoned flour. Shake off excess flour.
Heat a large dutch oven or heavy skillet (oven safe) over medium/high heat. Add olive oil and butter, when butter melts add chicken pieces (4 pieces at a time). Brown chicken on both sides, transfer chicken to a plate.
Pour off half of the grease in the pan and discard. Add onions, peppers and garlic, cook stirring for 1 minute. Add crushed red pepper flakes and chicken bouillon cube, cook stirring 1 more minute.
Add water, bring to boil. Stir in diced tomatoes and Italian seasoning. Add chicken pieces back to pan. Cover and bake for 45 minutes. Remove cover and raise temperature to 375 degrees F. Cook for an additional 15 minutes.
Meanwhile, heat a large pot of salted water to boil for the pasta. Cook pasta according to package \"al dente\" reserving 2 cups of the pasta water before draining.
In a large deep skillet, heat olive oil over medium heat. Add garlic and cook, stirring for 2 minutes (do not burn garlic). Add crushed red pepper flakes and cook, stirring 1 minute. Add pasta water and salt to taste. Bring to a boil and reduce sauce to about half.
Add the drained pasta to the sauce and remove from heat. Toss adding a final drizzle of olive oil and Parmesan cheese.
Serve Chicken Cacciatore over the Angel hair Aglio Olio. Garnish with pamesan cheese and basil.
Note: You can add mushrooms (I didn't have any), and you can substitute the 1 cup of water and chicken bouillon cube for 3/4 cups dry white wine (I just prefer the flavor of the bouillon cube or chicken stock over wine). Plus I'd rather drink the wine as I'm cooking ;-).