1 chicken, quartered
2 T olive oil
3 cloves garlic
1 large onion
2 or 3 peppers, chopped
1 or 2 zucchini, chopped
3 medium carrots, finely grated
4 cups pureed tomatoes
4 cups chopped tomatoes
2 Tbsp Italian seasoning
1/2 lb linguine of choice
1. In a large dutch oven, set oil over medium high heat until it shimmers. Pat chicken dry on both sides. When oil is shimmering, lay chicken down skin side down, two pieces at a time. Brown for 3-5 minutes per side. Remove from pan and allow to rest.
2. Lower heat to medium. Drain off excess fat, if you desire, being careful to allow the 'crunchy bits' to remain. Add onions, peppers and carrots until softened. Add zucchini as it is chopped. Add salt, pepper, garlic and seasoning until fragrant. Deglaze the pan with the stock/flavorful liquid. Add tomatoes. Bring to a simmer.
3. Add dark meat pieces. Cover and cook for 25 minutes. Add white meat pieces, leaving in the dark. Cover and cook for 25 minutes longer.
4. Meanwhile, cook your pasta to desired tenderness (set your timer!!!), cooking side dishes as need be.

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