4-6 chicken thighs, drumsticks, wings (any chicken pieces you like with bone)
2 chicken breast (sliced)
1/2 teaspoon red pepper flakes pepper, plus more to taste
5 tablespoons olive oil
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup white or red wine (use what you like or have)
1 (28ounce) can crushed tomatoes
1/4 cup coarsely chopped fresh basil
Salt to taste
Vinegar
1 pound spaghetti, cooked the way you like it
Italian bread and grated parmegiano cheese
Instructions
Clean the chicken pieces with 1 teaspoon of salt and 4 teaspoons of vinegar in water. Drain and pat dry. In a large sauté pan, heat the oil over a medium high flame. Sauté the onion until translucent. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, sauté it in 2 batches. Add the wine and garlic to the same pan and sauté over medium heat about 3-5 minutes or until reduced by half./
Add the entire can of tomatoes. Coat the chicken pieces in the sauce and stir gently.. Continue simmering over low heat until the chicken is just cooked through, about 1 hour. The sauce will thicken slightly. Spoon off any excess fat from atop the sauce, add the fresh basil./
In a separate pot, boil water for spaghetti. Once the spaghetti is cooked, drain. Using tongs, transfer the chicken to a platter. Generously coat the spaghetti with the tomato sauce. Serve spaghetti sprinkled with parmegiano cheese on the side with delicious chicken cacciatore pieces. /
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