Chicken Cacciatore

CHICKEN CACCIATORE serves 6

1 ½ three lb chickens, cut into 12 pieces
1 T extra virgin olive oil
1 ½ lbs cremini mushrooms or white mushrooms, quartered
2 lrg onions slice ¼ in. thick
1 lrg bell peppers, 1 red, 1 grn. sliced ¼ in. thick
4 garlic cloves, smashed
½ C dry red wine
1 twenty-eight ounce can crushed Italian tomatoes
1 fourteen and a half ounce can low sodium chicken broth
¾ lb linguine
Coarse salt
¼ cup chopped basil or flat leaf parsley

1. Reserve chicken wings. Remove skin from rest of chicken pieces.
2. Heat a deep 10 in. skillet or 6 qrt. Dutch oven over medium heat until hot. Add half the chicken pieces; cook until browned, about 8 minutes, turning once. Transfer to plate. Repeat with the remaining chicken.
3. In the same pan, heat ½ T olive oil. Add mushrooms; cook on medium-high stirring occasionally, until golden, about 4 minutes. Pour in wine; bring to a boil. Cook until almost evaporated, about 3 minutes. Add tomatoes and broth; return chicken to pan. Simmer, turning occasionally until meat is tender and sauce is thickened, about 1 hour. Stir in mushrooms. Cook linguine in a lrg. Pot of boiling salted water until al dente. Drain; serve with chicken and sauce. Garnish with basil or parsley if desired