by @elsidawson

Put the ded in the red on the noodle bread.

What you need

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 1/4 cup all-purpose flour
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 2 celery ribs, sliced
  • 1 large green pepper, cut into strips
  • 1/2 pound sliced fresh mushrooms
  • 1 can (28 ounces) tomatoes, drained and chopped
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 cup dry red wine or water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3 garlic cloves, minced
  • 1 tablespoon sugar
  • Hot cooked pasta
  • Grated Parmesan cheese

Do this

  • Get flour all over over the chicken like you’re dusting for prints, throw on some S+P too
  • Put the olive oil and the butter in a large skillet and get that to medium-high heat
  • Brown all sides of your chicken, and then put the chicken off to the side. He doesn’t have to be cooked through, he’s coming back in the third act.
  • Keep all the chicken oil handy and add onion, celery, green pepper and mushrooms for a five minute head start
  • Add all things tomato, wine, herbs, garlic, and sugar.
  • Bring it to boil, reduce heat, cover and simmer 30 minutes
  • Put the chicken back in the skillet with all the other stuff, cover it, and let it simmer for another 45-60mins.
  • Towards the end of that hour, you’re gonna wanna fire up some pasta to serve it over.
  • Do not forget the parm.