Chicken Cacciatore

Ingredients

• 1 lb egg noodles
• 8 chicken thighs
• Salt & Pepper, to taste
• 1⁄2 cup flour
• 4 Tbs olive oil
• 2 Tbs butter
• 1 onion, halved and sliced
• 2 red bell peppers, sliced
• 2 green bell peppers, sliced
• 5 cloves garlic, diced
• 12 oz baby bellas (or just portabellas, or crimini)
• 1⁄2 tsp ground thyme
• 1⁄4 tsp turmeric
• 1⁄2 tsp kosher salt
• Red pepper flakes, to taste
• 3⁄4 cup dry white wine
• 1 can tomatoes, with juices
• Flat leaf parsley, chopped
• Parmesan cheese

Directions

1. Heat oven to 350° F.
2. Start water for egg noodles.
3. Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard.
4. Add sliced onions, peppers, and garlic. Stir for 1 minute. Add mushrooms and stir for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble.
5. Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375° F. Cook for an additional 15 minutes.
6. Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes.
7. Cook then drain noodles, place in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta (amount to taste.)
8. Before serving, sprinkle on chopped fresh parsley and grated Parmesan.