Servings: 2

4 chicken legs and thighs (bone-in) 4 chicken legs and thighs (bone-in)
1 cup seasoned flour (salt and pepper added) 1 cup seasoned flour (salt and pepper added)
Olive oil (enough to coat the bottom of your pan) Olive oil (enough to coat the bottom of your pan)
3 garlic cloves, minced 3 garlic cloves, minced
1 cup julienned celery 1 cup julienned celery
1 cup julienned onions 1 cup julienned onions
1 cup julienned carrots 1 cup julienned carrots
1 cup julienned peppers 1 cup julienned peppers
Fresh oregano (to taste) Fresh oregano (to taste)
Salt and pepper (to taste) Salt and pepper (to taste)
1 cup white wine 1 cup white wine
2 cups crushed tomatoes 2 cups crushed tomatoes
1 cup chicken stock 1 cup chicken stock
Linguine pasta, cooked Linguine pasta, cooked
Shaved Parmesan cheese (for topping) Shaved Parmesan cheese (for topping)
Crusty bread (for serving) Crusty bread (for serving)

Prepare Chicken: subheading: Prepare Chicken:
Dredge the chicken legs and thighs in seasoned flour, shaking off any excess.
Heat olive oil in a large pan over medium heat. Sear the chicken in batches to prevent overcrowding. Cook until the skin is golden and fat is rendered. Set aside.
Sauté Aromatics: subheading: Sauté Aromatics:
In the same pan with leftover oil, add minced garlic and sauté for about 20 seconds (careful not to burn).
Add celery, onions, carrots, and peppers. Sauté until softened. Season with salt, pepper, and fresh oregano.
Build Sauce: subheading: Build Sauce:
Pour in white wine to deglaze the pan, scraping up any browned bits.
Add crushed tomatoes and chicken stock. Stir to combine.
Simmer Chicken: subheading: Simmer Chicken:
Return the browned chicken to the pan. Submerge in the sauce.
Bring to a simmer, cover with a lid, and let cook on low heat for 2 hours.
Serve: subheading: Serve:
Place cooked linguine in bowls. Top with one leg and one thigh per serving.
Ladle generous scoops of sauce over the chicken and pasta.
Finish with shaved Parmesan cheese and serve with crusty bread.