Spaghetti and Summer Chicken Cacciatore

Use fresh vine-ripe summer tomatoes. Make sure to seed the tomatoes very well as the seeds lend a bitter taste to the sauce.

• Ready In: 1 hr 55 mins
• Serves: 8

Ingredients

• 8  medium  ripe garden tomatoes
• 8  chicken thighs
• 2  tablespoons extra virgin olive oil
• 2  ounces pancetta, finely chopped
• 4  cups  chopped onions
• 3  cups  chopped celery, including the tender inner leaves
• 1  jalapeno pepper, finely minced
• 1⁄4 teaspoon crushed red pepper flakes
• 1 -2  teaspoon sea salt
• 1  sprig fresh rosemary
• 2  fresh bay leaves (or 1 dried bay leaf)
• 1⁄4 cup  coarsely chopped fresh flat-leaf parsley
• 1⁄2 cup dry white wine
• 1  lb  dried spaghetti
• 4  tablespoons unsalted butter
• 2  cups  thinly sliced mushrooms
•  freshly grated parmigiano-reggiano cheese

Directions

1. Bring a small pot of water to a boil; drop in the tomatoes, a few at a time; cook each batch for 30 seconds.
2. Using tongs, transfer the tomatoes to a cutting board; remove the cores; skin the tomatoes, and cut them in half horizontally.
3. Gently squeeze the tomato halves over a strainer suspended over a bowl so that the seed pockets fall into the strainer.
4. Scoop out any stubborn seeds from the tomatoes cavities with your forefinger.
5. Set aside the tomato pulp on the cutting board.
6. Rub the tomato seeds in the strainer with the back of a spoon or rubber spatula to push all the tasty tomato bits and juice into the bowl below.
7. Discard seeds; coarsely chop to tomato pulp and add to the collected juices and bits of tomato in the bowl; you should have about 5 cups of pulp and juice; set aside.
8. Remove and discard the skin and any excess fat from the chicken thighs; dry them thoroughly on paper towels.
9. Heat the olive oil in a large Dutch oven; add in chicken thighs; sauté over brisk heat for 4-6 minutes to brown the first side.
10. Turn thighs, sauté 2 minutes, add the pancetta, and continue to cook until the second side browns, 2-4 minutes.
11. Transfer chicken to a plate; keep warm.
12. If the pancetta has not begun to brown by this time, allow it to cook another minute or two.
13. Stir the onions, celery, jalapeño, red pepper flakes, half the salt, rosemary, bay leaves, and parsley into the pot with the pancetta; decrease heat, stirring the vegetables and scraping up any browned bits.
14. Sauté the vegetables gently, stirring every now and then, for about 10 minutes until they have softened.
15. Add in the wine, increase heat, and cook, stirring until the wine has evaporated.
16. Return chicken and any juices that have accumulated on the plate to the pot with the veggies.
17. Add in the chopped tomatoes and their juices; cover the pot, and bring to a boil over medium-high heat.
18. Decrease heat and simmer gently, stirring occasionally, for 40 minutes, or until the chicken is cooked through.
19. During the last few minutes of cooking, taste the sauce, adding more salt, if needed.
20. Remove rosemary sprig and bay leaves; keep warm on low heat.
21. Bring a large pot of water to a boil; add salt and drop in pasta.
22. Meanwhile, heat the butter in a large sauté pan; add in the mushrooms; cook, tossing frequently, until the mushrooms are cooked through.
23. As soon as the pasta is cooked al dente, drain and add to the mushrooms; toss to combine; transfer to a large heated serving bowl.
24. Nudge the chicken to one side of the pot and ladle enough sauce onto the pasta to coat each strand.
25. Toss again with the Parmigiano-Reggiano; serve pasta, chicken, vegetables, and some sauce with a crusty loaf of bread.