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1
Heat 2 tablespoons of the oil in a large Dutch oven over high heat.
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2
Season the chicken pieces on both sides with salt and pepper.
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3
Working in batches, place the chicken in the pan, skin side down, and cook until golden brown, 3 to 4 minutes.
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4
Turn the chicken over and cook until golden brown, 2 to 3 minutes.
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5
Remove the chicken to a large plate.
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6
Add another tablespoon of the oil to the pan and heat until almost smoking.
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7
Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until they are golden brown and their liquid has evaporated, about 10 minutes.
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8
Remove to a plate.
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9
Add the remaining 1 tablespoon oil, the onion, and the bell pepper to the pan and cook until soft, about 4 minutes.
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10
Add the serrano chile, garlic, and red pepper flakes, and cook for 1 minute.
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11
Stir in the wine and cook until almost completely reduced.
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12
Add the chicken stock, tomatoes, rosemary, and thyme, and bring to a simmer.
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13
Return the dark meat and the mushrooms to the pan, reduce the heat to medium-low, cover the pan, and cook for 30 minutes.
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14
Add the white meat to the pan, cover, and continue cooking for 10 minutes.
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15
Remove the chicken with a slotted spoon to a large shallow bowl and tent it loosely with foil.
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16
Raise the heat under the pan to high and cook the liquid, stirring occasionally, until thickened to a sauce consistency, about 15 minutes.
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17
Season with salt, pepper, and honey to taste.
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18
Stir in the capers and basil, and pour the sauce over the chicken.
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19
Garnish with fresh basil sprigs.
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20
Serve over the spaghetti, and top with shaved Parmesan.
