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1
Heat the olive oil and butter in a large Dutch oven over medium high heat.
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2
While it heats up whisk the flour, garlic powder, dried onion and dried basil together in a bowl to make the dredge for the chicken.
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3
Take 5 of the chicken thighs and coat them lightly in the flour, shaking off the excess.
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4
Get them into the hot pot to brown for about 5 minutes on each side.
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5
When they are done, remove them to a plate and repeat with the last 5 pieces of chicken.
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6
When all of the chicken is cooked and removed, add the red bell pepper, onion and garlic into the pot.
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7
Let them get soft and fragrant for a couple of minutes.
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8
Then pour in the wine and let it cook off for another couple of minutes.
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9
Lastly, get the diced tomatoes, crushed tomatoes and pecorino romano into the pot.
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10
Season the sauce with salt and pepper generously, then give it a good stir.
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11
Add the chicken back in and bring the sauce to a low boil.
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12
Reduce it to a simmer and let it cook for 30 minutes.
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13
While the chicken cooks, get a large pot of water on to boil.
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14
This is best done when there is about 1015 minutes left for the chicken to cook so that it is done at the same time.
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15
Salt the water generously when it is boiling and cook the pasta just until tender for about 8 minutes.
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16
Drain it and transfer it to a large serving bowl.
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17
Ladle several scoops of the cacciatore sauce into the bowl with it just to coat it well and toss it all together.
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18
Take the chicken off of the heat when it is done and transfer it to a large platter.
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19
Spoon the rest of the sauce over it and sprinkle it with lots of fresh basil on top.
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20
Serve family style immediately with the pasta and salad and enjoy!
