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1
Preheat oven to 400 degrees.
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2
Salt and pepper chicken legs.
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3
Heat ovenproof skillet or dutch oven over medium-high heat.
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4
Add olive oil and butter.
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5
When oil/butter is hot, add chicken legs to the pan.
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6
Using tongs, brown on all sides, about 2 minutes.
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7
Remove chicken from pan.
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8
Pour in wine, scraping the bottom of the pan to loosen any bits.
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9
Cook for 1 minute.
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10
Pour in tomatoes with their juice and add tomato paste.
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11
Add salt and pepper to taste, stirring to combine.
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12
Bring sauce to a boil, then turn off heat.
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13
Add plenty of fresh herbs, 8 cloves of peeled (but whole) garlic, and the chicken legs.
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14
Put lid on pot and cook in the oven for 1 hour.
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15
Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.
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16
Cook the pasta to al dente, Drain and add to a large serving bowl.
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17
Remove lid and check sauce.
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18
If its overly thin, remove the chicken from the pot and boil the sauce on the stovetop for 5 to 10 minutes.
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19
Check seasonings and adjust as needed.
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20
To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top.
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21
Sprinkle generously with fresh Parmesan and serve with crusty French bread.
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22
Yum!
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23
(Dish may be served with rice or mashed potatoes, instead!)
