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1
Season chicken well with salt and pepper, set aside.
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2
Heat oil and butter in a skillet (make sure you use one that has a lid and is big enough to hold all of the ingredients) over medium high heat.
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3
Add chicken, skin side down, and cook for about 7 minutes or until golden brown.
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4
Turn chicken over and brown the other side.
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5
Remove from pan and set aside.
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6
Add onions, shallots or garlic, mushrooms, thyme and lemon zest to the pan and cook until onions are caramelized.
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7
Add flour to the onion mixture and stir well until flour starts to cook in the oil, about 2 minutes.
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8
Slowly add chicken stock 1/2 cup at a time stirring well between additions and letting chicken stock start to cook and thicken between additions.
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9
Once all of the chicken stock has been added, add browned chicken back into the pan.
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10
Cover the chicken in the sauce, reduce heat to low and cover the pan.
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11
Cook for about 1 hour or until chicken falls off the bone.
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12
Boil a pot of water for pasta and season well with a generous amount of salt in the water.
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13
Cook pasta about a minute short of al dente.
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14
Check instruction on packagemine was about 8 minutes.
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15
Reserve 2 cups pasta water and then drain the pasta.
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16
Use two forks and remove chicken from the bone.
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17
Remove bones from sauce.
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18
Add drained pasta to the sauce along with 1 cup pasta water and lemon juice.
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19
Continue to stir pasta for another 1-2 minutes until pasta is al dente.
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20
Add additional pasta water as needed to keep pasta saucy.
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21
Stir in Parmesan cheese.
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22
Enjoy!
