Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy saute pan, heat the oil over a medium-high flame.

Preheat the oven to 375 degrees F. Using paper towels, pat the chicken skin dry. Sprinkle each piece of chicken on both sides with salt and pepper (about 1/2 teaspoon of each per side).

Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and …

Sprinkle the chicken pieces on both sides with salt and pepper. Working in batches, place the chicken in the pan, skin-side down, and cook until golden brown, 3 to 4 minutes. Turn the …

Preheat the oven to 350 degrees F. Salt and pepper both sides of the chicken. Dredge the chicken in the flour. Heat the olive oil and butter in a heavy ovenproof skillet or Dutch oven …

Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess. Heat the oil in a large saucepan over medium heat. Add some of the chicken to the pan.

Heat 2 tablespoons of the oil a large Dutch oven over medium heat. Sprinkle the chicken with salt and pepper. Working in batches, cook the chicken until golden brown, 5 to 6 minutes per side ...

Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes. Sprinkle with …

Soak the mushrooms in 2/3 cup hot water, 10 minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms and finely chop.