Makes approximately 4 servings


  • 1/2 whole chicken (with bones) or 4 pieces of boneless, skinless chicken breasts--whichever you prefer
  • 1/2 cup flour
  • Tony Chachere's
  • 1/2 cup olive oil
  • 1 medium yellow onion, chopped
  • Salt
  • Crushed red pepper
  • 1/4 lb. shiitake mushrooms, cleaned, stemmed and sliced (or 4 oz canned mushrooms)
  • 2.25 oz sliced black olives
  • 1 clove garlic, chopped
  • 1/2 cup dry white wine
  • 1 cup chopped fresh tomatoes, peeled an seeded
  • 1/2 cup tomato sauce
  • 1 cup chicken stock
  • 1 bay leaf
  • Italian seasoning
  • 1/4 lb. cooked fettuccine, spaghetti or rotini (tossed in olive oil, salt and pepper)
  • 2 ozs. grated Parmigiano-Reggiano cheese
  • 1/2 tbsp finely chopped fresh parsley leaves


  • Season the chicken with Tony Chachere's. Season the flour with Tony Chachere's and Italian seasoning. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess.
  • In a large Dutch oven over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3-4 minutes on each side. Remove the chicken and set aside.
  • Add the onions to the pot and season with salt and red pepper. Sauté for 2 minutes.
  • Add the mushrooms, black olives and garlic to the pot. Season with salt and red pepper and continue to sauté for 2 minutes.
  • Stir in the wine, tomatoes, tomato sauce and chicken stock. Bring the mixture to a boil. Stir in the bay leaf and Italian seasoning. Add the chicken back to the mixture.
  • Reduce the heat to medium and cover. Simmer for 1 hour or until tender.
  • Mound the pasta in the center of each plate. Lay the chicken over the pasta. Spoon the sauce over the chicken.
  • Garnish with cheese and parsley