03After a minute or two, flip over the chicken with a spatula. Then let it brown on the other side. After it’s brown, remove it to a plate and set aside.
04Repeat with the second half of the chicken pieces, remove from the pan and set all of the chicken aside.
05Add a tablespoon or so of olive oil into the hot pan and throw in the chopped onions and the garlic and give them a stir.
06Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
07Add the two cans of crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce heat and simmer for 15 minutes.
08Add the chicken (and don’t forget all of those yummy chicken juices), to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce, stirring to combine.
09Place pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.