Instructions: Lightly coat chicken pieces with flour. Heat olive oil and butter in large Dutch oven. Saute chicken pieces, a few at a time, until browned on all sides. Remove chicken from pan. If desired, remove skin from chicken.

Saute shallots, garlic and mushrooms in Dutch oven until softened, 3 to 5 minutes. Stir in tomato paste and wine. Add tomatoes, salt, pepper, bay leaf, thyme, basil and marjoram.

Return chicken to pan. Cover and simmer over low heat until chicken is tender, 35 minutes. Remove bay leaf. Serve chicken and sauce with cooked linguine.

Yield: 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.