4 pieces chicken (legs, thighs or breasts)
Kosher salt and fresh ground pepper
1/2 cup all-purpose flour
1/4 cup olive oil
1 medium onion -- cut 1 inch chunks
1 small green bell pepper -- cut in 1 inch chunks
2 large garlic cloves -- minced
Pinch crushed red pepper
1 can diced tomatoes with juice (14.5 oz.)
1 can tomato sauce (8 oz.)
1/4 cup dry white wine
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sugar
1/2 pound thin spaghetti
Torn fresh basil leaves
Grated Parmesan cheese

Season chicken with salt and pepper; dredge chicken in flour and shake off excess. Place oil In a large deep skillet or Dutch oven over medium-high heat and heat until almost smoking. Add chicken pieces and brown about 5 minutes per side or until golden brown. Remove chicken to a plate and tent with foil to keep warm.

To the drippings in the pan, add onions, green pepper and garlic; season with a pinch of salt, pepper and crushed red pepper, and saute 2-3 minutes or until softened. Add the tomatoes, tomato sauce and wine; bring to a boil. Stir in basil, oregano and sugar. Add chicken back to the pot; reduce heat to low, cover and simmer40- 45 minutes or until tender. Serve over hot cooked spaghetti, ladle sauce over all, garnish with basil and cheese.

TO BAKE: Preheat oven to 350 degrees; lightly oil a glass 13x9x2 baking dish. Brown chicken pieces as described above and place in prepared baking dish. Prepare sauce as described above and pour sauce over chicken. Cover with foil and bake 30 minutes; uncover and bake 15-30 minutes more or until chicken is cooked and vegetables are tender. Serve over hot cooked pasta, ladle sauce over all, and pass additional Parmesan cheese.