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The rich flavors of Rach's chicken cacciatore do double-duty as a pasta sauce for long ribbons of egg pappardelle.
Heat bone broth and dried mushrooms in pot to low boil, reduce by a third and reconstitute the mushrooms.
Bring a large pot of water to boil for pasta.
In a shallow pan, combine flour, white pepper, ground thyme and sage. Season the chicken with salt and black pepper.
Heat a large cast-iron skillet over medium-high heat.
Dredge chicken in flour to coat evenly and shake off excess.
Add EVOO to skillet, 2 turns of the pan, brown half the chicken 2 to 3 minutes on each side, remove to a plate, add more oil, another turn of the pan, and repeat.
Once all of the chicken has been browned, add 3 tablespoons butter to the skillet and melt, add fresh sliced mushrooms and brown well, add thyme, salt and pepper, onions and garlic, cook to soften and add chili paste or flakes, roasted peppers, wine and tomatoes, break up with spoon, melt in demi-glace, add chicken and reduce heat to simmer. Pull the chicken out. Add reconstituted mushrooms, finely chopped, and the broth. Reduce sauce at a good bubble for 20 minutes and remove one-third of the sauce to a smaller pot. Slide chicken into remaining sauce and let it finish cooking through.
Salt water and cook pasta 1 to 2 minutes less than package directions, and reserve about ¾ cup salty pasta water. Toss pasta with remaining 2 tablespoons butter, the cheese and the reserved one-third of the sauce. Use reserved salty pasta water to loosen the sauce as needed.
Serve pasta alongside chicken and top the chicken with shaved Parm and parsley.