2 T flour
1/4 t salt
1/4 t pepper
1 chicken leg, skinned
1 chicken thigh, skinned
1 T canola oil
1 onion, thinly sliced
1 T olive oil
1 small green pepper, chopped
2 large cloves garlic, minced
4 oz pork or chicken sausage
1 14.5 oz can diced tomatoes
12 oil cured black olives
12 green olives
2 T red wine
2 T red wine vinegar
1/2 t dried basil
1/2 t dried oregano
1/2 small zucchini, julienned
4 oz medium shell pasta
1 qt water
2 t olive oil
Heat a large cast-iron skillet to medium high. While the skillet is heating, on a small plate, mix together the flour, salt, and pepper. Lightly flour the chicken pieces. Add the oil to the skillet, and swirl the skillet to completely coat the bottom with the oil. Add the chicken pieces, and cover the skillet. Fry for about 3 minutes. Turn the chicken, and fry for another two minutes. Remove the chicken to a plate. Reduce the heat to medium.
Add the olive oil to the skillet, and immediately add the chopped onions, stirring the onions to coat them. Cook the onions for 3 minutes, then stir them. Continue to stir for another 3 or 4 minutes until the onions are well-browned. Add the peppers, garlic, and sausage, and saute until the pepper is limp, and the sausage is cooked through. Break the sausage up while it is cooking.
Add the chicken, the tomatoes,their liquid, and the chicken to the skillet. Sprinkle any remaining flour used to bread the chicken over the mixture and stir it in. Add the olives, wine, wine vinegar, and spices. cover and cook on low for 20 minutes. Remove the chicken from the skillet, and let it cool. Debone the chicken, and break it up into small pieces. Add it back to the skillet along with the zucchini.
Bring the water to a boil in a 1-1/2 qt covered saucepan. When the water is boiling, remove the cover, and add the olive oil. Add the pasta, and cook for 6 - 7 minutes. Test for doneness. Drain the pasta. Stir into the chicken mixture. Serve immediately.
