8 chicken thighs and legs, skin on
Coarse salt and freshly ground pepper
2 teaspoons dried oregano
1 cup all-purpose flour
1/4 cup olive oil
1 pound cremini mushrooms, quartered
2 medium onions, sliced thin
1/2 teaspoon salt
3 large garlic cloves, finely chopped
1/2 teaspoon red pepper flakes
1/4 cup tomato paste
3 (14-1/2-ounce) cans diced tomatoes, drained
1/4 cup dry red wine, such as syrah
12 ounces gemelli or penne pasta
1 tablespoon sherry vinegar
1/4 cup roughly cut chopped fresh basil
1/4 cup roughly cut chopped fresh Italian parsley
2 tablespoons capers
Season chicken with coarse salt and pepper to taste and 1 teaspoon of the oregano. Dredge in flour. Heat oil in a large skillet over medium-high heat. Working in batches, cook the chicken until dark-golden brown, about four minutes per side. Transfer to slow cooker.
Pour off and discard all but 1 tablespoon of fat from skillet. Add mushrooms, onion and the 1/2 teaspoon salt. Cook, stirring, until onions are golden, about six minutes. Reduce heat to medium-low. Add garlic, remaining 1 teaspoon oregano and red pepper flakes. Stir in tomato paste and diced tomatoes; simmer four minutes. Add wine and simmer two minutes. Pour tomato mixture over chicken in slow cooker.
Cover and cook until chicken is very tender and cooked through, about four hours on high, eight hours on low.
Before serving, cook pasta according to package instructions; drain. Place in a large, shallow bowl, and use a slotted spoon to arrange chicken on top. Stir vinegar into tomato sauce and spoon it over chicken. Sprinkle with basil, parsley and capers.