Season the chicken pieces all over with half the salt and pepper - don't be shy, the chicken needs to taste like something before it even hits the pan.
Heat that beautiful Sicilian olive oil in your largest, heaviest skillet over medium-high heat until it shimmers like the sea at Mondello.
Brown the chicken pieces skin-side down first, letting them get golden and crispy - this is where the flavor lives, amore mio. (Don't crowd the pan or move them too soon)
Remove the chicken to a plate and lower the heat to medium. Add the onion to all that gorgeous rendered fat and cook until soft and golden, about 5 minutes.
Toss in the garlic and let it perfume the kitchen for just a minute - any longer and it'll turn bitter on you.
Crush those San Marzano tomatoes right into the pan with your hands the way nonna taught me, then stir in the tomato paste and broth.
Add the bell pepper, oregano, basil, and the rest of your salt and pepper. This is when the kitchen starts to smell like Sunday dinner in Palermo.
Nestle the chicken back into the sauce, cover, and let everything simmer together over medium-low heat for 45 minutes until the chicken falls off the bone.
Stir in the mushrooms and wine - the wine will bubble and hiss like it's angry, but that's just the alcohol cooking off.
Continue cooking uncovered for another 40 minutes, stirring occasionally, until the sauce is thick enough to coat the back of a spoon.
Serve over linguine cooked until just al dente - the pasta should have some fight left in it, capisce?
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