1 (5 to 6-pound) stewing hen, cut into 8 pieces
1/2 cup all-purpose flour
1 tablespoon Essence or Creole Seasoning, recipe follows
3 tablespoons olive oil
1 cup diced pancetta
1 cup thinly sliced yellow onions
1 3/4 teaspoons salt
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh rosemary leaves
1 bay leaf
8 ounces sliced and stemmed button mushrooms
1 cup dry white wine
1 (28-ounce) can whole peeled tomatoes, crushed, with juices
2 cups chicken stock or canned low-sodium chicken broth
1 pound spaghetti
1/2 cup grated Parmigiano-Reggiano, optional
4 tablespoons chopped fresh parsley leaves, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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