4 tablespoons olive oil
One 3 1/2- to 4-pound chicken, cut into 8 pieces (breasts halved)
Kosher salt and freshly ground black pepper
1 pound cremini mushrooms, quartered
1 large red onion, halved and thinly sliced
1 large yellow bell pepper, thinly julienned
3 cloves garlic, thinly sliced
1 serrano or jalapeno chile, finely diced
1/4 teaspoon red chile flakes
1 cup dry red wine
2 cups homemade or canned low-sodium chicken broth
One 28-ounce can plum tomatoes, with juices, pureed
3 small sprigs fresh rosemary
3 sprigs fresh thyme
1/4 cup chopped fresh basil, plus sprigs for garnish
2 tablespoons brined capers, drained
1 pound spaghetti, cooked al dente
Thinly shaved Parmesan
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