Step 1

Gather all your ingredients and preheat your oven to 350 degrees.

Step 2

Pat the chicken dry and season both sides liberally with kosher salt and ground pepper.

Step 3

Measure out the tomato paste, wine, red pepper flakes, and chicken stock. (Remember, never cook with wine you would not drink!)

Step 4

Using a peeler, create your lemon peel strips. Thinly slice the garlic. Drain and measure out the capers. If you are using pitted olives, crush, measure. If you are using olives with pits, crush them to remove the pits. Remove 4 anchovy fillets for the container and put in a prep bowl.

Step 5

In a large pot, heat 6 quarts of water and 1 tablespoon Kosher salt to boiling. Add the noodles, reduce heat to medium-high, and stir frequently. After five minutes, pluck a noodle from the pan and test its doneness. Do this every minute until the noodles are al dente. Drain the noodles (reserve 1/4 cup of the pasta water) and return to noodles to the pan. Do not rinse the noodles.

Step 6

Add the Earth Balance to the noodles and stir gently. Taste and add kosher salt and pepper if needed.

Step 7

Heat 2 tablespoons of olive oil in a heavy, oven-proof skillet (cast iron works wonderfully) over medium-high heat. Once the oil is hot and shimmering, add the chicken to the pan and cook, without moving until the bottom side is golden brown. About 4-5 minutes. Turn the chicken and cook until the other side is golden brown.

Step 8

Transfer the chicken to a plate. Remove all but 3 tablespoons of the fat left in the pan. Reduce heat to medium.

Step 9

Add the garlic and anchovies to the pan and cook, stirring often. Cook until the garlic is softened and the anchovies have broken up considerably. About a minute or two.

Step 10

Add the red pepper flakes and tomato paste to the pan, stirring often, until the tomato paste begins to stick to the pan. Season lightly with kosher salt and ground pepper.

Step 11

Add the olives, capers, bay leaves, lemon peel, and wine. Bring to a simmer, stirring, and cook until much of the wine has evaporated, about 4-5 minutes.

Step 12

Nestle the chicken pieces back into the pan, skin side up, in a single layout. Pour in the chicken stock. Transfer pan to the oven and cook for about 20-25 minutes, 30-35 if using leg quarters at 350 degrees.

Step 13

Remove the chicken from the oven and let rest about 5 minutes. Taste the sauce to make sure you do or do not need more salt. Most likely, you will not need it.

Step 14

Plate the noodles, add a piece of chicken, and spoon sauce over both. Garnish with parsley. Enjoy!