Chicken Cacciatore Pasta

Preheat oven to 325 degrees F (165 degrees C).

Sprinkle chicken with 1 teaspoon salt. Heat oil in a wide heavy oven-safe pot over medium-high heat until hot but not smoking about 1 minute. Add chicken skin sides down and cook turning once until browned about 10 minutes. Transfer to a plate.

Pour off all but 2 tablespoons fat. Reduce heat to medium and cook pepper onion and garlic stirring until softened about 5 minutes. Stir in oregano thyme tomato puree water and remaining 3/4 teaspoon salt; bring to a simmer. Return chicken to pot return to a simmer cover and transfer to oven. Bake until chicken is tender 45 to 50 minutes.

Transfer chicken to a bowl and chill uncovered until cool enough to handle (20 minutes). Discard skin and bones. Pull meat into coarse shreds.

Add chicken beans and vinegar to tomato mixture in pot and simmer until heated through about 5 minutes.

Meanwhile cook pasta in salted water according to package directions. Drain reserving 1 cup pasta water. Stir pasta into chicken mixture thinning with pasta water as needed. Season with additional salt if desired.