Season chicken pieces with salt and pepper.

Mix flour and season salt together, melt butter and olive oil in 8 quart dutch oven, dredge chicken pieces in flour. When oil and butter are sizzling add in chicken skin side down. Pan fry over medium heat for 5 minutes, flip chicken cook for an additional 3-5 minutes. Remove chicken to platter.

Add onions to pan, add dash of salt and pepper. Saute for 3 minutes.

Add garlic and mushrooms to sauteed onion, sautee for another 3-5 minutes over medium low heat.

Pour wine over onions and mushrooms, using a spatula scrape any goodies from bottom of pan. Let reduce for a few minutes. Add bay leaf, thyme, and basil, stir.

Pour tomato sauce and whole tomatoes in pan, with spatula try to break up tomatoes. Sprinkle with sugar, and stir.

Add chicken back into pan. Nestle chicken down into sauce, cover, turn heat down low, and cook for 1 hour on top of stove.

Cook spaghetti al dente, serve chicken cacciatore over spaghetti. Garnish with shaved Parmesan cheese.

Crock Pot: Follow steps as above, except after removing chicken from browning place it in bottom of crock pot.  Don't be afraid to let the pieces get all cozy in the pot.  Continue with steps 3-6, pour sauce over chicken in crock pot, cover, and cook for 3-4 hours on low or on high for 2.

Enjoy!