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Pat dry room temp. chicken.. then season heavily with cracked black pepper & salt
Brown the chicken in olive oil in dutch oven
Remove chicken once browned (you aren't cooking all the way through)
In the same pot saute the onions, carrots, scallions, & garlic
Deglaze with ¼ cup white wine
Crush the tomatoes with your hands and add to pot (add more salt & pepper)
Add the chicken back to the pot and all of the juices from the plate
Add the fresh basil & parsley & hunk of pecorino romano
Cover pot and simmer at least 1 hour (check if it needs more salt and pepper after 30 minutes)
Boil your linguini
Serve with the sauce over linguine and the chicken on separate plate with sauce as well...COVER in pecorino romano
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