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 1/4 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