For the Chicken:

1. Place the chicken in a bowl and season with the salt, black pepper and paprika. Drizzle the olive oil over the chicken and toss.
2. Heat a large cast iron frying pan with the butter and place the chicken in the pan to brown. Remove the chicken and reserve while preparing the sauce.

For the Sauce:

1. Add the olive oil to the pan and the garlic and onion. Toss a low heat until the garlic is fragrant.
2. Add the wine and sauté until the wine begins to evaporate.
3. Add the tomatoes, parsley, basil, bay leaf and the chicken broth to the pan. Simmer on a low heat for about 10 – 12 minutes. Add the seasonings and the raisins.
4. Add the browned chicken pieces to the sauce and cover. Cook the chicken on a low simmer until it is cooked through and tender; about 45 minutes to an hour. The juices should run clear when cut at the thickest part.
5. Prepare the pasta as directed and serve with pasta.
6. For the Iceberg Wedge Salad:
7. Place the lettuce wedges on a platter.
8. Zest the lemon over the wedges, followed by the grated cheese, chopped parsley, salt and pepper.
9. Drizzle the olive oil over the wedges, squeeze of lemon juice and a drizzle of honey.