A green salad completes the meal. What to drink: A riserva Chianti.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Step 1
Mix first 9 ingredients in medium bowl. Place 1 chicken thigh on work surface. Fill area where bone was removed with 2 tablespoons stuffing. Wrap chicken thigh around filling and tie with kitchen string to hold together. Repeat with remaining chicken thighs and stuffing. Sprinkle generously with salt and pepper.
Step 2
Heat olive oil in heavy large skillet over medium-high heat. Add pancetta; sauté until light brown and fat is rendered, about 5 minutes. Transfer pancetta to paper towels to drain. Add chicken to drippings in skillet; cook until golden on all sides, about 10 minutes. Transfer to plate. Add onion and garlic to skillet; sauté until tender, about 10 minutes. Return pancetta to skillet. Add wine; boil until mixture is reduced to 2 cups, about 12 minutes. Add broth, tomatoes, bay leaf, basil, and chicken thighs; bring to boil. Reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat before continuing.)
Step 3
Transfer chicken to bowl; cover to keep warm. Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes. Season with salt and pepper.
Step 4
Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer noodles to large platter. Top with chicken and sauce and serve.
