CHIANTI-BRAISED STUFFED CHICKEN THIGHS ON EGG NOODLES
A green salad completes the meal. What to drink: A riserva
4 ounces (about 1 link) sweet Italian sausage, casing
removed, meat crumbled
1/2 cup fresh breadcrumbs from crustless day-old French
1/2 cup freshly grated Parmesan cheese (about 1 1/2
1 large shallot, minced
1 large egg
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 large skinless boneless chicken thighs (about 2 1/2
2 tablespoons olive oil
1/4 cup chopped pancetta or bacon
3/4 cup finely chopped onion
6 garlic cloves, minced
1 750-ml bottle Chianti or other dry red wine
3 cups canned low-salt chicken broth
2 cups canned crushed tomatoes in puree
1 bay leaf
1 teaspoon dried basil
1 pound egg noodles
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.
Heat olive oil in heavy large skillet over medium-high
heat. Add pancetta; saute 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; saute 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.)
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.
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.
Makes 6 to 8 servings.
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