Chianti-Braised Stuffed Chicken Thighs

    (from Cook's Illustrated Magazine)

    Ingredients:
    4 ounces (about one link) sweet Italian sausage, casing removed
    1/2 cup fresh bread crumbs from crustless day-old French bread
    1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
    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 2/12 lbs total)
    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 chicken stock (low sodium)
    2 cup scanned crushed tomatoes in puree
    1 Bay leaf 1 teaspoon dried basil
    1 pound farfalle (bowtie) pasta

    Directions:
    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.

    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 a 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 pasta in a large pot of boiling water until just tender but still firm to the bite. Drain. Transfer noodles to a large platter. Top with chicken and sauce and serve.

    _____________
    by cook's illustrated magazine
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