Ingredients
- 4 oz. (about 1 link) sweet Italian sausage, casing removed and meat crumbled
- 1/2 cup fresh bread crumbs from crustless day-old French bread
- 1/2 cup freshly grated Parmesan cheese
- 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
- 2 tablespoons olive oil
- 1/4 cup chopped panacea or bacon
- 3/4 cup finely chopped onion
- 6 garlic cloves minced
- 1-750 ml Chianti or other dry red wine
- 3 cups canned chicken broth
- 2 cups canned crushed tomatoes in puree
- 1 bay leaf
- 1 teaspoon dried basil
- 1 lb. egg noodles
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. Heat olive oil in heavy large skillet over medium high heat. Add bacon, saute until light brown and fat is rendered, about 5 minutes. Transfer bacon 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 bacon 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. 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. 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.