Ingredients
Ground black pepper (1/4tsp), salt (1/2tsp), chopped fresh thyme (2tsp), chopped fresh parsley (2tbsp), egg (1large), minced shallots (1large), freshly grated parmesan cheese (1/2c about 1 ½ ounces), fresh breadcrumbs from crust less day-old French bread (1/2c), skinless boneless chicken thighs (8large about 2 ½ pounds), olive oil (2tbsp), dried basil (1tsp), bay leaf (1), canned crushed tomatoes in puree (2c), canned low-salt chicken broth (3c), Chianti or other dry red wine (1bottle about 750ml), minced garlic (6cloves), finely chopped onions (3/4c), chopped pancetta or bacon (1/4c) olive oil (2tbsp) and egg noodles (1pound).

Method of preparation:-
Take a bowl of medium size, mix the first 9 ingredients in it. Mix them properly. Take 1 thigh, place it on work surface. Stuff 2 tablespoon of mixture in the area of thigh from where the bone was removed. Wrap the chicken thigh and tie it with string. Make more stuffed thighs in same way. Then sprinkle salt and pepper over the thighs. Take a large heavy frying pan, place it over medium-high heat. Heat olive oil in it and add pancetta in it and then sauté it for about 5 minutes until it gets light brown and fat gets rendered. Drain the pancetta on paper towel. Add chicken in pan and cook for about 10 minutes until it gets golden from all sides. Place the chicken on a plate. Then add garlic and onion in the pan and sauté them for about 10 minutes until they get soft. Place the pancetta again to the pan and add wine in it. Keep it to boil for about 12 minutes until the mixture gets reduced to 2 cups. Add chicken thighs, basil, bay leaf, tomatoes and broth in it. Keep this mixture to boil. Then turn down the heat to low, uncovered the pan and keep it to simmer for about 35 minutes until the chicken gets cooked. Place the chicken to a bowl; cover it to keep it warm. Simmer the sauce in the pan until it gets thickened. Add salt and pepper in it. Cook noodles in a large pot of boiling water until get soft. Then drain and place the noodles in large serving plate. Place chicken thighs over noodles and spread sauce over it and then serve.

Number of servings – 6 to 8