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Ingredients

• 6 chicken thighs
• 2 bone-in, skin-on chicken breasts
• 2 carrots, coarsely chopped
• 2 ribs celery, coarsely chopped
• 2 onions, 1 quartered at the root end and 1 chopped
• 2 bay leaves
• Kosher salt
• A small handful of dried porcini mushrooms
• 1/4 cup extra virgin olive oil (EVOO)
• 1/4 pound pancetta or guanciale, cut into thin batons or chopped
• 4 cloves garlic, sliced
• 3 tablespoons fresh rosemary, finely chopped
• Freshly ground black pepper
• 3 tablespoons tomato paste
• 1 1/2 cups dry white wine
• 1 pound rigatoni
• Grated pecorino cheese
• Flat leaf parsley, chopped, for garnish

Description

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