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1
Mix first 9 ingredients in medium bowl.
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2
Place 1 chicken thigh on work surface.
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3
Fill area where bone was removed with 2 tablespoons stuffing.
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4
Wrap chicken thigh around filling and tie with kitchen string to hold together.
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5
Repeat with remaining chicken thighs and stuffing.
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6
Sprinkle generously with salt and pepper.
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7
Heat olive oil in heavy large skillet over medium-high heat.
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8
Add pancetta; saute until light brown and fat is rendered, about 5 minutes.
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9
Transfer pancetta to paper towels to drain.
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10
Add chicken to drippings in skillet; cook until golden on all sides, about 10 minutes.
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11
Transfer to plate.
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12
Add onion and garlic to skillet; saute until tender, about 10 minutes.
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13
Return pancetta to skillet.
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14
Add wine; boil until mixture is reduced to 2 cups, about 12 minutes.
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15
Add broth, tomatoes, bay leaf, basil, and chicken thighs; bring to boil.
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16
Reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes.
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17
(Can be made 1 day ahead.
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18
Cool slightly.
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19
Chill until cold, then cover and keep chilled.
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20
Rewarm over medium heat before continuing.)
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21
Transfer chicken to bowl; cover to keep warm.
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22
Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes.
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23
Season with salt and pepper.
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24
Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite.
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25
Drain.
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26
Transfer noodles to large platter.
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27
Top with chicken and sauce and serve.
