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1
Heat a large skillet over medium heat, add the olive oil, and heat until shimmering.
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2
Season the chicken with some salt and pepper, and cook until brown on all sides, about 20 minutes.
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3
Remove chicken to a platter.
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4
Add the onion, carrot, celery and the 2 teaspoons kosher salt to the skillet and cook, stirring occasionally, until the vegetables are just tender, about 5 minutes more.
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5
Add the wine, tomatoes, tomato paste, thyme, sage, rosemary, and the parsley sprigs.
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6
Cook, stirring occasionally, until the tomatoes break down and the mixture is saucy, about 5 minutes.
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7
Slip the chicken with any juices into the tomato sauce.
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8
Add enough chicken broth to cover about 2/3 of the chicken.
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9
Simmer the ragu with the lid slightly ajar until the meat pulls easily from the bone, turning the chicken halfway through, about 30 minutes.
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10
Remove the chicken and when cool enough to handle, pull the meat from the bones, discarding the skin and bones.
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11
Skim off any fat that has collected on the top of the sauce and stir in the chicken.
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12
(The dish can be prepared up to this point 1 day ahead and refrigerated in a tightly sealed container).
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13
When ready to serve, heat the ragu over low heat.
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14
Bring a large pot of cold water to a boil over high heat and salt it generously.
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15
Add the farfalle and cook, stirring occasionally, until al dente, about 10 minutes.
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16
Ladle out about 1 cup of cooking water and set aside.
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17
Drain the pasta, add it to the ragu, and toss over low heat, adding about 1/4 cup of the reserved pasta-cooking liquid at a time until the sauce coats the farfalle.
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18
Add the chopped parsley and the Pecorino Romano cheese and toss again.
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19
Serve in warm bowls with additional cheese.
