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1
Place the chicken thighs and breasts in a medium pot with the carrots, celery, quartered onion and bay leaves.
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2
Sprinkle with salt and cover with water.
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3
Bring to a boil, and then reduce to a simmer to cook through and flavor the stock, 30 minutes.
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4
Transfer the chicken to a shallow dish until cool enough to handle.
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5
Strain the stock and reserve the meat.
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6
Place the dried mushrooms in a small pot and cover with 1 to 1 1/2 cups of the stock.
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7
Bring to a simmer until the mushrooms are reconstituted, 10 to 15 minutes.
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8
Remove the meat from the chicken bones, discarding the skin and bones, and pull into small pieces.
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9
You will need only the dark meat.
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10
(Reserve the white meat for another use, such as Creamy Chicken and Noodles.)
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11
Heat the EVOO over medium-high heat in the pot used to cook the chicken.
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12
Cook the pancetta to render, 2 to 3 minutes.
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13
Stir in the chopped onion, garlic and rosemary, sprinkle with salt and pepper and cook until the onions are tender, 7 to 8 minutes.
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14
Stir in the tomato paste, pour in the wine and cook until reduced by half.
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15
Return the pulled chicken into the pot with 2 cups of the reserved stock.
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16
(Reserve the remaining chicken stock for another recipe, such as Creamy Chicken and Noodles.)
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17
Chop the reconstituted mushrooms and add them into the sauce along with their liquid.
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18
Simmer to thicken the sauce, 20 to 30 minutes.
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19
Bring a large pot of salted water to boil and cook the pasta to al dente.
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20
Reserve 1 cup of the starchy cooking liquid just before draining.
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21
Toss the pasta with the sauce and starchy water.
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22
Mix in some pecorino, and serve with more to pass at the table.
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23
Garnish with grassy flat-leaf parsley.
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24
Cook's Note: Cool and store the sauce for a make-ahead meal.
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25
Bring to room temperature before reheating over medium heat.
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26
Cook the pasta right before serving.
