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1
Bring a small pot of water to a boil; drop in the tomatoes, a few at a time; cook each batch for 30 seconds.
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2
Using tongs, transfer the tomatoes to a cutting board; remove the cores; skin the tomatoes, and cut them in half horizontally.
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3
Gently squeeze the tomato halves over a strainer suspended over a bowl so that the seed pockets fall into the strainer.
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4
Scoop out any stubborn seeds from the tomatoes cavities with your forefinger.
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5
Set aside the tomato pulp on the cutting board.
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6
Rub the tomato seeds in the strainer with the back of a spoon or rubber spatula to push all the tasty tomato bits and juice into the bowl below.
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7
Discard seeds; coarsely chop to tomato pulp and add to the collected juices and bits of tomato in the bowl; you should have about 5 cups of pulp and juice; set aside.
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8
Remove and discard the skin and any excess fat from the chicken thighs; dry them thoroughly on paper towels.
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9
Heat the olive oil in a large Dutch oven; add in chicken thighs; saute over brisk heat for 4-6 minutes to brown the first side.
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10
Turn thighs, saute 2 minutes, add the pancetta, and continue to cook until the second side browns, 2-4 minutes.
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11
Transfer chicken to a plate; keep warm.
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12
If the pancetta has not begun to brown by this time, allow it to cook another minute or two.
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13
Stir the onions, celery, jalapeno, red pepper flakes, half the salt, rosemary, bay leaves, and parsley into the pot with the pancetta; decrease heat, stirring the vegetables and scraping up any browned bits.
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14
Saute the vegetables gently, stirring every now and then, for about 10 minutes until they have softened.
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15
Add in the wine, increase heat, and cook, stirring until the wine has evaporated.
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16
Return chicken and any juices that have accumulated on the plate to the pot with the veggies.
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17
Add in the chopped tomatoes and their juices; cover the pot, and bring to a boil over medium-high heat.
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18
Decrease heat and simmer gently, stirring occasionally, for 40 minutes, or until the chicken is cooked through.
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19
During the last few minutes of cooking, taste the sauce, adding more salt, if needed.
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20
Remove rosemary sprig and bay leaves; keep warm on low heat.
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21
Bring a large pot of water to a boil; add salt and drop in pasta.
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22
Meanwhile, heat the butter in a large saute pan; add in the mushrooms; cook, tossing frequently, until the mushrooms are cooked through.
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23
As soon as the pasta is cooked al dente, drain and add to the mushrooms; toss to combine; transfer to a large heated serving bowl.
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24
Nudge the chicken to one side of the pot and ladle enough sauce onto the pasta to coat each strand.
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25
Toss again with the Parmigiano-Reggiano; serve pasta, chicken, vegetables, and some sauce with a crusty loaf of bread.
