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1
Mix first 9 ingredients in a medium bowl.
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2
Lay 1 chicken thigh on work surface.
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3
Fill the area that the bone was removed with a generous 2 tablespoons of the stuffing mix.
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4
Wrap the thigh around the stuffing and tie with kitchen string to hold it together.
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5
Repeat with remaining thighs and stuffing.
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6
Sprinkle with salt and pepper.
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7
Heat oil in heavy large skillet over medium-high heat.
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8
Add bacon; saute until light brown and fat is rendered, about 5 minutes.
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9
Drain bacon on paper towels.
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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 the bacon to the 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, 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
Transfer chicken to a bowl; cover to keep warm.
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18
Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes.
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19
Season to taste with salt and pepper.
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20
Meanwhile , cook egg noodles in large pot of boiling salted water until tender. Drain.
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21
Transfer noodles to a large platter and top with chicken and sauce and serve.
