Chicken Ragu Sauce Over Orecchiette

In a heavy bottom pot, heat the olive oil over medium heat and add the chicken thighs. Let them brown for a few minutes and turn when nicely golden. Let brown on the other side. Remove and set aside.

Add the carrot, celery and onion and the large pinch of salt to your pot. Stir together and let cook for about 5 minutes. Do not brown, lower heat a little if you have to. Add the garlic and saute for one minute. Add the tomato paste and cook for 2 minutes. Add the wine and cook for another two minutes. Add the chicken broth and tomatoes. Break up the tomatoes with a spoon or your hands (I use my hands and crush them). Add the bay leaves, thyme and oregano and stir.

Return the thighs to the pot, cover, and let simmer on low for about an hour.

Remove the thighs from the pot and place on a cutting board. With two forks, shred the meat off the bones and return the meat to the pot. Add the salt and pepper. Cook, gently, uncovered for another 15 minutes. Taste the seasoning, adding more salt if necessary. Continue to cook, uncovered, until you like the thickness of the sauce.

Boil the pasta in plenty of boiling, salted water until al dente. Remove the pasta with a strainer and place the pasta right into the sauce. Stir together and serve right away topped with grated cheese.