STUFFED CHICKEN THIGHS BRAISED IN CHIANTI

Steps:

• Mix first 9 ingredients in a medium bowl.
• Lay 1 chicken thigh on work surface.
• Fill the area that the bone was removed with a generous 2 tablespoons of the stuffing mix.
• Wrap the thigh around the stuffing and tie with kitchen string to hold it together.
• Repeat with remaining thighs and stuffing.
• Sprinkle with salt and pepper.
• Heat oil in heavy large skillet over medium-high heat.
• Add bacon; sauté until light brown and fat is rendered, about 5 minutes.
• Drain bacon on paper towels.
• Add chicken to drippings in skillet; cook until golden on all sides, about 10 minutes.
• Transfer to plate.
• Add onion and garlic to skillet; sauté until tender, about 10 minutes.
• Return the bacon to the skillet.
• Add wine; boil until mixture is reduced to 2 cups, about 12 minutes.
• Add broth, tomatoes, basil and chicken thighs; bring to boil.
• Reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes.
• Transfer chicken to a bowl; cover to keep warm.
• Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes.
• Season to taste with salt and pepper.
• Meanwhile , cook egg noodles in large pot of boiling salted water until tender. Drain.
• Transfer noodles to a large platter and top with chicken and sauce and serve.