Serves 4
4 chicken thighs, bone in and skin on
1 large carrot, cut into medium dice
1 medium yellow onion, cut into medium dice
2 stalks of celery, cut into medium dice
1 cup of medium diced vegetables (broccoli, cauliflower, parsnip, peas, etc.)
1 cup of uncooked pasta, any type
2 teaspoons dried basil
1 tablespoon of fresh chopped parsley, optional
kosher salt to taste
freshly ground black pepper
enough water to cover chicken and vegetables
Season chicken thighs with salt and pepper. Place chicken skin side down in a four-quart saucepot heated on the stove. Render chicken fat from skin and brown other side. Remove chicken from pot and set aside. Drain half the fat and discard. Put pot back on the flame with remainder of chicken fat. When the fat is hot, add the vegetables, season with salt and pepper, and cook until the onions are translucent. Add chicken thighs, uncooked pasta, and dried basil back in the pot and cover with water. Bring to a boil, and reduce to a simmer for 15-20 minutes. Before serving, remove chicken thighs, and tear meat into bite size pieces. Discard skin. Serve in large bowls with a sprinkling of chopped parsley.
