Chicken Ragu Sauce Over Orecchiette

serves 4

1/4 cup olive oil
5 chicken thighs, skin removed
1/3 cup finely diced carrot
1/3 cup finely diced celery
1/3 cup finely diced onion
large pinch of kosher or sea salt
2 cloves garlic, finely minced or grated
2 tablespoons tomato paste
3/4 cup red wine
2 cups chicken broth
1 large can whole peeled tomatoes
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon kosher or sea salt (or to taste)
ground fresh black pepper
12 ounces dried orecchiette pasta (or any kind you like)
grated parmesan cheese

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.  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 about 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 right into the sauce.  Stir together and serve right away with grated cheese.