Method

• 1.
  Heat oil in a large saucepan over mediumhigh heat. Add chicken and cook, skin-side down, for 10 minutes or until golden. Turn and cook for a further 5 minutes, then transfer to a plate and set aside. Add onion, butter, garlic and chilli, and reduce heat to medium-low.

• 2.
  Cook, stirring, for 10 minutes or until onion has softened. Add wine and simmer for 3 minutes or until reduced slightly. Stir through rosemary, bay leaves, tomato puree and stock, then increase heat to medium.
• 3.
  Bring to a simmer and return chicken to the pan. Cover and cook for 1 hour, stirring occasionally, until chicken is cooked through and tender.
• 4.
  Meanwhile, cook pasta according to packet instructions. Drain and set aside.
• 5.
  Remove chicken and set aside. Once chicken is cool enough to handle, remove skin and shred meat, discarding bones. Stir shredded meat through tomato sauce and season to taste. Add pasta and toss to combine. Serve with extra chilli flakes and rosemary sprigs.