Method

• 1.
  Place oil in a large flameproof casserole dish or deep roasting pan over medium- high heat. In batches, brown the chicken for 5 minutes or until a golden crust starts to form. Remove and set aside on a plate, then repeat with remaining chicken.
• 2.
  Reduce heat to medium. Add guanciale to the pan. Cook for 5 minutes until the fat starts to render and the guanciale has begun to crisp up.
• 3.
  Add garlic and rosemary and cook for 30 seconds, stirring constantly to ensure it does not burn. Add the wine and let it bubble away for about 2 minutes. Add the chicken stock and use a wooden spoon to scrape the sticky chickeny bits off the base of the pan. Finish it off with vinegar and anchovies (don’t worry the anchovies melt away – they are there for an added hit of umami), a good grind of pepper and a sprinkling of salt flakes, giving everything a good stir. Tip in your browned chicken and let the sauce return to the boil. Reduce heat to very low, cover with a lid and cook for 1 hour 30 minutes, or until the chicken is falling apart.
• 4.
  Meanwhile, cut off a small chunk of the dough about 5cm x 2cm. Roll into a sausage about 1.5cm thick. Cut in half or thirds, depending on how long your dough sausage is. Keep remaining dough covered with a clean tea towel to stop it drying out. On a lightly floured surface, roll dough lengths, one by one, between the surface and your palms, gently pulling dough outwards as you roll into noodles about 15cm long and 3mm thick. Leave the noodles on a shallow tray well dusted with flour to stop them sticking together. Cover with a tea towel to stop them drying out. Repeat with the remaining dough.
• 5.
  Using a fork, tear apart the chicken directly into the stew. It will soak up a lot of sauce as you do this. If you feel it’s still too much liquid, simply leave the stew uncovered and simmer for another 5-10 minutes.
• 6.
  Meanwhile, bring a large saucepan of water to a lively boil and season as salty as the sea. Add the pasta and cook for 3-4 minutes, or until al dente (the time will depend on the thickness of your pici). Pici should be slightly resistant, even chewy, but not taste like flour. Drain your pasta and fling directly into your cacciatore. Give everything a forceful stir. Finish off with a showering of Parmigiano Reggiano.
• 7.
  Divide among bowls and serve with extra cheese.