Chicken thighs braised with tomatoes, onion, garlic, and Italian seasonings then tossed with pappardelle pasta and topped with freshly grated Parmesan cheese.
Add the chopped tomatoes to a dutch oven or large pot over medium-high heat.
Cook the tomatoes, occasionally stirring and breaking up the tomatoes, until the liquid in the pot begins to boil rapidly.
Reduce the heat to medium-low and continue to cook the tomatoes, stirring occasionally, for about 5 minutes.
Use an immersion blender or stand blender and blend the tomatoes well.
Place a colander over a container and pour the blended tomatoes into the colander then use a spoon to stir the tomatoes catching the liquid in the container until all that remains in the colander is seeds and skin.
Discard the tomato skins and seeds then set the liquid from the tomatoes to the side.
Heat the oil in the now empty pot over medium-high heat.
Generously season the chicken thighs all over with salt & pepper then place the chicken thighs skin-side down into the hot oil.
Sear the chicken thighs until the skin is well browned, about 3 minutes.
Place the chicken thighs on a plate and set aside keeping any leftover oil in the pot.
Put the onion into the pot and cook, stirring occasionally, until the onion begins to brown and soften, about 5 minutes.
Stir the garlic in with the onions and cook, while stirring, for about 1 minute.
Pour in the tomato puree, the oregano, thyme, basil, rosemary, and 1 tsp salt then use a wooden spoon to scrape the bottom of the pot to release any stuck on bits.
Nestle the chicken thighs into the pot, skin-side up, and bring the sauce to a boil.
Place a lid on the pot then reduce the heat to medium-low.
Simmer the chicken in the sauce until very tender, about 40 minutes.
Transfer the chicken thighs to a plate then shred the chicken, discarding anu skin and bone.
Stir the shredded chicken back into the sauce and continue to simmer over medium-low heat, stirring occasionally, while you make the pasta.
Cook the pasta according to package directions, about 1 minute shy of al dente, then drain the pasta.
Take the sauce off the heat and season with salt & pepper to taste then gently stir the cooked pasta in with the sauce.
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