Paccheri Pasta with Braised Chicken and Saffron Cream

So we LOVED this recipe. It makes like 4-6 servings and my sister, Dustin and I finished it off in one night. Oh my gosh I can't put this recipe into words it is so good. You just have to make it to see what I mean. It's amazing.

Ingredients:

• 2 1/2 to 2 3/4 pounds chicken thighs with skin and bones
• 2 tablespoons olive oil
• 2 cups chopped white onions
• 6 garlic cloves, peeled, crushed
• 2 cups dry white wine (I used Kenwood white wine)
• 1 teaspoon saffron threads, crushed
• 2 cups (or more) low-salt chicken broth
• 1 pound paccheri (giant rigatoni) or regular rigatoni
• 1 cup heavy whipping cream
• 2 tablespoons (or more) fresh lemon juice
• 2/3 cup chopped fresh basil
• 
  

• Ingredient Info

  Paccheri is available at markethallfoods.com. (I couldn't find this in stores here so this site was great.)
  
  

Preparation:

• Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, to skillet and cook until golden, about 7 minutes per side. Transfer chicken to plate. Add onions and garlic to drippings in skillet; sauté until onions are slightly softened, 7 to 8 minutes. Add wine and saffron to skillet; bring to boil. Continue to boil until liquid is thickened and reduced by less than half, about 8 minutes. Add 2 cups chicken broth to skillet. Return chicken to skillet; bring to boil. Reduce heat to low. Cover; simmer gently until chicken is very tender (adjust heat to prevent boiling and turn chicken over after 30 minutes), about 1 hour total. Transfer chicken to plate and cool.
• Reserve skillet with juices. Remove skin and bones from chicken and discard. Tear chicken meat into bite-size pieces; place in medium bowl and reserve.
• Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot.
• Meanwhile, spoon off fat from juices in skillet; discard fat. Add cream to juices in skillet and boil until sauce is reduced to 2 1/2 cups and is thick enough to coat spoon, about 10 minutes. Stir in 2 tablespoons lemon juice, then chicken pieces. Stir over medium heat until heated through, adding more broth by 1/4 cupfuls to thin sauce as needed and adding more lemon juice by teaspoonfuls, if desired, about 5 minutes. Season with salt and pepper. Add chicken mixture to pasta in pot and toss to coat. Stir in basil. Transfer pasta to plates.