Cook the thighs on the bone to retain the max level of juiciness but remember to score the skin ½ cm into the flesh for a quicker cooking time. Season well with salt and pepper and let them sit for 15 minutes on the side.

In a large pan fry in olive oil the chicken skin side down first. Cook for about 5 minutes on medium heat until the skin colours. Now turn the chicken and add all the vegs chopped into big chunks along with the lemon and the rosemary. Season them too. Cover with a lid and cook for 8/10 minutes mixing gently every now and then. Now all should be lightly browned.

Pour in the wine, let the alcohol evaporate and add the stock. Cover with a lid and cook for another 10 minutes. Even the biggest pieces of chicken should be cooked by now but feel free to check it with a pairing knife. Add more minutes of cooking time if required.

Let the chicken rest and cool 30 minutes, then remove the bones, the garlic and rosemary and mix everything else including the remaining cooking juices, the Grana Padano cheese and the yolk into a food processor to create a smoother (but still rustic) filling for your pasta. Put the filling into a pastry bag and set aside. The filling should soft enough to be molded easily but not watery.

To create the pasta dough go watch my fresh pasta recipe. Once the dough is done and rested proceed to roll it into thin pasta sheets.

Slice the pasta into thick sheets and flatten them with a rolling pin. With the help of a pasta machine, roll the pasta out.

Pass the pasta gradually from the largest setting to the narrower settings to make thin pasta sheets accordingly to the pasta shape you have to create.

Proceed to create the cappelletti as shown on my social media video. Cut the pasta sheet into 3 cm squares and using the pastry bag place little dollops of filling over the pasta sheet. Now fold the little parcel on itself in a triangle and eliminate as much air as possible to avoid air pockets. Now, with your hands bring the edges of the triangles together and press well to seal.

Prepare all the cappelletti and keep them in the fridge more maximum 1 days well floured. You can also place them on a tray with parchment and freeze them for a later use.

To make the stock wash, trim and cut all the veggies and place them in a pot along with bones and everything else. Pour the cold water, add a little pinch of salt and pepper and simmer on low heat until reduced by ⅓. Filter the stock, check the seasoning and only now add the saffron.

Cook the tortellini in salted boiling water or directly into the stock for about 2 minutes or even less and serve them straight away with a good amount of hot chicken broth.