Conchiglie Pasta with Chicken, Saffron, and Green Olives

Say "Conchiglie" five times really fast.  Yeah, my thoughts exactly.

1 cup chicken broth
A very generous pinch of saffron threads
1 tablespoon olive oil
4 oz. diced pancetta (found in the deli section)
1 large onion, chopped finely
2 whole chicken legs with thigh attached
1 cup of dry white wine
6 small sprigs fresh thyme
¼ cup pine nuts
½ cup pitted Castelvetrano green olives
Salt and Pepper
A pinch of Cayenne
12 ounces Conchiglie pasta (or small shell-shaped pasta)

Heat the chicken broth in a small saucepan and add the saffron to it. Simmer for 5 minutes and set aside. In a large skillet with a lid, heat olive oil over medium heat. Add the pancetta and cook for 3-4 minutes or just until it begins to crisp. Add the onion and sauté until tender. Salt and pepper the chicken legs and add them to the skillet. Brown lightly on both sides. Add the wine and thyme and saffron broth. Bring back to a boil, reduce the heat to low, cover and simmer for 30-40 minutes or until the chicken is tender. Remove the skillet from the heat. Transfer the chicken to a plate and allow it to cool slightly. Skim any excess fat off the sauce. Debone the chicken and return the meat to the sauce. (At this point, you can cool the sauce and complete just before serving). Stir in pine nuts, olives and cayenne. Simmer for 10-15 minutes. Taste for seasoning and adjust accordingly. Cook the pasta according to the package directions, drain and add to the sauce, tossing well.

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