Chop the stems off a whole bulb of fresh fennel, cut in half, and remove the core by placing two triangular cuts at the base of the bulb. Remove the core and slice into thin slices.
Finely chop the leaves from two sprigs of rosemary. Place into a small bowl with 2 or 3 cloves of crushed garlic, the zest of 1 lemon, and a sprinkle of red pepper flakes. Top that with 2 tablespoons of olive oil and mix to combine. Set aside.
Rinse and pat dry 4 bone-in, skin-on chicken thighs before seasoning with kosher salt and freshly ground pepper.
In a cold stainless steel pan, pour in 1 tablespoon of vegetable oil then place each chicken thigh into the pan. Make sure each piece is thoroughly coated in the oil.
Crank the heat up to medium-high, season the other side of the chicken with kosher salt and freshly ground pepper, and let the chicken sit undisturbed for about 3-6 minutes.
After 3-6 minutes, flip the chicken thighs over and cook for 1 minute on the bottom side before removing from heat and setting aside.
Drain off about half of the fat from the pan and use what remains to saute ½ large chopped onion and the sliced fennel. Saute over medium heat for about 3-4 minutes until softened and slightly brown.
Make a small well in the center of the pan then add in the herb and spice paste. Saute on the direct heat of the pan for about 1 minute before mixing into the surrounding vegetables.
Saute for 1-2 minutes before deglazing with 1 cup dry white wine, 2 cups of chicken stock and the juice of the previously zested lemon.
Scrape up all the fond off the bottom of the pot and bring to a bare simmer at which point return the chicken thighs to the pot, skin side up. Make sure the skin is not submerged below the liquid.
Place the pan into a preheated 350°F oven for anywhere from 35-45 minutes. Let the chicken braise until the liquid has reduced by about a third and the thighs have cooked through.
After removing from the oven, set the thighs aside and heat braising liquid over medium-high heat on the stove. Once simmering, add in 8 ounces of whole wheat pasta. Lower the heat to keep it at a simmer. Stir every few minutes and cook until the pasta is cooked to your desired texture.
Add 2-3 ounces of grated romano cheese and stir to combine. Add in a handful of chopped basil and stir again.
Return the chicken thighs to the pot to warm up if they have cooled down. Once warm, garnish with some parsley before serving.
