Fusilli with White Chicken Ragù

To make fusilli with white chicken ragù, first skin and strip the meat from two 18-oz chicken thighs. Finely chop the skins into very small pieces. Flatten the flesh with the knife blade.|Clean and finely dice 2 artichokes. Measure out 5 oz fresh peas. Shell and blanch 5 oz fava beans. Finely chop 7 oz onion and half a celery stalk.|Brown the chicken skin with the celery and onion in a dry casserole dish for 5 minutes, then add the bay leaf and the crushed chicken meat and cook 8-10 minutes, stirring to break it apart. Next, moisten with 1 cup dry white wine and reduce by half.|Add the artichokes, immerse in vegetable broth, cover and simmer for approximately one more hour.|Ten minutes before the end, add the fava beans and peas. Boil the fusilli in salted boiling water and coat in the sauce.