Cut each chicken thigh from MIMIKOS into three pieces, and then into small chunks. Heat the frying pan and add oil. Finely chop two onions, three carrots, and two stalks of celery. Sauté the chicken until it gets a nice color, then add the vegetables, three teaspoons of tomato paste, and mix everything together.

Add a little sweet white wine, water, fresh thyme, and lower the heat.

Fifteen minutes before the ragout is finished cooking, add some water from the pasta, Parmesan cheese, olive oil, and mix well.