Boil the chicken thigh in vegetable broth for about 1 hour. Drain, saving the chicken stock. Let the chicken cool and shred the meat.

Cut the leeks in half lengthwise, then slice them but not too thinly. Sauté them in a saucepan with a bit of oil and a pat of butter for 2-3 minutes. Then add 1/2 cup of wine and two ladlefuls of the chicken stock and continue cooking for at least for 10-12 minutes.

Turn off the heat and add salt if needed. Set aside a generous tablespoon of the sautéed leeks. Blend the rest of the leeks with 1/2 cup of ricotta, salt and pepper. Boil the rigatoni and strain once al dente. Drizzle with olive oil and mix with the leek puree.

Place the rigatoni in a baking dish, then add the shredded chicken, the remaining ricotta, the fava beans, the sautéed leeks set aside, a few pats of butter, and some grated cheese. Stir gently, then bake at 400°F for 10-15 minutes. Remove the baked rigatoni from the oven and top with freshly ground pepper and thin slices of sautéed leek to taste. Serve immediately.