1 whole chicken, about 4 pounds, cut into 8 pieces
Finely ground sea salt, preferably gray salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil, plus extra for drizzling
2 medium yellow onions, quartered lengthwise
2 celery stalks, cut on the bias into 2-inch sections
2 carrots, cut on the bias into 2-inch sections
1/4 ounce dried porcini mushrooms, optional
1 cup dry red wine
2 bay leaves
10 cups cold water
1 pound capellini pasta
1/4 cup finely chopped Italian parsley leaves
3/4 cup freshly grated Parmesan
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