Recipes
Tagliatelle with Braised Chicken and Figs
- Chicken
This Spanish-inspired pasta from chef Kyle Bailey is rich and complex-tasting, thanks to a sauce made from chicken braising liquid that's reduced until silky and luscious. Finishing touches of dried figs and marcona almonds add sweetness and crunch.
Ingredients
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2 tablespoons canola oil
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2 pounds skinless, bone-in chicken thighs
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Kosher salt
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Pepper
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1 carrot, chopped
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1 onion, chopped
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2 celery ribs, chopped
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1/2 small tomato, chopped
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2 tablespoons Madeira
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1 quart chicken stock
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2 garlic cloves
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1 tablespoon black peppercorns
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2 tablespoons unsalted butter
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1/2 cup dried figs, stemmed and chopped
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8 ounces dried tagliatelle pasta
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2 tablespoons freshly grated Parmigiano-Reggiano cheese
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2 tablespoons chopped tarragon
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1/4 cup marcona almonds, chopped
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Shaved Manchego cheese, for garnish
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