Chicken & Vegetable
Tagliatelle
SERVES 4
2 tbsp. olive oil
4 bone-in, skin-on chicken
thighs
Kosher salt and pepper
2 carrots, coarsely grated
or finely chopped
1 medium onion, finely
chopped
2 ribs celery with leafy
tops, finely chopped
1 small potato, peeled and
coarsely grated or finely
chopped
4 cloves garlic, chopped
1 cup chicken stock
A small handful of fresh
flat-leaf parsley, finely
chopped
1 lb. egg tagliatelle
A handful of grated
Grana Padano or
Parmigiano-Reggiano,
plus more for serving
EVOO, for drizzling
■Preheat the oven to 375°.
■Bring a large pot of water to a
boil for the pasta.
■In a large skillet, heat the
olive oil over medium-high.
Season the chicken with salt
and pepper; add to the skillet,
skin sides down. Cook until the
skin is crispy and the chicken is
golden, 4 to 5 minutes per side.
Transfer chicken to a baking
sheet (reserve the skillet) and
bake until cooked through,
about 5 minutes. Let the
chicken rest while you make
the sauce.■For sauce, add the vegetables
and garlic to the skillet; season.
Cook, stirring often, until soft,
8 to 10 minutes. Add the stock
and simmer, using a fork to
coarsely mash the vegetables.
Add the parsley.
■Remove the skin and bones
from the chicken; thinly slice.
■Salt the boiling water and add
the pasta. Cook until 1 minute
shy of the package directions.
Reserve about half of a mug of
the pasta cooking water; drain
the pasta. Toss pasta with the
sauce, the reserved cooking
water, the chicken, a handful of
cheese, and a fat drizzle of
EVOO. Serve in shallow bowls,
passing more cheese to sprinkle
on top.