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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
Tagliatelle with Braised Chicken and Figs
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.
Nutrition Information
141
Calories
33g
Carbohydrates
13g
Protein
716mg
Potassium
10g
Fiber
1g
Sugar
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