NIGELLA LAWSON'S TAGLIATELLE WITH CHICKEN

 



Pinterest



This recipe comes from Nigella Lawson's cookbook, How to Eat. It originates from one of her favorite cookbooks, Claudia Roden's Book of Jewish Food.

I first saw her make this on her cooking show years ago - I was hooked! It is a most satisfying and delicious dish, and a great way to use up my pasta before Passover!

TAGLIATELLE WITH CHICKEN FROM THE VENETIAN GHETTO

1 3 1/2-pound chicken

2 tablespoons extra-virgin olive oil

salt and freshly milled black pepper

leaves from 3 rosemary sprigs, minced

1/2 cup white raisins, soaked in warm water for 30 minutes

1/4 cup pine nuts, lightly toasted

1 pound tagliatelle, (linguine will do just fine)

2-3 tablespoons chopped parsley

Preheat oven to 350 degrees.

Rub the chicken with oil and sprinkle with salt and pepper. Place breast side down in a roasting pan and roast for about 1/1/2 hours, or until well browned, turning it over toward the end to brown the breast. It's done when the juices run clear, not pink, when you cut into the thigh. When the chicken is almost done, put water on for the pasta, salting it when it boils.

Take the chicken out of the oven and take the meat off the bone. To quote Nigella, leave "all that glorious burnished skin on, and cut it into small pieces."

For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained raisins. Begin to simmer the sauce when you are ready to cook the pasta.

Cook and drain the pasta. Toss it with the sauce, chicken pieces, and parsley in a large bowl. Top with toasted pine nuts. Enjoy to your hearts content!