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1
Preheat the oven to 350.
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2
In a large enameled cast-iron casserole, heat the oil.
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3
Season the chicken thighs with salt and pepper and cook over moderately high heat, turning, until browned, about 5 minutes.
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4
Transfer the chicken to a plate.
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5
Add the carrot, onion and celery to the casserole and cook over moderate heat, stirring occasionally, until golden, about 5 minutes.
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6
Stir in the tomato and cook until it breaks down and is lightly caramelized, about 5 minutes.
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7
Add the Madeira and cook until evaporated, then add the chicken stock, garlic and peppercorns.
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8
Return the chicken to the pot and bring to a simmer.
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9
Cover and braise in the oven for 1 hour, until the chicken is tender.
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10
Using tongs, transfer the chicken to a plate to cool.
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11
Shred the meat; discard the bones.
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12
Strain the cooking liquid into a bowl, pressing on the solids.
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13
Return the liquid to the casserole and bring to a boil.
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14
Simmer briskly until thickened to a saucy consistency, 5 to 7 minutes.
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15
Add the butter, shredded chicken and figs and cook just to warm through.
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16
Meanwhile, in a pot of salted boiling water, cook the pasta until al dente.
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17
Drain, reserving 1/2 cup of the pasta water.
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18
Add the pasta and reserved pasta water to the casserole and toss.
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19
Remove from the heat and stir in the Parmigiano and tarragon.
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20
Serve in bowls topped with the almonds and Manchego shavings.
