Tagliatelle with Braised Chicken and Figs Recipe

Name: Tagliatelle with Braised Chicken and Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 2 pounds skinless, bone-in chicken thighs; Kosher salt; Pepper; 1 carrot, chopped; 1 onion, chopped; 2 celery ribs, chopped; 1/2 small tomato, chopped; 2 tablespoons Madeira; 1 quart chicken stock; 2 garlic cloves; 1 tablespoon black peppercorns; 2 tablespoons unsalted butter; 1/2 cup dried figs, stemmed and chopped; 8 ounces dried tagliatelle pasta; 2 tablespoons freshly grated Parmigiano-Reggiano cheese; 2 tablespoons chopped tarragon; 1/4 cup marcona almonds, chopped; Shaved Manchego cheese, for garnish

Servings: persons

2 tablespoons canola oil
2 pounds skinless, bone-in chicken thighs
Kosher salt
Pepper
1 carrot, chopped
1 onion, chopped
2 celery ribs, chopped
1/2 small tomato, chopped
2 tablespoons Madeira
1 quart chicken stock
2 garlic cloves
1 tablespoon black peppercorns
2 tablespoons unsalted butter
1/2 cup dried figs, stemmed and chopped
8 ounces dried tagliatelle pasta
2 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped tarragon
1/4 cup marcona almonds, chopped
Shaved Manchego cheese, for garnish

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

957

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons canola oil, 2 pounds skinless, bone-in chicken thighs, Kosher salt, Pepper, and more.

Yes, Tagliatelle with Braised Chicken and Figs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tagliatelle with Braised Chicken and Figs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions