Chicken & Vegetable Tagliatelle

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Chicken & Vegetable Tagliatelle
  • 4Servings


  • 2 tablespoons olive oil
  • 4 bone-in, skin-on chicken thighs
  • Salt and pepper
  • 2 carrots, grated on the large side of box grater, or finely chopped
  • 1 onion, finely chopped
  • 2 ribs celery with leafy tops, finely chopped
  • 1 small potato, peeled, then grated or finely chopped
  • 4 cloves garlic, chopped
  • 1 cup chicken stock
  • A small handful flat-leaf parsley, finely chopped
  • 1 pound egg tagliatelle
  • A handful grated Grana Padano or Parmigiano- Reggiano, plus more for passing at the table
  • EVOO, for drizzling


Preheat the oven to 375 degrees .

Bring a large pot of water to a boil for the pasta.

In a large skillet, heat the oil, two turns of the pan, over medium-high. Season the chicken with salt and pepper; add to the skillet, skin side down. Cook until the skin is crispy and the chicken is golden, 4 to 5 minutes per side; transfer to a baking sheet (reserve the skillet) and bake until cooked through, about 5 minutes. Let the chicken rest while you make the sauce.

Add the vegetables and garlic to the skillet; season and 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, add the pasta and cook to al dente. Add half a mug of the starchy cooking water to the sauce. Drain the pasta; toss with the sauce, the chicken, a handful of cheese and a fat drizzle of EVOO. Serve in shallow bowls, passing more cheese.