Thirty-minute meals: chicken and vegetable tagliatelle

You will need:
* Two tablespoons olive oil.
* Four bone-in, skin-on chicken thighs.
* Salt and pepper.
* Two carrots, grated on the large side of box grater, or finely chopped.
* One onion, finely chopped.
* Two celery stalks with leafy tops, finely chopped.
* One small potato, peeled, then grated or finely chopped.
* Four cloves garlic, chopped.
* One cup chicken stock.
* A small handful flat-leaf parsley, finely chopped.
* 500 grams egg tagliatelle.
* A handful grated Parmesan cheese, plus more for passing at the table.
* Extra virgin olive oil, for drizzling.

What to do:
Preheat the oven to 190 degrees Celsius.
Bring a large pot of water to a boil for the pasta.
In a large pan, heat the oil, over medium-high. Season the chicken with salt and pepper; add to the pan, skin side down. Cook until the skin is crispy and the chicken is golden, four to five minutes per side; transfer to a baking sheet and bake until cooked through, about five minutes. Let the chicken rest while you make the sauce.
Add the vegetables and garlic to the same pan; season and cook, stirring often, until soft, eight 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 large drizzle of the extra virgin olive oil. Serve in shallow bowls, passing more cheese.
* Recipe obtained from

Carmen Norton

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