carrot
cheese
chicken
dinner
grana padano
lunch
pasta
eggs
potatoes
vegetables
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Chicken and Vegetable Tagliatelle

Chicken and Vegetable Tagliatelle

Rach's General Tso's Chicken + Jeff Mauro's Charred Carne Asada …

Rach Makes Phò + Dr. Ian Smith's Honey Soy-Glazed Salmon

Cake Boss Buddy Valastro Surprises Longtime Fan + Rach's Meatbal…

Healthy Instant Pot Cream of Cauliflower + Rach's Quick Buffalo …

Guy Fieri Is Hosting a Covid Restaurant Relief Auction + REALLY …

How To Make Korean Gochujang Noodles | Rachael Ray

Guy Fieri On Maintaining Signature Hairstyle Amid Covid: Lori Tr…

Deals From Rue La La: Plush Body Pillow, Luxe Towel Warmer + Dio…

How To Make Pork Spareribs With Peppers, Onions, Sage + Honey | …

How To Make Seared Pork Tenderloin with Smoked Paprika and Orega…

How to Make Homemade Caramels, Chocolate-Dipped Caramels + Turtl…

How To Make Chicken Cacciatore With White Wine Sauce (Roman-Styl…

How To Make Wilted Garlicky Greens | Rachael Ray

How To Make Roasted Potato Sticks with Rosemary | Rachael Ray

How To Make Italian Sweet and Sour Pork Chops | Tuesday Nights M…

How To Make Stuffed Tortilla French Toast

How To Make Baked Fish with Garlic-Cheese Breadcrumbs | Rachael …

How To Make Roasted Potato Sticks with Rosemary | Rachael Ray

How To Make Green Beans With Onion & Tomatoes | Rachael Ray

How To Make John’s White Wine-Vodka TGIF Spritzer | John Cusimano

Ingredients

  • 2 tablespoons olive oil
  • 4 bone-in, skin-on chicken thighs
  • Salt and pepper
  • 2 carrots, grated on the large side of the 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 of 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 – Extra Virgin Olive Oil, for drizzling

Yield

Serves: 4

Preparation

Preheat the oven to 375°F.

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, and add to the skillet, skin-side down. Cook until the skin is crispy and the chicken is golden, 4-5 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, 8-10 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 and 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 and toss with sauce, a handful of cheese and a fat drizzle of EVOO. Serve in shallow bowls, passing more cheese at the table.